Double Chocolate Pound Cake
Additional Information
Step 1
Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan.
Step 2
In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool.
Step 3
Stir together flour, baking soda, baking powder and salt; set aside.
Step 4
In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.
Beat in eggs, one at a time. Add vanilla; mix well.
Step 5
Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth.
Step 6
Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan; spoon remaining batter into bottom of pan.
Step 7
Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes.
Step 8
Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.
Products
2 teaspoons instant coffee
1/2 cup water (boiling)
1/2 cup cocoa powder (unsweetened)
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 sticks butter (softened)
2 cups granulated sugar
1/2 cup brown sugar (firmly packed)
4 eggs
