Mocha Pound Cake

I am slowly conquering my fear of baking cakes from scratch.

I am sheepishly admitting here that in the past, I have been known to simply doctor cake mixes in to creations of my own. I had no idea that it was so easy to create a cake of your own. I’ve made a few cupcakes here and there, but by and large I have stuck to Duncan Hines and Betty Crocker.

Until last week.

mocha pound cake

Last week, I made some chocolate brownies from scratch! Whoa! They came together super fast, and actually tasted pretty good! Who knew?

So the other day, when I was working on my chocolate crouton recipe for the Kosher Connection link-up post, I decided to come up with something on my own. I will admit that I did look for a chocolate pound cake at Trader Joe’s. I couldn’t find it. So I made my own. I decided to turn it in to a mocha pound cake. I was so amazed with the results, I had to share the recipe.

Mocha Pound Cake – (adapted from King Arthur)


Ingredients:

1 stick butter, room temperature

1.5 cups sugar

3/4 tsp. salt

2 tsp. vanilla

1/2 tsp. baking powder

2 tbsp. instant espresso powder

2 tsp. cinnamon

2/3 cup cocoa

2 tbsp. sour cream

3 large eggs

1 1/4 cups all purpose flour

3/4 cup milk

Directions:

Preheat the oven to 350°F.

Coat a loaf pan with cooking spray.

mocha cake batterIn a mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, cinnamon and sour cream.

Beat in the eggs slowly.

Add in the flour and milk. Mix well – so that all the ingredients are combined.

cake batter in panPour the batter in to the loaf pan.

Bake the cake for an hour at 350°F. You may need an additional 5-10 minutes. The cake may be a little moist on top. That’s ok. Let the cake cool in the pan for a bit.

Remove the cake from the pan and let cool further.

I turned my cake into croutons. Check it out here!

mocha pound cake

 

Mocha Pound Cake
 
Author:
Recipe type: Dessert
Ingredients
  • 1 stick butter, room temperature
  • 1.5 cups sugar
  • ¾ tsp. salt
  • 2 tsp. vanilla
  • ½ tsp. baking powder
  • 2 tbsp. instant espresso powder
  • 2 tsp. cinnamon
  • ⅔ cup cocoa
  • 2 tbsp. sour cream
  • 3 large eggs
  • 1¼ cups all purpose flour
  • ¾ cup milk
Instructions
  1. Preheat the oven to 350°F.
  2. Coat a loaf pan with cooking spray.
  3. In a mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, cinnamon and sour cream.
  4. Beat in the eggs slowly.
  5. Add in the flour and milk. Mix well - so that all the ingredients are combined.
  6. Pour the batter in to the loaf pan.
  7. Bake the cake for an hour at 350°F. You may need an additional 5-10 minutes. The cake may be a little moist on top. That's ok. Let the cake cool in the pan for a bit.
  8. Remove the cake from the pan and let cool further.

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About Hindy Garfinkel
  • http://www.thisamericanbite.com Yosef

    I share your fear. Making my ginger wasabi cookies earlier this week was not as relaxing as cooking dinner for a dozen!

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