Cappuccino Pound Cake with Bittersweet Chocolate

Name: Cappuccino Pound Cake with Bittersweet Chocolate
Total time: 140
Yield: 15
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

Recipe by elsa from allrecipes.com

Dessert 2 Hr. 20 Mins.

Ingredients

15 servings

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3 cups all-purpose flour
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½ teaspoon baking soda
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1 ½ cups butter, softened
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1 (8 ounce) package cream cheese, softened
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1 ⅓ cups white sugar
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1 ⅓ cups brown sugar

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6 eggs
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1 tablespoon vanilla extract
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2 ½ tablespoons instant espresso powder
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1 ½ cups chopped dark chocolate
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1 teaspoon confectioners' sugar, or as needed

Instructions

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.