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Chocolate Cream Cheese Pound Cake

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A rich chocolate pound cake with a smooth cream cheese filling, topped with chocolate ganache for an indulgent treat.

Ingredients

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  • 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)

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.

Notes

Slice the cake and serve with whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://voxrecipes.com/chocolate-cream-cheese-pound-cake-recipe/