Cappuccino Pound Cake with Bittersweet Chocolate recipe
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Ingredients
- 3 cups all-purpose flour ½ teaspoon baking soda 1 ½ cups butter, softened 1 (8 ounce) package cream cheese, softened 1 ⅓ cups white sugar 1 ⅓ cups brown sugar 6 eggs 1 tablespoon vanilla extract 2 ½ tablespoons instant espresso powder 1 ½ cups chopped dark chocolate 1 teaspoon confectioners' sugar, or as needed
Nutrition Info
- 542.6 caloriescarbohydrate: 61.9 gcholesterol: 139.6 mgfat: 31.3 gfiber: 1.7 gprotein: 7.2 gsaturatedFat: 18.8 gservingSize: -sodium: 251.2 mgsugar: 41 gtransFat: : -unsaturatedFat: : -
Directions Cappuccino Pound Cake with Bittersweet Chocolate
Directions
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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.