Chocolate Cream Cheese Pound Cake: Try This Divine Recipe!

Why This Recipe Works

This Chocolate Cream Cheese Pound Cake combines rich chocolate flavors with a smooth cream cheese filling, making it a delightful treat. The combination of ingredients ensures a moist cake that is full of flavor and has a beautifully marbled appearance. The addition of chocolate ganache and optional sea salt elevates this cake to a whole new level of indulgence.

Why You Should Try This Recipe

This recipe is perfect for anyone who loves chocolate and creamy desserts. It’s great for special occasions, family gatherings, or simply a cozy evening at home. The cake is easy to make and is sure to impress your friends and family with its luscious layers and delicious flavors.

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How to Make Chocolate Cream Cheese Pound Cake

Ingredients:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup whole milk
• 1 tsp vanilla extract
• ¼ cup cocoa powder (unsweetened)
• 8 oz (225 g) cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• 1 cup semi-sweet chocolate chips (or chopped chocolate)
• ½ cup heavy cream
• 1 tbsp butter
• Chocolate shavings or curls
• Flaky sea salt (optional, for contrast)

Equipment Needed

• Loaf pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Knife (for swirling)

Step-by-Step Instructions:

1. Prepare Cream Cheese Filling: Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
2. Make the Cake Batter: Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture alternately with milk, starting and ending with flour. Divide the batter in half. Stir cocoa powder into one half to create the chocolate batter.
3. Assemble the Cake: Preheat the oven to 350°F (175°C). Grease and line a loaf pan. Spread half of the chocolate batter into the bottom of the pan. Gently spread the cream cheese filling over it. Add the vanilla batter on top, then finish with the remaining chocolate batter. Swirl lightly with a knife for a marbled look.
4. Bake: Bake for 55–65 minutes, until a toothpick comes out clean (be careful not to poke the cream cheese layer). Let the cake cool completely before glazing.
5. Make Ganache & Finish: Heat heavy cream until just steaming, then pour it over chopped chocolate and butter. Let sit for 2 minutes, then stir until smooth. Pour ganache over the cooled cake, allowing it to drip down the sides. Top with chocolate shavings and a sprinkle of flaky sea salt if desired.

How to Serve Chocolate Cream Cheese Pound Cake

Slice the cake with a sharp knife and serve it on a plate. It pairs well with a scoop of vanilla ice cream or whipped cream. Add fresh berries for a refreshing contrast.

How to Store Chocolate Cream Cheese Pound Cake

Store the cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for a week or freeze it for up to three months. If freezing, wrap it tightly in plastic wrap before placing it in a freezer bag.

Tips & Tricks

• Make sure your ingredients are at room temperature for better mixing.
• Avoid overmixing the batter to keep the loaf tender.
• If you want to enhance the chocolate flavor, use dark chocolate instead of semi-sweet.

Variations & Substitutions

• You can add nuts or orange zest for extra flavor.
• Substitute Greek yogurt for cream cheese for a lighter filling.
• Use white chocolate instead of semi-sweet chocolate for a different taste.

FAQs

1. Can I use a different type of pan?
Yes, you can use a bundt pan, but adjust the baking time accordingly.

2. How do I know when the cake is done?
A toothpick inserted in the center should come out clean. Avoid checking in the cream cheese layer.

3. What can I do if my cake is too dry?
Make sure not to overbake the cake and store it properly to keep it moist. You can also serve it with a drizzle of ganache or a dollop of cream to add moisture.