5 Dreamy Cream Cheese Chocolate Pound Cake

by mobi_22

This rich, creamy, luscious chocolate cheesecake has a chocolate ganache that elevates it to a completely new level. Dreamy Cream Cheese Chocolate Pound Cake is a delicious recipe. The only food that is sure to satisfy your chocolate cravings is this.

The Cream Cheese Chocolate Pound Cake recipe adds richness, a velvety texture, and a soft crumb that will keep everyone coming back for just one more bite. This cake is very easy to make.

TIPS FOR MAKING DREAMY CREAM CHEESE CHOCOLATE POUND CAKE:

Set the oven temperature to 325 F. Butter and flour in a pan.

Combine the cake flour, baking soda, and cocoa powder in a medium bowl. Whisking constantly, mix for 30 seconds, then set aside.

Add the softened butter and cream cheese to the mixing bowl of your blender. Mix until homogeneity. Add sugar slowly. Three minutes of mixing on medium speed. Scrape down the sides and bottom of the bowl.

Add the eggs one at a time, mixing after each addition until the yolks disappear.

On low speed, add about half of the flour mixture. Slowly increase the speed to medium and then blend until incorporated.

Add vanilla and milk. After mixing on low speed, add the rest of the flour mixture. Just slowly, increase the mixing speed until everything is well combined. Never blend or mix at a speed higher than medium.

Stir into the prepared pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted comes out almost clean. Baking time may change, so check on the cake around the 1-hour mark and adjust as needed.

Place the pan on a cooling rack and let it cool for ten minutes. Tip the Bundt pan out by placing a cake board or cutting board on top of it.

For chocolate glaze

Heating time may vary; adjust as needed. Microwave for 20 seconds, stir for 5 seconds, and stir until smooth. Once the chocolate is almost completely melted, remove it and whisk until smooth.

Allow the frosting to cool to a suitable thickness to apply to the cake.

Chocolate frosting was poured over the cooled cake. The frosting can also be spooned into a piping bag with the tip cut off and piped onto the cake if you prefer a little more control.

WHAT INGREDIENTS ARE NEEDED FOR THIS MEAL?

  • 2 sticks (226 g) of softened unsalted butter
  • Use full-fat cream cheese; 8 oz. (226 g) softened cream cheese (brick rather than tub)
  • Milk, 1/4 cup (60 g)
  • Sugar, 3 cups (600 g)
  • 6 large room-temperature eggs
  • Vanilla extract 1 teaspoon (4 grams)
  • Cake flour 2 cups (228 g)
  • Baking powder 1 teaspoon (4 grams)
  • Unsweetened cocoa powder, 1 cup (82 g)

Chocolate topping:

  • Miniature Semi-Sweet Chocolate Chips, 1/4 cup (132 g) (I used micro because they melt faster)
  • Butter, 3 tablespoons (43 g)
  • Light corn syrup 1 tablespoon (12 grams)

CAN A POUND CAKE BE FROZEN?

Yes, sponge cakes can last up to three months in the freezer if they are properly wrapped.

Dreamy Cream Cheese Chocolate Pound Cake

Recipe by Alexandra Jo
Servings

14

servings
Prep time

25

minutes
Cooking time

1

minute

Ingredients

  • 2 sticks (226 g) of softened unsalted butter

  • Use full-fat cream cheese; 8 oz. (226 g) softened cream cheese (brick rather than tub)

  • Milk, 1/4 cup (60 g)

  • Sugar, 3 cups (600 g)

  • 6 large room-temperature eggs

  • Vanilla extract 1 teaspoon (4 grams)

  • Cake flour 2 cups (228 g)

  • Baking powder 1 teaspoon (4 grams)

  • Unsweetened cocoa powder, 1 cup (82 g)

  • Chocolate topping:
    Miniature Semi-Sweet Chocolate Chips, 1/4 cup (132 g) (I used micro because they melt faster)

  • Butter, 3 tablespoons (43 g)

  • Light corn syrup 1 tablespoon (12 grams)

Directions

  • Set the oven temperature to 325 F. Butter and flour in a pan.
  • Combine the cake flour, baking soda, and cocoa powder in a medium bowl. Whisking constantly, mix for 30 seconds, then set aside.
  • Add the softened butter and cream cheese to the mixing bowl of your blender. Mix until homogeneity. Add sugar slowly. Three minutes of mixing on medium speed. Scrape down the sides and bottom of the bowl.
  • Add the eggs one at a time, mixing after each addition until the yolks disappear.
  • On low speed, add about half of the flour mixture. Slowly increase the speed to medium and then blend until incorporated.
  • Add vanilla and milk. After mixing on low speed, add the rest of the flour mixture. Just slowly, increase the mixing speed until everything is well combined. Never blend or mix at a speed higher than medium.
  • Stir into the prepared pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted comes out almost clean. Baking time may change, so check on the cake around the 1-hour mark and adjust as needed.
  • Place the pan on a cooling rack and let it cool for ten minutes. Tip the Bundt pan out by placing a cake board or cutting board on top of it.

Nutrition

  • Saturated Fat: 17g 87% | Cholesterol: 153mg  51% | Sodium: 389mg 17% | Total Carbohydrate 68g  25% | Dietary Fiber: 3g 10% | Total Sugars:  44g | Protein: 8g | Calcium: 57mg 4% | Iron: 3mg    14% | Potassium:  187mg 4%

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