Best Cappuccino Pound Cake With Bittersweet Chocolate Recipes

Bittersweet Chocolate Cake image

Provided by Ina Garten Bio & Top Recipes

Categories dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

15 tablespoons unsalted butter, plus extra to grease the pan
7 ounces bittersweet chocolate, such as Lindt, broken
1 cup sugar
4 extra-large eggs, lightly beaten
1/2 teaspoon instant coffee granules, such as Nescafé
1/2 teaspoon kosher salt
1/4 cup all-purpose flour, plus extra for the pan
Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving

Steps:

Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

Cappuccino Pound Cake image

Provided by Annacia

Categories Dessert

Time 21m

Yield 10-12 serving(s)

Number Of Ingredients 20

Steps:

Nutrition Facts : Calories 535.4, Fat 29.5, SaturatedFat 9.6, Cholesterol 117.9, Sodium 249.7, Carbohydrate 62.4, Fiber 2.4, Sugar 38.5, Protein 7.4

Poundcake with Cappuccino and Bittersweet Choc. image

Provided by Rose Rauhauser @NewYorkWoman

Categories Chocolate

Number Of Ingredients 11

3 cup(s) flour
1/2 teaspoon(s) baking soda
1 1/2 cup(s) butter softened
1 - 8 oz. cream cheese softened
1 1/3 cup(s) sugar
1 1/3 cup(s) brown sugar (i used dark brown)
6 - extra large eggs
1 tablespoon(s) vanilla (yes tablespoon)
2 1/2 tablespoon(s) instant espresso powder
1 1/2 cup(s) chopped bittersweet chocolate
2 tablespoon(s) confectioners sugar or as much as needed for dusting

Steps:

Preheat oven 325. Grease and flour a 10 inch tube pan. Whisk flour and baking soda together. In a large bowl,cream butter, cream cheese, white sugar and brown sugar until creamy and thoroughly combined. beat in eggs one at a time mixing completely before adding the next one. Stir in vanilla with the espresso powder in a small bowl and add to the butter mixture. Stir until well combined. Stir in flour mixture 1/2 cup at a time beat until thoroughly incorporated. Stir in chopped chocolate. Spoon batter into prepared cake pan. Bake 1 1/2 hours, I start checking after 1 hour 15 minutes and with my oven it was almost done, waited 5 more minutes. Cool cake in pan 15 minutes before removing. Dust with confectioners sugar or glaze, whichever you prefer.

Bittersweet Chocolate Pound Cake with Decadent Glaze image

Provided by Karen..

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

6 ounces unsweetened baking chocolate, melted
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons hot water
cold water
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla
3 eggs
2 ounces unsweetened baking chocolate
3 tablespoons butter
1 1/2 cups confectioners' sugar
3 -4 tablespoons water
1 teaspoon vanilla

Steps:

CAKE: Preheat oven to 325 degrees.
Grease and flour a bundt or tube pan.
In a small bowl, combine flour, soda and powder.
In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
Beat in eggs, one at a time.
Stir in melted chocolate.
Add flour mixture alternately with coffee mixture.
Pour into prepared pan.
Bake 1 hour or until center tests done.
Cool 30 minutes and remove from pan onto a wire rack.
Cool completely and transfer to serving dish.
Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
GLAZE: Melt chocolate and butter, stirring until smooth.
Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
Stir in vanilla extract.