Cappuccino Pound Cake with Bittersweet Chocolate
Ingredients2 h 20 m servings 543 cals
- 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.
Per Serving: 543 calories; 31.3 g fat; 61.9 g carbohydrates; 7.2 g protein; 140 mg cholesterol; 251 mg sodium. Full nutrition
ReviewsRead all reviews 4
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.
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.
this was AMAZING!!! didn't have espresso powder so i used instant coffee and doubled the amount...sooooo yummy!