Skip to main content

#Bundtamonth: Mocha Swirl Pound Cake


This month's Bundtamonth theme is Swirl Bundt Cake, a decision made by the co-founders Anuradha of Baker Street and Lora of  Cake Duchess.  As I've a soft spot for Bundt cakes but more so for Bundt pans I surfed the internet  for some inspiration to bake a swirly bundt cake.  There are a lot of awesome recipes for swirly bundt cakes and I finally settled for a simple Mocha swirly.  To give plain Jane a makeover, I decorated it with Kahlua icing topped with lightly toasted nibbed almonds which was an added  boost to the flavour of the cake.  I didn't make the icing too thick as I preferred a not too sweet topping.









Recipe for Mocha Swirl Pound Cake

Ingredients
12 oz plain flour
2  tsp  baking powder
a pinch of salt
9 oz caster sugar
12 oz unsalted butter (if use salted butter, omit the salt)
5 eggs
1/2 cup milk
10 gm instant coffee powder
10 gm cocoa powder
10 ml hot water
1.1/2  tsp vanilla

Kahlua Icing 
Mix 3/4 cups icing sugar with 2 Tbsp Kahlua to a thick and dropping consistency

Method
Sift the flour with the baking powder, salt, set aside
Mix the hot water with the coffee and cocoa powder, set aside
Beat the butter with sugar till light, creamy and pale
Add in eggs one at a time, blend well.
Fold in sifted flour alternating with milk, start with flour and end with flour.
Scoop 1/3 batter and mix in the mocha mixture, mix well.
Spoon 1/3 plain batter into a greased and floured 10 inch Bundt pan, even out the batter.
Spoon 1/2 mocha batter on top of the plain batter, even out, repeat process.
Swirl the batters with a skewer.
Bake in a preheated oven @ 180 deg C for 45 to 50 mins.  Test with a skewer till it comes out clean.
Let cake cool in the pan for 20 mins. before unmoulding the cake onto a wire rack to cool.
Drizzle on the Kahlua icing and top with lightly toasted nibbed almonds.

Note :  You can omit the icing and just dust on with some icing sugar for decoration.


Comments

  1. wa! so nice ! Thanks for sharing. Will try this recipe soon.

    ReplyDelete
    Replies
    1. Thanks for dropping by. Would like to receive your feedback after you've tried this.

      Delete
  2. Pretty swirl!! This bundt must be very yummy with Kahlua fragrance.

    ReplyDelete
  3. A perfect bundt, Cheah. The shape, texture, and swirls...perfect!

    ReplyDelete
  4. Hi Cheah
    Your bundt pound cake looking so gorgeous......beautifully baked!

    ReplyDelete
  5. What a wonderful change! Instead of all cocoa you've used coffee too! Bet the flavour is awesome! The texture looks good too!

    ReplyDelete
    Replies
    1. The coffee does blend well with the cocoa and enhance the flavour.

      Delete
  6. Cheah, your cake looks very elegant! Like a lady in a beautiful evening gown with jewels :) I also love the swirl in the cake. Very nicely done and I am bookmarking this recipe.

    ReplyDelete
    Replies
    1. Thanks, P Hong. I'm amused at your description of the cake,ha, ha!

      Delete
  7. Howdy Cheah! Oooo...such a lovely cake. Wish I can a slice or two right now with my coffee. Slurppp...
    Enjoy your evening.
    Kristy

    ReplyDelete
    Replies
    1. Hi Cheah, I love looking at bundt cakes too, they are so pretty! Yours looks so perfect with the mocha swirl nicely swirled inside.

      Delete
    2. Yes, each time I bake a Bundt cake, I'll be very eager to slice it up and see how it turns out.

      Delete
  8. those are beautiful swirls!

    ReplyDelete
  9. Replies
    1. Thank you, Laura and it was nice of you to drop by!

      Delete
  10. Wow! What a lovely bundt cake & love the flavours too! YUM!

    ReplyDelete
  11. Very pretty and swirly! I don't usually bake bundts, must give give it a try :)

    ReplyDelete
  12. Love the shape of the cake with even sections. Where did you find that pan

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…