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!

elsa

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
additional:
30 mins
total:
2 hrs 20 mins
Servings:
15
Yield:
1 10-inch cake
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

543 calories; protein 7.2g 15% DV; carbohydrates 61.9g 20% DV; fat 31.3g 48% DV; cholesterol 139.6mg 47% DV; sodium 251.2mg 10% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2012
I joined to review this cake recipe - it was GREAT! Very moist and I did let it sit for a day before serving - everyone wanted the recipe. I'll definitely be making this agan. Read More
(3)

Most helpful critical review

Rating: 3 stars
09/17/2010
I'd say this was just o.k. though it met with some great reviews from friends. I had trouble getting espresso powder and so used some starbucks strong instant. Read More
(9)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/17/2010
I'd say this was just o.k. though it met with some great reviews from friends. I had trouble getting espresso powder and so used some starbucks strong instant. Read More
(9)
Rating: 5 stars
04/16/2012
I joined to review this cake recipe - it was GREAT! Very moist and I did let it sit for a day before serving - everyone wanted the recipe. I'll definitely be making this agan. Read More
(3)
Rating: 5 stars
03/22/2012
this was AMAZING!!! didn't have espresso powder so i used instant coffee and doubled the amount...sooooo yummy! Read More
(2)
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Rating: 5 stars
04/07/2013
I made this two and a half months ago. The only change was using a combo of dark and light brown sugar. Everyone loved it more after the first 48 hours. I just ate the last bit that I'd frozen. It's especially good slightly warmed. This is the only time I have enjoyed dark chocolate!!! Read More
Rating: 5 stars
08/05/2018
Delicious! For a better coffee flavor I would double the expresso powder. Read More
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