• 1serving
  • 30minutes
  • 543calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1/2 teaspoon baking soda

  3. 1 1/2 cups butter, softened

  4. 1 (8 ounce) package cream cheese, softened

  5. 1 1/3 cups white sugar

  6. 1 1/3 cups brown sugar

  7. 6 eggs

  8. 1 tablespoon vanilla extract

  9. 2 1/2 tablespoons instant espresso powder

  10. 1 1/2 cups chopped dark chocolate

  11. 1 teaspoon confectioners' sugar, or as needed

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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