Mocha Almond Pound Cake
sticks unsalted butter
all purpose flour
Preheat oven to 350 and grease a bundt pan.
In a small bowl dissolve the coffee in the hot water. Add chocolate syrup and combine. Set aside.
In a mixer with the paddle attachment, cream the butter for approximately 2 minutes until light and fluffy.
Add the sugar and beat for 5 minutes until pale yellow in color and fluffy.
Add the eggs a little bit at a time and combine after each addition.
Add the extracts.
Alternate the flour and milk until fully incorporated.
Add the salt and baking powder.
Pour 2/3 of the batter into prepared pan.
Add the baking soda into the chocolate coffee mixture, then pour into the remaining 1/3 batter in the mixer. Blend until fully combined.
Pour on top of the first layer in the pan and spread evenly.
Bake 60-70 minutes until tested clean.
Cool on wire rack for 15 minutes.
Invert the cake on wire rack and cool completely.
Mocha Almond Pound Cake https://everafterinthewoods.com/mocha-almond-marble-cake/ January 5, 2017