This makes a tender chocolate pound cake with a hint of mocha. Ask your cooking club members to bring a loaf pan.
- Prep: 20 min
- Cooking: 45 min - 55 min
- 4 cups (1 L) all-purpose flour
- 2 cups (500 mL) cocoa powder
- 4 tsp (20 mL) baking powder
- 1 tsp (5 mL) salt
- 2 cups (500 g) butter softened
- 1 pkg (8 oz/240 g) Canadian Cream Cheese softened
- 3 cups (750 mL) sugar
- 6 eggs
- 1 tbsp (15 mL) vanilla extract
- 1 tbsp (15 mL) instant coffee
- 1/2 cup (125 mL) Milk
- 1 1/2 tsp (7 mL) instant coffee
- 2 tbsp (30 mL) melted butter
- 2 tbsp (30 mL) 35 % cream or 1 cup (250 mL) icing sugar
Preheat oven to 325 °F (160 °C). Butter three 9 x 5-inch (23 x 13 cm) loaf pans and line with parchment paper, allowing an overhang to make removing easier.
Stir together flour, cocoa, baking powder and salt.
In a heavy-duty standing mixer, beat butter until creamy. Add Cream cheese and sugar and beat until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and instant coffee until blended.
Add half the flour mixture to the butter mixture and blend on low speed. Add milk and remaining flour mixture until smooth.
Divide batter between prepared pans and bake for 45 to 55 minutes or until a tester inserted in the centre comes out clean. Cool on wire rack for 10 minutes in pans. Use parchment paper handles to remove loaves from pan and cool completely on rack.
In medium bowl, dissolve coffee in 1 tbsp (15 mL) of hot water. Blend in butter and cream. With an electric mixer, gradually beat in 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.
Cooking Club Tip:Wrap each cake when cooled. Divide and package mocha drizzle separately. Drizzle cakes at home.
If you have four smaller loaf pans ' 8 x 4-inch (20 x 10 cm) divide batter between the four pans and check doneness at 35 to 45 minutes.