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#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

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