Cappuccino Pound Cake with Bittersweet Chocolate

Name: Cappuccino Pound Cake with Bittersweet Chocolate
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/4 tsp salt; 1 cup unsalted butter (room temperature); 1 cup granulated sugar; 3 large eggs (room temperature); 2 tbsp instant espresso powder (dissolved in 1 tbsp hot water); 1 tsp vanilla extract; 1/2 cup sour cream (room temperature); 100 g bittersweet chocolate (chopped)

80 min 12 slices Medium

All Recipes

Rich and moist cappuccino pound cake paired with chunks of bittersweet chocolate for a delightful dessert experience.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Medium

Indulge in the aromatic flavours of cappuccino and chocolate with this luscious pound cake. The combination of coffee and chocolate creates a rich and sophisticated dessert that’s perfect for coffee lovers and dessert enthusiasts alike. This recipe takes the traditional pound cake to the next level by infusing it with espresso and incorporating chunks of bittersweet chocolate. The result is a moist, tender cake with a balanced sweetness and a hint of coffee bitterness that complements the chocolate perfectly.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Mix dry ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream butter and sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.

Pro tip: Use a stand mixer for best results.

Add eggs and espresso

Add the eggs one at a time, beating well after each addition. Mix in the espresso and vanilla extract.

Pro tip: Make sure the espresso is fully dissolved.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture.

Fold in chocolate

Gently fold the chopped bittersweet chocolate into the batter.

Pro tip: Chop chocolate finely for even distribution.

Bake the cake

Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean.

Pro tip: Check at the 55-minute mark to avoid overbaking.

Cool and serve

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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Tips & Tricks

Ensure all ingredients are at room temperature for an even batter.
Use a serrated knife to chop chocolate for uniform pieces.
Test cake doneness with a skewer; it should come out clean.

Frequently Asked Questions

What is the flavour profile of cappuccino pound cake?

Cappuccino pound cake offers a rich, coffee-infused flavour with a touch of chocolate.

How can I store cappuccino pound cake?

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

What type of chocolate should I use?

Use bittersweet chocolate for a balanced sweetness and deep cocoa flavour.

Can I substitute instant espresso with something else?

You can use strong brewed coffee, but it may alter the texture slightly.

How many calories are in a slice of cappuccino pound cake?

A slice of cappuccino pound cake contains approximately 320 calories.

How long does it take to bake the cappuccino pound cake?

The cappuccino pound cake bakes for 55-60 minutes at 350°F (175°C).

Serving Suggestions

Serve this cappuccino pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Pair it with a freshly brewed cup of coffee to enhance the cappuccino notes. This cake can be made ahead of time and stored in an airtight container at room temperature for up to three days. Alternatively, wrap it tightly and freeze for up to one month. Simply thaw at room temperature before serving.

Nutrition per serving

320

Calories

Protein

18g

Fat

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