low gluten flour
3 in 1 Coffee Powder
How to Make Coffee Chocolate Pound Cake
Cut the butter into small pieces, let it soften at room temperature and pour in the powdered sugar.
Mix with a spatula so that the powdered sugar and butter mix well first, which will prevent the powdered sugar from splattering when you whip it. Using an electric whisk, beat the butter until it is fluffy in volume. Beat the egg mixture in the butter in several additions, waiting for the butter to absorb the egg mixture before adding it next time
Pour in the coffee liquid (brew the ground coffee in hot water, stir to dissolve, and let cool) and whisk again
Mix the flour and baking powder and sift it in.
Mix and toss with a spatula, tossing about 80 times. Pour in the chocolate beans and mix well. I only added 15 grams of chocolate beans that I happened to have left over at home, doubling the chocolate beans is even better so that you can see each slice! chocolate bean
Prepare a long pound cake mold, size 230*50*65mm, place a piece of parchment paper cut to size on the bottom of the mold for convenience. Take off the mold. Pour the cake batter into the pound cake mold, you can use a small spoon to smooth the surface, high on both sides, concave in the middle. Bake at 170 degrees Celsius in a preheated oven for 40 minutes, depending on the baking temperature. Oven temperament dependent
To prepare the syrup, pour all 25 grams of sugar and 40 grams of water from the ingredients into a small saucepan, bring to a boil over low heat and cook until all the sugar has melted. Once the cake is baked, remove it from the oven, pour it onto a drying rack and brush the sugar mixture all around the cake (both on the surface and the sides), removing all the sugar mixture Brush it all in. Wrap the cake in plastic wrap and chill in the fridge until the next day, slice and taste, you can keep it in the fridge for 3 or 4 days!