For an even more intense coffee flavor, try using finely ground espresso beans instead of instant espresso powder. To prevent the chocolate chips from sinking to the bottom of the cake, toss them with a tablespoon of flour before adding them to the batter. This cake tastes even better the next day, as the flavors meld together. Store in an airtight container at room temperature for up to 3 days.
Cappuccino Pound Cake with Bittersweet Chocolate
-
PREP TIME20 mins
-
COOK TIME1 hrs 30 mins
-
TOTAL TIME2 hrs 20 mins
-
SERVING15 People
-
VIEWS19
Elevate your pound cake game with this decadent mocha-infused delight, studded with bittersweet chocolate jewels. It's a guaranteed crowd-pleaser that tastes even better with time!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate62 g
-
Cholesterol140 mg
-
Fiber2 g
-
Protein7 g
-
Saturated Fat19 g
-
Sodium251 mg
-
Sugar41 g
-
Fat31 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly to prevent sticking. In a medium bowl, whisk together the flour and baking soda. (5 minutes)
02
Step
8 mins
In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar using an electric mixer until light and fluffy. This may take several minutes. (8 minutes)
03
Step
5 mins
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. In a small bowl, dissolve the instant espresso powder in 1 tablespoon of warm water, then add it to the batter. Mix until well combined. (5 minutes)
04
Step
7 mins
Gradually add the flour mixture to the wet ingredients in 1/2-cup increments, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the chopped bittersweet chocolate. (7 minutes)
05
Step
1 hrs 30 mins
Spoon the batter evenly into the prepared tube pan. Bake in the preheated oven for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. Begin checking for doneness around 1 hour and 15 minutes. (90 minutes)
06
Step
10 mins
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
07
StepOnce the cake is completely cool, dust with confectioners' sugar, if desired, for an elegant finish. Slice and serve. Enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Edwardo Strosin
Jun 29, 2025I found that using high-quality chocolate really made a difference in the overall flavor of the cake.
Cleta Jacobi
May 19, 2025The recipe was easy to follow, and the cake turned out perfectly. I will definitely be making this again.
Kole Schmeler
May 3, 2025This cake is amazing! The coffee flavor is perfect, and the chocolate chips are a delicious addition.
Jeremy Schaefer
Apr 24, 2025This is now my go-to pound cake recipe! Thanks for sharing!
Mariana Heathcote
Apr 14, 2025I made this cake for a party, and it was a huge hit! Everyone loved it.