Senin, 25 Maret 2019

Mocha Cinnamon Roll Pound Cake

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This mocha cinnamon roll pound cake is moist chocolate loaf cake spiked with cinnamon-vanilla flavored coffee. With the addition of cinnamon roll coffee creamer and cream cheese, it's like having Sunday brunch and dessert all in one delicious bite!

Ingredients

  • 12 ounces unsalted butter, softened (but still a bit cool)
  • 4 ounces cream cheese, softened
  • 6 ounces light brown sugar
  • 13 ounces granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 10.5 ounces cake flour *
  • 2.5 ounces unsweetened Dutch process cocoa powder **
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3 ounces brewed coffee, cooled (I used cinnamon-vanilla flavor)
  • 3 ounces coffee creamer , (I used International Delights Cinnabon flavor)

For Top of Cake
  • 1 cup chocolate ganache, (recipe link in instructions)
  • 1.5 cups powdered sugar
  • 3 Tablespoons milk, (more for thinner consistency)

Instructions

  1. Prepare a 12-cup Bundt pan with a flour-based baking spray such as Baker's Joy. Set aside. (I used 2 small loaf pans (8.5 inches x 4.5 inches)
  2. Heat the oven to 325 F. and place your oven rack in the center position.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth. Add both types of sugar, salt and vanilla extract; increase speed to medium-high and beat until lightened in color and fluffy, about 7-10 minutes. Scrape sides of bowl and paddle as necessary.
  4.  ...................................................
  5. .............................................................
Full Instructions : Click Here


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