Chocolate Cream Cheese Pound Cake
Discover the ultimate Chocolate Cream Cheese Pound Cake Recipe! Moist, rich, and easy to make—perfect for any occasion. Try this irresistible treat today!
Ingredients
The Essentials:
- All-Purpose Flour 2 ½ cups
- Provides structure to the cake. For a lighter texture sift the flour before measuring.
- Unsweetened Cocoa Powder ½ cup
- Choose high-quality cocoa for a rich chocolatey flavor. Dutch-processed cocoa works beautifully here.
- Baking Powder 1 teaspoon
Helps the cake rise, giving it a light and airy crumb.
- Salt ½ teaspoon
- Balances the sweetness and enhances the chocolate flavor.
The Creamy Base:
- Cream Cheese 8 ounces, softened
- The secret to this cake’s velvety texture. Use full-fat cream cheese for the best results.
- Unsalted Butter 1 cup, softened
- Adds richness and buttery flavor. Softened butter blends better with the other ingredients.
Sweeteners:
- Granulated Sugar 2 cups
- Sweetens the cake while contributing to its moist texture.
- Brown Sugar ¼ cup
- Adds a touch of molasses flavor and extra moisture.
Flavor Enhancers:
- Vanilla Extract 2 teaspoons
- A splash of vanilla rounds out the flavors beautifully.
The Binders:
- Large Eggs 5, at room temperature
- Provide structure and richness. Room-temperature eggs incorporate more easily ensuring a smooth batter.
The Chocolate Boost:
- Chocolate Chips 1 cup
- For pockets of melted chocolate in every bite. Opt for semi-sweet or dark chocolate chips for a deeper flavor.
Optional Add-Ins:
- Espresso Powder 1 teaspoon
- Intensifies the chocolate flavor without making the cake taste like coffee.
- Powdered Sugar for garnish
- A simple dusting adds a touch of elegance.
Instructions
Step 1: Prep Your Equipment
- Preheat the Oven: Set your oven to 325°F (163°C) to ensure even baking.
- Prepare the Pan: Grease a 10-inch bundt pan or loaf pan with butter or nonstick spray, then lightly dust with flour to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
- Whisk to combine and set aside. Sifting ensures there are no lumps and creates a lighter cake texture.
Step 3: Cream the Butter, Cream Cheese, and Sugars
- In a large mixing bowl, beat the softened butter and cream cheese using a hand or stand mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and brown sugar, then continue mixing until light and fluffy (another 3-4 minutes). This step is crucial for incorporating air into the batter.
Step 4: Add the Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add the vanilla extract and mix until combined.
Step 5: Combine Wet and Dry Ingredients
- Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture in three additions, alternating with mixing in the batter gently after each addition.
- Be careful not to overmix—stop as soon as the flour is fully incorporated to avoid a dense cake.
Step 6: Fold in the Chocolate Chips
- Using a spatula, gently fold in the chocolate chips, distributing them evenly throughout the batter.
Step 7: Transfer to the Pan and Bake
- Pour the batter into your prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Cool and Remove
- Allow the cake to cool in the pan for 10–15 minutes. Then, carefully invert it onto a wire rack to cool completely.
- Avoid slicing until the cake is fully cooled to ensure clean, neat cuts.
Notes
Nutrition Information (Per Serving):
- Calories: 400
- Total Fat: 21g
- Saturated Fat: 12g
- Cholesterol: 105mg
- Sodium: 230mg
- Total Carbohydrates: 46g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 5g