Mocha

Our weekend included a lovely brunch on Sunday with long time friends and, in the afternoon, tea and a game of Rubicubes with an artist friend of mine. I've been wanting to bake so the tea gave me a good excuse to bake a mocha loaf cake. I'm afraid that I over baked it just a tiny bit, so it wasn't as moist as I would like, but otherwise it was delicious, a perfect example of a nice pound cake.

The recipe is based on one I baked a while ago, a chocolate and coffee marble cake, but this time I skipped the marble part and went for mocha. The espresso powder went into the flour mixture, but, this time, I also changed out the chocolate chips for cocoa powder. The cocoa powder also went into the flour mixture. I also added the vanilla to the milk which made it really easy to mix; butter beaten, butter and sugar beaten, eggs added one at a time and beaten after each, then three parts of the flour mixture divide by two of the milk mixture.

Do watch that you don't burn the top (which can be tented with foil if needed) and check it earlier than the recipe calls for so that you don't over-bake as I did. With care you will end up with a moist, tender, fine crumbed delicious mocha loaf cake, too...tea and a game are optional, but nice. 

Mocha Cake

base on Double Chocolate Marble Cake in Dorie Greenspan's  Baking Chez Moi

Makes one loaf cake

2 cups (272 grams) all-purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon espresso powder

6 tablespoons cocoa powder (dark if possible)

1 1/2 sticks (12 tablespoons, 6 oz. 170 grams) unsalted butter, at room temperature 

1 cup (200 grams) sugar

4 large eggs, at room temperature

1 1/2 teaspoons vanilla

1/2 cup (120 ml) milk, at room temperature (I used soy creamer)

Center a rack in the oven and preheat the oven to 325 degrees F. Stack two baking sheets or use an insulated baking sheet and on it place a 9x5-inch loaf pan that has been buttered and floured, with excess flour tapped out of it.

Whisk the flour, baking powder, salt and espresso powder in a medium bowl. Whisk in the cocoa powder. Set aside.

In a stand mixer bowl beat the butter on medium speed for 3 minutes, using the paddle attachment, or use a large bowl and a hand mixer to do the same thing. Add the sugar and beat for another 2-3 minutes. Scrape bowl and beater(s), then add the eggs, one at a time, and beat for 1 minute after each addition. Don't worry if the batter curdles.

 Make sure that the milk is at room temperature. Put into a small bowl and mix in the vanilla. Reduce mixer speed to low. Scrape bowl and beater(s). Again on low speed, add the flour mixture in three additions and the milk mixture in two additions, starting and ending with the flour mixture. Mix only until each addition is incorporated. Avoid over-mixing. Scrape batter into the prepared pan and use a spatula to spread evenly.

Bake the cake for 70-80 minutes, or until a tester inserted in the center comes out clean. do not overbake. Top may be cracked...that's OK. At about half way, check the cake and tent with foil if the top seems to be browning too quickly.

Cool the cake on a cooling rack for 10 minutes, then unmold it, then turn it right side up on the rack and cool to room temperature. Store at room temperature, wrapped well, for up to 4 days. Freeze for longer storage.