Love baking? Elissa Bernstein, 17, from Seattle is already an expert at it. This baking Betty's blog,
17 and Baking, documents her awesome adventures in the kitchen. Her culinary tales are amusing and totally
relateable
. This recipe, which Elissa adapted from
a Martha Stewart classic, is so scrumptious, it should be a sin.
What you'll need (for a 9"x5" loaf):
1/2 cup (1 stick) unsalted butter, room temperature
1 3/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs, room temperature
1 tsp vanilla extract
2/3 cup plain yogurt (nonfat is okay)
1 tbsp dutch-processed cocoa powder
4 tsp ground coffee
4 tsp boiling water
What you'll do:
1. Preheat the oven to 350 degrees F. Butter a 9″x5″ loaf pan and set aside.
2. Whisk together the flour, baking powder, and salt.
3. In an electric mixer, cream the butter and sugar until light and fluffy, around 5 minutes. Add the eggs one at a time, beating generously between each egg. Scrape down the sides and add the vanilla. Add half the flour mixture, then the yogurt, and then the other half of the flour mixture, beating until combined.
4. Separate the batter into two bowls. Combine the ground coffee and boiling water, and add to one bowl of batter. Add the cocoa powder too and combine.
5.
Spoon the vanilla and the coffee batters into the loaf pan, alternating batters. Use a dull knife to swirl the two for a marbled look.
6. Bake for 40-50 minutes, rotating the pan halfway through baking. Cool loaf in the pan for 10 minutes, then turn out onto a rack to cool completely. Pour the glaze (recipe follows) over the cake, letting it drip down the sides.
What you'll need for the chocolate glaze:
3/4 cup powdered sugar, sifted
2 tbsp milk
2 1/4 oz dark chocolate, melted and cooled
What you'll do:
Whisk together the sugar and milk. Whisk in the melted chocolate until glaze is smooth, adding in more sugar if the mixture is too thin and milk if it is too thick (I added about 1 1/2 tbsp more of milk). Pour immediately over cooled pound cake.