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!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 543 Calories

Ingredients

• 6 eggs
• ½ teaspoon baking soda
• 3 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 1 ½ cups butter, softened
• 1 ⅓ cups white sugar
• 1 ⅓ cups brown sugar
• 2 ½ tablespoons instant espresso powder
• 1 ½ cups chopped dark chocolate
• 1 teaspoon confectioners' sugar, or as needed

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.