Cappuccino Pound Cake With Bittersweet Chocolate

Name: Cappuccino Pound Cake With Bittersweet Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

2282

kcal

Calories

121

Fat

266

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups all-purpose flour, 1/2 teaspoon baking soda, 1 1/2 cups butter, softened, 1 (8 ounce) package cream cheese, softened, and more.

Yes, Cappuccino Pound Cake With Bittersweet Chocolate falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!