Get your holiday on Texas style with buttery, chocolate pound cake. With a hint of cinnamon and coffee, this bread is hearty with layers of indulgent deliciousness.
By: Bekie A
1 cup of softened salted butter
1 tsp sea salt
5 large eggs
1/2 cup coconut oil
2 cups of sugar
1 cup of brown sugar (don’t have it? Use regular sugar and add 1 Tbsp of molasses)
2-3 Tbsp of dark coffee
1 cup whole milk
2 tsp vanilla
1 tsp of cinnamon
1/2 tsp baking powder
3 cups of flour
1/2 cup plus 2 Tbsp of cocoa powder
Optional add ins: 1 cup of chocolate chips and 1 cup of finely chopped Texas pecans
Mix together butter, coconut oil, and sugar. Once creamed, add in vanilla and coffee. Whisk eggs separately and then add into the butter mixture and stir until well combined. In a separate bowl, whisk together flour, cocoa powder, sea salt, baking powder, and cinnamon. Alternate adding the flour mixture and the milk into the butter mixture with mixer on low until combined.
Pour into a buttered bundt cake pan or 3 9×5 pans. Sprinkle sugar over buttered pans before adding the batter. Sprinkle the tops with more sugar. Bake on 350 for 25-40 minutes until baked through, puffed, and the center comes out clean with tested with a toothpick.