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| Cappuccino Pound Cake with Bittersweet Chocolate |
"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
Instructions :
| Prep : 20M | Cook : 15M | Ready in : 2H20M |
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- 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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