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My review
Cappuccino Pound Cake with Bittersweet Chocolate
21
elsa
"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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Ingredients
2 h 20 m servings 543Original recipe yields 15 servings (1 10-inch cake)
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
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9/16/2010
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.
4/16/2012
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.
3/22/2012
this was AMAZING!!! didn't have espresso powder so i used instant coffee and doubled the amount...sooooo yummy!
8/5/2018
Delicious! For a better coffee flavor, I would double the expresso powder.
4/7/2013
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. ...