Description
This Best Chocolate Cream Cheese Pound Cake is a rich and moist dessert that combines the deep flavor of unsweetened dark cocoa powder with the creamy texture and tang of cream cheese. Perfectly dense and decadent, this pound cake is enhanced by the addition of coffee and warm milk, creating a luscious treat ideal for any chocolate lover.
Ingredients
For the Cake:
- cooking spray, as needed for greasing
- 1 cup unsweetened dark cocoa powder
- 0.5 cup hot coffee
- 0.5 cup whole milk, warmed
- 3 cups all-purpose flour
- 1 teaspoon salt
- 0.25 teaspoon baking powder
- 3 cups white sugar
- 1.5 cups butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 2 large egg yolks, at room temperature
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C), and grease a fluted tube pan, such as a Bundt pan, thoroughly with cooking spray to ensure easy cake release after baking.
- Mix Cocoa Base: In a bowl, combine the unsweetened dark cocoa powder with the hot coffee ensuring the cocoa dissolves completely. Then whisk in the warmed whole milk to thin the mixture and cool it slightly, which will enhance the cake’s moistness and chocolate flavor.
- Combine Dry Ingredients: In a separate bowl, thoroughly stir together the all-purpose flour, salt, and baking powder to ensure even distribution of the leavening agents and seasoning.
- Cream Wet Ingredients: Using an electric mixer, cream together the white sugar, softened butter, and softened cream cheese until the mixture becomes white and fluffy, approximately 5 minutes. This step is crucial for the cake’s tender crumb. Then mix in the vanilla extract for added aroma and flavor.
- Incorporate Eggs: Add the large eggs and egg yolks one at a time to the creamed mixture, mixing completely after each addition to ensure a smooth and homogenous batter.
- Alternate Mixing: Gradually mix in half of the dry flour mixture until just incorporated. Then stir in the cocoa-milk mixture until combined. Finally, mix in the remaining flour mixture until the batter is well blended but avoid over-mixing to maintain a tender texture.
- Pour Batter: Pour the prepared batter evenly into the greased fluted tube pan, smoothing the top if needed for an even bake.
- Bake Cake: Place the pan in the preheated oven and bake for 70 to 90 minutes, or until a toothpick inserted into several places comes out clean, indicating the cake is fully cooked. Start checking at 70 minutes to avoid over-baking.
Notes
- Ensure all ingredients are at room temperature to promote better mixing and a smoother batter.
- Check doneness with a toothpick starting at 70 minutes to prevent over-baking which can dry out the cake.
- Using softened butter and cream cheese is key for proper creaming and texture.
- Allow the cake to cool in the pan for about 15 minutes before inverting onto a cooling rack to finish cooling completely.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
