Chocolate Cream Cheese Pound Cake with Mocha Drizzle
A delicious tender chocolate pound cake with a hint of mocha.
- Prep: 20 min
- Cooking: 1 h 15 - 1 h 20
Ingredients
- Chocolate Cream Chesse Pound Cake
- 2 1/2 cups (625 mL) cake and pastry flour
- 1 cup (250 mL) cocoa powder
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) salt
- 2 cups (500 mL) softened butter
- 8 oz (250 g) Canadian Cream cheese softened
- 3 cups (750 mL) sugar
- 1 tbsp (15 mL) instant coffee
- 1 tsp (5 mL) vanilla extract
- 6 eggs
- Mocha Drizzle
- 1 1/2 tsp (7 mL) instant coffee
- 2 tbsp (30 mL) melted butter
- 2 tbsp (30 mL) 35 % whipping cream
- 1 cup (250 mL) icing sugar
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Preparation
Cake:
Preheat oven to 325 °F (160 °C). Butter a 10-inch (25 cm) bundt pan. Blend flour with cocoa, baking powder and salt in a medium bowl.
Beat butter in a large bowl until very creamy. Add Cream cheese and continue to beat until smooth. Add sugar, coffee and vanilla extract and blend. Add the eggs one at a time, blending well.
Sift half the flour mixture over the butter mixture and blend on low speed. Blend in remaining flour mixture until smooth, about 30 seconds.
Scrape the batter into prepared pan and bake for about 75 to 80 minutes or until a tester inserted in the centre comes out dry. Cool on a rack.
Drizzle:
Dissolve coffee in 1 tbsp (15 mL) of hot water. Blend in butter and whipping cream. Beating with an electric mixer, gradually add icing sugar until well blended. Add up to 1 tbsp (15 mL) more hot water to make mixture fluid enough to drizzle. Drizzle over cool cake.
