Mocha Pound Cake with Coffee Cream

By lindybug

Ingredients

• Coffee Cream:
• 2/3 cup butter, softened
• 2 cups all purpose flour
• 1 1/4 cups sugar
• 1/2 tsp salt
• 1/2 tsp cream of tartar
• 1/4 tsp baking soda
• 1 Tbsp instant coffee crystals
• 1/2 cup cold water
• 1 tsp vanilla
• 3 eggs
• 2 oz unsweetened chocolate, melted and cooled
• 1 Tbsp powdered sugar
• 1 tsp instant coffee crystals
• 1 cup whipping cream
• Topping: chocolate shavings

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 325 degrees. Grease and flour a 9x5x3" loaf pan; set aside. In large bowl, beat butter with an electric mixer on med-high speed for 30 seconds. In med bowl, combine flour, sugar, salt, cream of tartar and baking soda. Add flour mixture to butter; beat for 2-3 min or until mixture forms fine crumbs.

2. In small bowl, dissolve 1 Tbsp coffee crystals in the cold water. Add coffee mixture and vanilla to beaten mixture; beat on low speed until combined. Beat for 2 min more on med speed. Add eggs and melted chocolate; beat on low speed until well mixed. Beat for 1 min more on med. speed.

3. Pour into prepared loaf pan. Bake for 75-80 min or until a wooden toothpick inserted near center, comes out clean. Cool in pan on wire rack for 10 min. Remove from pan. Cool completely on wire rack. If desired, top individual servings with cream and chocolate shavings or top whole cake.

4. To make Coffee Cream: In med bowl, stir powdered sugar and instant coffee crystals into whipping cream. Chill for 10 min. Beat with an electric mixer on med speed until stiff peaks form.