donderdag 21 november 2013

Chocolate Pound Cake (Kopie)

recipe from All Cakes Considered
Fills a 10-inch bundt pan
Oven: 325 Bake time: 1 1/2 hours

3 cups AP flour
3 cups sugar
1/2 cup unsweetened cocoa
1 stick unsalted butter, softened
1 cup shortening
1 1/4 cup whole milk
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
5 eggs

Preheat oven to 325. Spray bundt pan with cooking spray and set aside.
In a large bowl, whisk flour, sugar, and cocoa.
Gradually add butter, shortening, and milk and beat on medium speed until smooth.
Add baking powder and salt, beating until incorporated.
Add vanilla and then add eggs, one at a time, beating after each addition.
Pour batter into prepared pan and bake until thin knife comes out clean.
Cool cake in pan for 10 minutes before removing by flipping onto a plate.
Optional: Pour mocha glaze generously over cake

Mocha Glaze
1/2 cup hot water
2 TBS instant espresso or coffee
1 TBS unsweetened cocoa
1 cup powdered sugar

Prepare right before serving.
In a small bowl, mix powdered sugar and cocoa.
In a mug or measuring cup mix 1/2 cup hot water and instant coffee/espresso until dissolved.
Slowly add instant coffee to sugar/cocoa mixture, adding just enough coffee to make a thin glaze and whisking smooth (You will probably not use all the instant coffee that you made)
Pour generously over top cake.

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