Richly Aromatic and Moist Mocha Pound Cake
Homemade Mocha Pound Cake with Deep Flavor
Experience the delightful harmony of coffee and sweet chocolate! This mocha pound cake is wonderfully moist and fragrant, with a rich coffee aroma that fills your mouth. Follow this detailed recipe and tips to easily bake it at home.
Basic Ingredients- 70g Almond flour
- 30g Powdered sugar
Batter- 2 Eggs (room temperature)
- 25g Granulated sugar
- 10g Honey
- 7g Coffee essence (or 5g instant coffee + 10g milk)
- 5g Kahlúa (if substituting coffee essence)
- 20g Cake flour
- 15g Bread flour
- 1g Baking powder
- 40g Unsalted butter (melted and lukewarm)
- 20g Milk chocolate (finely chopped)
- A little vegetable oil (for greasing pan)
Coffee Syrup- 45g Water
- 35g Granulated sugar
- 15g Kahlúa
Chocolate Topping- 70g Compound milk chocolate (for coating)
- 8g Whole almonds (for garnish)
- 2 Eggs (room temperature)
- 25g Granulated sugar
- 10g Honey
- 7g Coffee essence (or 5g instant coffee + 10g milk)
- 5g Kahlúa (if substituting coffee essence)
- 20g Cake flour
- 15g Bread flour
- 1g Baking powder
- 40g Unsalted butter (melted and lukewarm)
- 20g Milk chocolate (finely chopped)
- A little vegetable oil (for greasing pan)
Coffee Syrup- 45g Water
- 35g Granulated sugar
- 15g Kahlúa
Chocolate Topping- 70g Compound milk chocolate (for coating)
- 8g Whole almonds (for garnish)
- 70g Compound milk chocolate (for coating)
- 8g Whole almonds (for garnish)
Cooking Instructions
Step 1
First, prepare the ‘Coffee Syrup’ which will act as a soak for the cake. In a small saucepan, combine 45g of water and 35g of sugar. Bring to a simmer over medium heat, then reduce to low and stir until the sugar is completely dissolved. Once it simmers, immediately remove from heat and transfer to another bowl to cool slightly.
Step 2
Once the sugar syrup has cooled a bit, stir in 15g of Kahlúa until well combined. Let this coffee syrup cool completely before use. (If you are using instant coffee instead of coffee essence, dissolve 5g of instant coffee in 10g of warm milk, let it cool completely, then mix with 15g of Kahlúa.)
Step 3
Finely chop 20g of milk chocolate that will be added to the batter. Chopping it too coarsely might affect the texture, so be precise.
Step 4
Melt 40g of unsalted butter completely in a microwave-safe bowl or over a double boiler. Keep it at a lukewarm temperature (around 40-50°C) so it’s ready to be added to the batter. Be careful not to make it too hot, as it could cook the eggs.
Step 5
In a large bowl, sift together 70g of almond flour and 30g of powdered sugar. Add the 2 room-temperature eggs in three additions, mixing well after each addition until the ingredients are smoothly combined without lumps.
Step 6
Using an electric mixer on low speed, gradually increase the speed and whip the mixture. Continue whipping until the batter turns pale yellow, becomes voluminous, and forms a ribbon that holds its shape briefly when drizzled. Thorough whipping is key to a tender cake.
Step 7
Add 10g of honey, 25g of granulated sugar, 7g of coffee essence, and 5g of Kahlúa. Mix again with the electric mixer until smooth. (As mentioned earlier, if using instant coffee and milk instead of coffee essence, add them here and mix.)
Step 8
Sift in 20g of cake flour, 15g of bread flour, and 1g of baking powder. Switch to a spatula now and gently fold the dry ingredients into the wet mixture with large, quick motions until just combined. Avoid overmixing, as it can develop gluten and make the cake tough.
Step 9
Once the batter is partially mixed, pour in the lukewarm melted butter. Gently fold it in with the spatula until the butter is fully incorporated into the batter.
Step 10
Finally, add the finely chopped 20g of milk chocolate and gently mix until the chocolate pieces are evenly distributed throughout the batter. Be careful to ensure the chocolate bits don’t clump together.
Step 11
Pour the completed pound cake batter into your prepared pound cake pan (lined with parchment paper or greased and floured). Smooth the top of the batter with a spatula, then gently tap the pan on the counter a couple of times to release any large air bubbles.
Step 12
Lightly oil a spatula and create a deep cut down the center of the batter, from top to bottom. This helps the cake expand beautifully with a nice crack on top as it bakes.
Step 13
Bake in a preheated oven at 175°C (350°F) for approximately 40 minutes. If the top starts browning too quickly, you can cover it loosely with aluminum foil partway through baking. The cake is done when a skewer inserted into the center comes out clean.
Step 14
As soon as the cake is out of the oven, give the pan a sharp rap on the counter to release trapped steam (this is called shocking the cake). This helps prevent the cake from sinking and keeps it moist. Let it cool in the pan for a few minutes before attempting to remove it.
Step 15
Once the cake is slightly cooled (no longer piping hot), generously brush the prepared coffee syrup all over the top and sides of the cake using a pastry brush. Allow the syrup to soak in for a while. Once completely cooled, carefully remove the cake from the pan. Apply additional coffee syrup to the sides and top (avoiding the bottom) for extra moistness.
Step 16
For the topping, melt 70g of compound milk chocolate by microwaving it in 30-second intervals, stirring in between, until completely smooth and fluid.
Step 17
Drizzle the melted chocolate over the cooled and syrup-soaked top of the cake in your desired pattern. While the chocolate is still wet, arrange the 8g of whole almonds decoratively on top. Chill in the refrigerator or a cool place until the chocolate is completely set. For an even richer coffee flavor, store the cake in an airtight container for about a day before serving.
