This cook book…The Joy of Chocolate is the same one I talked about re: the chocolate buttermilk cake the other day. Yesterday, I made this new chocolate-coffee pound cake. It is half gone already. I took some to 3 different friends and all of them have texted me saying that it is absolutely amazing. It is. so moist, a little dense, but the smooth flavor of coffee comes through beautifully. We will be making it again, soon.
1 cup cocoa powder
2 cups sifted all purpose flour
1/2 teas baking soda
1 teas salt
2 table instant coffee
3 sticks unsalted butter
3 cups sugar
2 teas vanilla
5 eggs, room temperature
1 cup buttermilk
1/4 cup water
Preheat oven to 325. Butter and flour a 10″ tube or bundt pan.
Sift together the flour, cocoa, coffee powder, baking soda and salt. Set aside.
Cream the butter in a separate mixing bowl until it is light and fluffy. Continue beating while adding the sugar gradually. Beat at high speed about 5 mn. Add the vanilla and the eggs, 1 at a time, beating briefly after each addition.
Mix in dry ingredients alternating with the liquid, starting and ending with the dry ingredients. Scrape down the batter as needed in bowl.
Pour into the prepared pan and bake in the upper 3rd of the oven for 1 hr and 15-20 minutes, testing for doneness after an hour and 15 min. Let cake rest in the pan for 20 min before tuning out onto a platter. The cake will stay moist for days, but trust me, it won’t last more than 2….
Chocolate Castles as wel 