Coffee Chocolate Pound Cake

With leftover cocoa powder and chocolate (milk and dark) in my pantry, I am happy to come across this yummylicious recipe online. It's so rich and moist! As usual I reduce the amount of sugar so that it is not overly sweet.

Ingredients:

2 eggs (room temperature)

90 g. caster sugar

140 g. Naturel Blend Canola & Sunflower Oil

140 ml. hot water

15 g. Instant coffee powder

180 g. plain flour 

13 g. baking powder 

30 g. cocoa powder 

140 g. semi-dark chocolate, cut into chunks (for coating)

Methods:

1. In a small bowl, add hot water to the Instant coffee powder, stir to mix well, and set aside.
2. In another bowl, lightly mix the dry ingredients:  plain flour, baking powder and cocoa powder, and set aside.
3. In a bowl of a stand mixer, add 2 eggs and beat until well beaten.  Add caster sugar and oil, and continue to beat until mixture is smooth and silky.
4. Pour the coffee mixture into the egg mixture and beat on low until well combined.
5. Sift the dry ingredients into the wet ingredients in thirds.  Whisk the dry ingredients in until mixed in the batter before adding the next batch, this way you will have an easy way of mixing the batter with no lumps.
6. Pour the batter into a lined cake pan.  Gently tap the pan on the counter to remove air bubbles that may be in the batter.
7. Bake in a preheated oven of 176 degree Celsius for 35 to 40 minutes, or until a skewer inserted into the center of the cake comes out clean.
8. Set aside the cake to cool down completely before frosting it.
9. To prepare the chocolate coating; put the chocolate chunks into a medium heat-proof bowl and place over a pot of simmering water.  Do not let the water touch the bottom of the bowl.  Continue to stir until all the chocolate has melted.  Remove from heat.
10. Pour the melted chocolate over the cake and serve.  I prefer the chocolate to harden a bit than dripping, so I put the cake into the fridge until the chocolate has set, slice and enjoy!

Image of the pound cake before the chocolate topping...

This recipe is adapted from 'kitchencookbook.net' with slight adjustment to suit my baking preference.