Best Chocolate-Cream Cheese Pound Cake recipe

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Ingredients

cooking spray
1 cup unsweetened dark cocoa powder
½ cup hot coffee
½ cup whole milk, warmed
3 cups all-purpose flour
1 teaspoon salt
¼ teaspoon baking powder
3 cups white sugar
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
4 eggs, at room temperature
2 egg yolks, at room temperature

Nutrition Info

542 calories
carbohydrate: 67.7 g
cholesterol: 153.2 mg
fat: 28.8 g
fiber: 2.8 g
protein: 7.8 g
saturatedFat: 17.4 g
servingSize: -
sodium: 388.9 mg
sugar: 43.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.

  2. Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture, be sure cocoa is dissolved.

  3. Stir flour, salt, and baking powder together in a bowl.

  4. Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture, mix until incorporated. Stir in the cocoa-milk mixture, add the remaining flour mixture. Blend well. Pour batter into the prepared pan.

  5. Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.

Recipe Yield

1 fluted tube pan

Recipe Note

This makes a dark, moist, fine-crumbed cake that needs nothing else! It's well worth the time to bloom, or dissolve, the cocoa. It brings out the chocolate flavor more. It does not give a mocha flavor, just makes the chocolate flavor deeper.

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