Cappuccino Pound Cake with Bittersweet Chocolate recipe

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Ingredients

3 cups all-purpose flour
½ teaspoon baking soda
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
6 eggs
1 tablespoon vanilla extract
2 ½ tablespoons instant espresso powder
1 ½ cups chopped dark chocolate
1 teaspoon confectioners' sugar, or as needed

Nutrition Info

542.6 calories
carbohydrate: 61.9 g
cholesterol: 139.6 mg
fat: 31.3 g
fiber: 1.7 g
protein: 7.2 g
saturatedFat: 18.8 g
servingSize: -
sodium: 251.2 mg
sugar: 41 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.

  2. In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.

  3. Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.

  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.

Recipe Yield

1 10-inch cake

Recipe Note

A variation of the classic cream cheese pound cake with mocha flavoring and chips of dark chocolate floating throughout the cake. Serves a crowd and always well received! Keep in an airtight cake safe -- it tastes best if made at least 24 hours prior to serving, and can actually be made 2 to 3 days in advance!

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