cappuccino pound cake with bittersweet chocolate

Ingredients

• Servings: 1
• 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 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 20 mins


• 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, 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 a cake dish and allow to finish cooling. dust with confectioners' sugar.