Chocolate Cream Cheese Pound Cake
This moist chocolate cream cheese pound cake has a tender, velvety, texture with a fine crumb. It is sure to satisfy your chocolate cravings but is not an overly rich chocolate cake. It is delicious! We love to dress it up with a simple chocolate glaze.
Servings: 11
Ingredients
- 2 sticks unsalted butter, softened (226g)
- 8 oz cream cheese, softened- use full fat cream cheese (226g) (Brick style rather than in a tub)
- ½ cup milk (120g)
- 3 cups sugar (600g)
- 6 large eggs room temperature
- 1 teaspoon vanilla extract (4g)
- 2 cups cake flour (substitution below) (228g)
- 1 teaspoon baking powder (4g)
- 1 cup unsweetened cocoa powder (measure then sift) (82g)
Chocolate Glaze
- ¾ cup mini semi-sweet chocolate chips (I used mini because they melt faster) (132g)
- 3 Tablespoons butter (43g)
- 1 Tablespoon light corn syrup (12g)
Instructions
- Preheat the oven to 325 degrees F. Grease and flour bundt pan. See Notes below.
- In a medium sized bowl, combine the cake flour, baking powder, and cocoa powder. Whisk for 30 seconds to blend and set aside.
- In the bowl of your mixer, add the softened butter and softened cream cheese. Mix until smooth. Gradually add the sugar. Mix on medium speed for three minutes. Scrape the bottom and sides of the bowl.
- Add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
- With the mixer on low speed, add about half of the flour mixture. Gradually increase to medium speed and mix just until combined.
- Add the milk and vanilla. Blend on low speed, then add the remaining flour mixture. Increase the mixing speed slightly and mix just until well blended. Do not mix over medium speed or over mix.
- Pour batter into the prepared bundt pan. Bake for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs attached. *Baking times can vary- check on the cake at around the one hour mark and adjust time as needed.
- Allow to cool in pan on cooling rack for 10 minutes. Place cake board or cake plate on top of the bundt pan and flip over to turn out.
For the Chocolate Glaze
- Microwave for 20 seconds, stir, 20 seconds, stir, 5 seconds and stir until smooth. **Heating times can vary and so adjust as needed. When the chocolate is nearly completely melted, remove and stir until smooth.
- Allow to cool to desired thickness for applying to the cake.
- I spooned the chocolate glaze onto the cooled pound cake. However, if you would like a bit more control, you could spoon the glaze into a disposable piping bag with the tip snipped away and pipe onto the cake.
Notes
Substitution for Cake Flour:
1. If you have no cake flour, here is a substitution: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 2 cups of flour so you will measure out 2 cups of all purpose flour, remove 4 Tablespoons and replace with 4 Tablespoons cornstarch, whisk to blend.
Bundt Pan Size:
2. We used a 12 cup bundt pan. A bundt pan can be filled to within 1 ¼ inch from the top of the pan to allow for expansion during baking. Otherwise during baking the cake could bake over the pan and onto the oven
*recipe updated 11/23 to add ¼ cup more milk