Recipe by elsa
"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!
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1 1/2 cups
1 (8 ounce) package
cream cheese, softened
1 1/3 cups
1 1/3 cups
2 1/2 tablespoons
instant espresso powder
1 1/2 cups
chopped dark chocolate
confectioners' sugar, or as needed
I'd say this was just o.k. though it met with some great reviews from friends. I had trouble getting espresso powder and so used some starbucks strong instant.
I joined to review this cake recipe - it was GREAT!
Very moist and I did let it sit for a day before serving - everyone wanted the recipe. I'll definitely be making this agan.
this was AMAZING!!! didn't have espresso powder so i used instant coffee and doubled the amount...sooooo yummy!
I made this two and a half months ago. The only change was using a combo of dark and light brown sugar. Everyone loved it more after the first 48 hours. I just ate the last bit that I'd frozen. It's especially good slightly warmed. This is the only time I have enjoyed dark chocolate!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cappuccino Pound Cake with Bittersweet Chocolate
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 281
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