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Mocha Fudge Swirl Pound Cake

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A rich and buttery mocha fudge swirl pound cake with deep coffee and chocolate flavors baked into a soft, dense crumb with beautiful marbled swirls.

  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons instant espresso powder or 1/4 cup strong brewed coffee
  • 1/2 cup chocolate chips or melted chocolate for the fudge swirl

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the batter, alternating with the milk or cream, mixing until smooth.
  7. Dissolve the espresso powder in a small amount of hot water or brewed coffee.
  8. Divide the batter into two portions.
  9. Mix the espresso mixture into one portion of batter.
  10. Stir cocoa powder and melted chocolate or chocolate chips into the second portion to create the fudge batter.
  11. Spoon alternating layers of mocha and chocolate batter into the prepared loaf pan.
  12. Use a knife to gently swirl the batters together for a marbled effect.
  13. Bake for 55–65 minutes or until a toothpick inserted into the center comes out mostly clean.
  14. Allow the cake to cool completely before slicing and serving.

Notes

  • Chocolate chips can be added for extra fudgy texture.
  • A coffee glaze drizzled on top enhances the mocha flavor.
  • Dark cocoa powder creates a deeper chocolate taste.
  • Chopped walnuts or pecans add crunch and texture.
  • Strong brewed coffee may be substituted for espresso powder.
  • Avoid overmixing the batter to keep the cake tender.
  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days for extended freshness.
  • Freeze tightly wrapped cake for up to 2 months.
  • Warm slices in the microwave for 10–15 seconds before serving if desired.

Nutrition

Find it online: https://juliameals.com/mocha-fudge-swirl-pound-cake/