As much as I wanted to resist the dessert section, I couldn’t! After seeing some of my readers making the original Pound Cake that I shared last week, I just had to try the Mocha Swirl variation.
Disclaimer : I must have been overly anxious to try this cake because I accidentally mixed my coffee and chocolate together instead of mixing the melted chocolate into a portion of the batter. Hence, I have a swirl-less Mocha Swirl Pound Cake and a straight up Mocha Pound Cake….don’t be me….go for the swirl!!
Despite my mishap, this cake is delicious (as I assumed it would be)….pound cake…chocolate…coffee…serious no brainer Because I want to make sure my littles can eat up most of this cake for me, I chose to brew decaf coffee instead of regular. I also whipped up a little chocolate buttercream frosting….maybe this will make up for my lack of swirl?!
- 1 lb (4 sticks) butter, softened
- 3 cups sugar
- 6 eggs
- 4 cups flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 cup milk
- 2 tsp. vanilla extract
- Preheat oven to 350 degrees F. Butter and flour the pan (or spray with nonstick cooking spray). Recipe calls for a 10 inch tube or bundt pan but a 9x13 pan or 2 loaf pans would work too.
- In a large bowl, cream together butter and sugar with an electric mixer at high speed until light and fluffy.
- Add eggs, one at a time, beating well after each. Set aside.
- Sift together the dry ingredients in a separate bowl. Mix together the milk and vanilla. Add dry and wet alternately to butter mixture, beginning and ending with dry. Mix by hand - just enough to blend thoroughly without excess beating.
- Spread the batter into the prepared pan. Bake 30 minutes, or until a sharp knife inserted all the way down comes out clean. Allow to cool completely before slicing.
- **Mocha Swirl Variation:
- Replace the milk with 1 cup strong black coffee (regular or decaf).
- After the batter is all assembled transfer about ⅓ of it to a small bowl, and add 1 oz. melted unsweetened chocolate. Mix thoroughly.
- Spread the plain batter into the prepared pan and spoon clumps of chocolate batter on top. Using a humble dinner knife, cut through to the bottom of the pan and swirl the dark and light batter together to create a marble effect. Bake as directed.