Chocolate Pound Cake Cream Cheese

This chocolate pound cake is everything I crave in a dessert: intensely chocolaty, decadent, and tender with just a hint of tang from cream cheese. It earns rave reviews every time I bake it for birthdays or family celebrations, and it stays luxuriously moist for days on the counter.

I remember the first time I served this at a holiday party. The entire cake disappeared before dinner ended and everyone asked for the recipe. Now I cannot host a get together without it.

Ingredients

• All purpose flour: This gives the cake its sturdy yet soft structure Look for unbleached flour for best results
• Premium cocoa powder: Creates a deep chocolate flavor Dutch process works beautifully
• Baking powder: A small amount for just the right lift Make sure it is fresh and not expired
• Salt: A little boost for the chocolate flavor Use a fine sea salt for even mixing
• Unsalted butter: Room temperature so it creams properly Use the highest quality for the richest taste
• Cream cheese: Brings creaminess and subtle tang Choose a block style not whipped
• Granulated sugar: Needed for sweetness and helps with rising Opt for pure cane sugar
• Large eggs: Make sure they are at room temperature for best mixing
• Pure vanilla extract: Adds a sweet warmth Real vanilla makes a difference
• Semi sweet chocolate: Melted and cooled for richer chocolate layers Choose a bar over chips for smooth melting
• Whole milk: This keeps the cake moist and adds richness Full fat milk works best
• Semi sweet chocolate chips: For the glaze go for good quality
• Heavy cream: Makes the glaze shiny and easy to pour
• Additional unsalted butter (for glaze): Adds luxurious richness to the glaze

Step-by-Step Instructions

Preparation:

Make sure your oven is preheated to 325 degrees Fahrenheit Have all your ingredients at room temperature Grease and flour your bundt or tube pan Sift flour cocoa powder baking powder and salt together until well combined

Cream the Butter and Sugar:

Beat the softened butter until creamy and smooth for about two minutes This step gives the cake its signature velvety texture Add sugar slowly beating on medium high until the mixture is pale and fluffy This should take at least five to seven minutes so be patient

Add the Eggs and Vanilla:

Beat in eggs one at a time mixing well after each addition Scrape the sides of the bowl to prevent streaks Blend in the vanilla extract This builds a rich flavor base

Mix the Batter:

Alternate adding the dry flour mixture and the milk starting and ending with flour Gently fold in melted semi sweet chocolate using a spatula This method keeps the cake tender and evenly chocolatey Scrape batter into prepared pan and tap the pan to release any air bubbles

Bake and Cool:

Bake for seventy five to eighty five minutes until a toothpick inserted comes out clean The cake should form a crack along the top which is the classic pound cake sign Let it cool in the pan for fifteen minutes before turning onto a rack to cool completely

Make the Glaze:

For a glossy finish heat heavy cream just until it simmers Pour over chocolate chips and butter Let it stand for five minutes Stir until smooth velvetty and shiny Add vanilla and pour over the cooled cake letting it drizzle over the edges

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Cream cheese is my secret weapon in this recipe I love how it keeps the cake tender and adds depth I still remember my grandmother carefully softening the butter and cream cheese together and insisting it is the most important step for the perfect pound cake

Storage Tips

Wrap leftover slices tightly in foil or plastic and store on the counter up to four days The cake stays deliciously moist If you make the chocolate glaze let it set before wrapping If you want to freeze it slice and wrap each piece individually

Ingredient Substitutions

If you do not have cream cheese you can use mascarpone for a similar softness Just expect a milder tang Use high quality dark chocolate in place of semi sweet for an extra intense flavor If you are out of whole milk two percent will work but avoid skim

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Serving Suggestions

I love this served slightly warm with a scoop of vanilla ice cream or just a dollop of whipped cream Top with fresh berries or even a sprinkle of flaky salt for a modern twist This cake also shines at brunch tables paired with strong coffee

Cultural and Historical Context

Pound cake has roots in European baking but the American chocolate pound cake likely blossomed in the South Cream cheese is a twentieth century twist making the crumb indulgently rich Chocolate lovers everywhere have claimed it as a celebration staple

Recipe FAQs

→ Why use both cocoa powder and melted chocolate?

The combination gives the cake a deeper, more robust chocolate flavor and enhances its moistness.

→ What does cream cheese add to the cake?

Cream cheese lends a soft, velvety texture and helps keep the cake moist for several days.

→ Do I need to use a bundt or tube pan?

Yes, a 10-inch tube or bundt pan is ideal to evenly bake dense cakes like this chocolate pound cake.

→ How can I tell when the cake is done?

The cake is ready when a toothpick inserted in the center comes out clean and the top cracks slightly.

→ Can this cake be made ahead of time?

Absolutely. The cake stays fresh for several days, making it perfect for preparing in advance.

→ Is the chocolate glaze necessary?

No, the cake is delicious on its own, but the glaze adds an extra layer of chocolate richness if desired.