Name: Whole Wheat Coffee & Dark Chocolate Pound Cake recipe by PassionateAboutBaking Rajpal at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 5
Ingredients: 225 g Whole wheat flour; 3/4 tsp Baking powder; 1/2 tsp Baking soda; 100 g Unsalted butter room temperature; 200 g Vanilla or plain sugar; 2 Eggs; 2 tbsp Coffee powder steeped in 2 tbsps warm milk; 150 ml Buttermilk; 1 tsp Pure coffee extract; 100 g Dark chocolate chopped {I used 85% bittersweet}

ABOUT Whole Wheat Coffee & Dark Chocolate Pound Cake RECIPE

Light, moist flavourful crumb. A deeply flavoured coffee cake with bittersweet dark chocolate melting into the crumb. It’s a great tea time option, and is wonderful served warm. Whole wheat makes is a good choice to include on the menu.

Ingredients Serving: 5

225 g Whole wheat flour
3/4 tsp Baking powder
1/2 tsp Baking soda
100 g Unsalted butter room temperature
200 g Vanilla or plain sugar
2 Eggs
2 tbsp Coffee powder steeped in 2 tbsps warm milk
150 ml Buttermilk
1 tsp Pure coffee extract
100 g Dark chocolate chopped {I used 85% bittersweet}

Instructions

Take a 7’round baking tin and line the sides and base with parchment and preheat your oven at 170C.
In a bowl combine and sift wheat flour, baking powder, baking soda and salt. Set aside.
In another bowl cream butter and sugar. Slowly beat in one egg at a time along with coffee extract and steeped coffee.
Start to beat on low by combining flour and buttermilk alternatively in three batches. Now add in chopped dark chocolate. (Alternatively you can use chopped walnuts).
Pour this in baking tin and bake for 50-60 minutes or till it turns golden brown on top and tester runs clean. Le t the cake sits in tin for 20 more minutes.
Gently reverse the cake on a cooling rack and remove the lining. Flip it back on another rack and leave it to cool for 30 minutes.
If desired dust with icing sugar. Serve at room temperature or warm.

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