Cappuccino Pound Cake with Bittersweet Chocolate |
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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 1 |
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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! Ingredients:
3 cups all-purpose flour |
1/2 teaspoon baking soda |
1 1/2 cups butter, softened |
1 (8 ounce) package cream cheese, softened |
1 1/3 cups white sugar |
1 1/3 cups brown sugar |
6 eggs |
1 tablespoon vanilla extract |
2 1/2 tablespoons instant espresso powder |
1 1/2 cups chopped dark chocolate |
1 teaspoon confectioners' sugar, or as needed |
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.
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