The combination of coffee and chocolate has a bitter adult flavor, and it is a good choice for afternoon tea to add more fragrance by sprinkling coffee-flavored icing on the surface. The formula can be used as a stainless steel pound cake mold in the store.

material

Cake material pounds, grams

75g of salt-free butter, 56g of fine sugar, 75g of whole egg liquid, 90g of low-gluten flour, 5g of baking powder 1 g, 5g of milk, 2g of instant coffee powder, 30g of chocolate beans, 0/0g of salt-free butter1g of brown sugar as icing materials.

Cream 8g sugar powder 50g instant coffee powder 1g mocha coffee pound cake steps to save the recipe to your mobile phone.

Step 1

Put the butter softened and diced at room temperature into a basin and add fine sugar.

Second step

Stir at high speed until the color turns white.

Third step

Add the beaten egg liquid into step 2 in several times at room temperature, and then add it again after each addition.

Fourth step

Add the sieved low flour and baking powder into step 3 and mix well.

Step five

Add the prepared coffee liquid and chocolate beans and mix well.

Step 6

Put the cake paste into the piping bag and then squeeze it into the mold.

Step 7

Spread the surface of the cake paste so that the sides are high and the middle is low.

Step 8

Put it in the middle layer of the preheated oven, bake it for 40 minutes at 180, take it out, wrap it with plastic wrap and let it cool.

Step 9

Production of icing: put softened butter and brown sugar into a container and mix well, then add room temperature whipped cream, powdered sugar and instant coffee powder and mix well. The prepared icing can be poured directly on the cooled cake.