Delicious mushroom rice can be easily prepared in a casserole dish.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 15 |
| Yield: | 1 10-inch cake |
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
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.
Nutrition Facts
| Calories | 543 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 19 g |
| Sodium | 251 mg |
| Sugars | 41 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
yes I added 2 cups of semi-sweet chocolate chips
Delicious! For a better coffee flavor, I would double the expresso powder.
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!!!
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’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.