Skip to main content
logo
Food Advertising by

#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. Great swirl, it looks great. I love mocha flavour treats.

    ReplyDelete
  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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…