Indulge your senses with the decadent delight of Chocolate Cream Cheese Pound Cake! This rich, velvety cake combines the lusciousness of cream cheese with the deep, satisfying flavor of cocoa, creating a dessert that's perfect for any occasion. Whether you’re hosting a gathering or simply craving something sweet, this recipe promises to impress and satisfy every chocolate lover's dreams. With just a few simple ingredients and a little patience, you can create a show-stopping cake that’s as beautiful as it is delicious. Ready to elevate your baking game? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 package cream cheese (8 oz)
- 1 cup unsalted butter
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- Allow cream cheese, butter, and eggs to come to room temperature for about 30 minutes. This ensures better mixing and a smoother batter.
- In a large mixing bowl, cream together the softened cream cheese and unsalted butter until smooth and well combined, using an electric mixer on medium speed.
- Gradually add granulated sugar to the butter mixture, beating continuously until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in vanilla extract and mix until evenly distributed.
- In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, and baking powder to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before carefully turning out onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or serve with whipped cream if desired. The cake can be stored at room temperature, covered, for up to 3-4 days.
Tips
- Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature before you start mixing. This helps create a smoother batter and ensures everything combines evenly for that perfect texture.
- Don’t Skip the Sifting: Sifting your dry ingredients, including flour and cocoa powder, is crucial. It helps eliminate lumps and ensures that your cake has a light and airy crumb.
- Mixing Technique: When combining the wet and dry ingredients, mix on low speed just until combined. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cake at the 60-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs for the perfect bake.
- Cooling Time: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack. This helps it set and prevents it from breaking apart.
- Garnish for Extra Flair: Dust your cooled cake with powdered sugar or serve it with a dollop of whipped cream for an elegant touch that enhances its rich flavors.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 9g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 170mg
