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Chocolate Chip Coffee Pound Cake
Chocolate Chip Coffee Pound Cake

Before you jump to Chocolate Chip Coffee Pound Cake recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to chocolate chip coffee pound cake recipe. To make chocolate chip coffee pound cake you only need 10 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Chocolate Chip Coffee Pound Cake:
  1. Provide 130 g (4.6 oz) unsalted butter, room temperature
  2. Get 100 g (1/2 us cup) granulated sugar
  3. Take 2 eggs (about 100g, 3.5 oz), room temperature
  4. You need 30 g (5 Tbsp) almond flour
  5. Get 2 Tbsp Instant coffee
  6. Prepare 2 Tbsp hot water, for coffee
  7. You need 100 g (4/5 us cup) cake flour
  8. Provide 4 g (1 tsp) baking powder
  9. Get 60 g (1/3 us cup) chocolate chips
  10. Get 35 g (1.2 oz) unsalted roasted almonds
Instructions to make Chocolate Chip Coffee Pound Cake:
  1. ★Recipe video★ (my You Tube channel)→youtu.be/Y7L4wSBTiYg
  2. Grease the pan with butter. Sprinkle bread flour onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Preheat an oven to 200℃ / 392°F.
  3. Add hot water to Instant coffee. Stir it to melt the coffee. Let it cool. Chop almonds; set aside. Sift dry ingredients twice.
  4. Cream the butter until smooth. Add granulated sugar in 3 parts. Mix well each time. Mix it with a whisk until white and fluffy (for 5-7 mins).
  5. Put eggs in another bowl. Beat it lightly until it gets watery. Please warm the egg in hot water until room temperature if it's cold. Add the egg to the butter in 5-6 parts. Mix thoroughly after each addition until creamy.
  6. Add almond flour. Mix it while crushing lumps, until smooth.
  7. Add the coffee, and mix well until combined.
  8. Add all of the dry ingredients. Fold it until powderiness disappears.
  9. Add 2/3 chocolate chips and fold roughly. Put the batter into the pan without gaps.
  10. Top with the remaining chocolate chips and the almonds. Push them in lightly.
  11. Bake it at 170℃/ 338 F for 45-50 mins. (Preheat an oven to 200℃ / 392°F.) Drop the pan lightly to prevent the cake from shrinking. Let it cool for 15-20 mins as it is.
  12. Remove the cake from the pan while it's warm. Seal it with plastic wrap. Let it sit for 3 hours or more at room temperature. Done!

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