Chocolate Mocha Pound Cake

A moist and tender pound cake with the richness of chocolate and the mouthwatering hit of coffee. This is an easy cake to make and is perfect with a cup of coffee or tea. (Or a glass of cold milk!) #poundcake #mocha #chocolate #dessert

MOCHA CHOCOLATE BUNDT CAKE
For The cake:
1 cup (2 sticks) softened butter
3 cups cake flour OR 3 cups all-purpose flour (*See note)
2/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
½ cup milk
½ cup sour cream
4 large eggs
1 teaspoon vanilla
1 ½ cups sugar
2 shots espresso OR 1 tablespoon espresso powder
For the Ganache –Optional
2/3 cup semi-sweet chocolate
½ cup heavy cream
1 tablespoon coffee liqueur
Preheat the oven to 350F and prepare your Bundt pan by spraying it with baking spray or by rubbing it with softened butter. If you use butter, place the pan in the fridge for about 15 minutes to chill.
In a mixer, cream the softened butter and sugar until nice and fluffy. Add the eggs (one at a time) and the vanilla. Mix until incorporated. Then add milk and sour cream.
Combine the dry ingredients in a bowl. Lower the speed of the mixer to its lowest setting and slowly add the dry ingredients to the wet. Once all the dry ingredients have been incorporated, check the consistence of the batter. *Note: If it’s too thin, you can add a little flour. Be careful not to add too much or your cake will not be moist.
Pour your batter into the Bundt pan. Place the pan in a 350F oven for about 55 minutes. Use a skewer to check for doneness. When done, let the cake cool in the pan for 15 minutes. Then invert on a wire rack. Let the cake cool completely.
To make the Ganache (if using), break the chocolate up in a heat proof bowl. Bring the cream to a simmer on the stove until hot (just before the point of boiling) and pour over the chocolate. Add your coffee liqueur. Slowly stir your mixture. As the sauce cools it will thicken. Slowly pour over the cake (use a drip pan). Let it cool completely before slicing.
Recipe inspired by Fog & Feast