Chocolate Cream Cheese Pound Cake
Indulge in the decadence of a Chocolate Cream Cheese Pound Cake, a luscious twist on the classic dessert that's perfect for chocolate lovers. This rich and moist cake is made with a velvety combination of softened cream cheese and butter, ensuring every bite melts in your mouth. Enhanced with unsweetened cocoa powder and a hint of vanilla, it boasts a deep, chocolatey flavor that pairs beautifully with the cake's dense yet tender texture. Baked to perfection in a bundt pan, this show-stopping dessert is as stunning as it is delicious. Whether served plain or topped with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of chocolate glaze, it’s an irresistible centerpiece for special occasions or any time you're craving an indulgent treat. Plus, with a prep time of just 20 minutes and a yield of 12 servings, it’s ideal for sharing with friends and family.
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Recipe Information
Ingredients
- 1 cup (softened) Unsalted butter
- 8 ounces (softened) Cream cheese
- 2.5 cups Granulated sugar
- 6 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2.25 cups All-purpose flour
- 0.75 cup Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Milk
Instructions
Preheat your oven to 325°F (163°C). Grease a 10-inch bundt pan thoroughly and lightly dust it with cocoa powder. Set aside.
In a large mixing bowl, beat the softened butter and cream cheese together using a hand or stand mixer on medium speed until creamy and completely combined, about 2-3 minutes.
Add the granulated sugar to the butter and cream cheese mixture. Continue beating on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Be careful not to overmix—just mix until combined.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
Slice and serve as is, or garnish with powdered sugar, whipped cream, or a drizzle of chocolate glaze for extra indulgence. Enjoy!
Nutrition Facts
Calories |
4600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1356 mg | 452% | |
| Sodium | 2851 mg | 124% | |
| Total Carbohydrate | 837.0 g | 304% | |
| Dietary Fiber | 73.4 g | 262% | |
| Total Sugars | 519.3 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 807 mg | 62% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 3933 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
