Chocolate Pound Cake Cream Cheese (Print)

Decadent chocolate pound cake with deep cocoa flavor, moist cream cheese texture, and optional chocolate glaze.

# Ingredients:

→ Cake

01 - 360 g all-purpose flour
02 - 100 g premium cocoa powder
03 - 1 teaspoon baking powder
04 - 0.5 teaspoon salt
05 - 450 g unsalted butter, softened
06 - 225 g cream cheese, softened
07 - 600 g granulated sugar
08 - 6 large eggs, at room temperature
09 - 2 teaspoons pure vanilla extract
10 - 225 g semi-sweet chocolate, melted and cooled
11 - 240 ml whole milk, at room temperature

→ Chocolate Glaze (optional)

12 - 170 g semi-sweet chocolate chips
13 - 120 ml heavy cream
14 - 2 tablespoons unsalted butter
15 - 1 teaspoon vanilla extract

# Steps:

01 - Preheat oven to 165°C. Grease and flour a 25 cm tube or bundt pan thoroughly.
02 - Sift together flour, cocoa powder, baking powder, and salt in a large bowl.
03 - In a stand mixer or with a hand mixer, beat softened butter until creamy, about 2 minutes.
04 - Gradually add granulated sugar and cream cheese; beat until mixture is very light and fluffy, 5–7 minutes.
05 - Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
06 - Mix in cooled melted semi-sweet chocolate until fully incorporated.
07 - Add sifted dry ingredients in three parts, alternating with milk, beginning and ending with the dry mixture. Mix just until combined with a rubber spatula.
08 - Pour batter evenly into prepared pan, tapping gently to remove air bubbles. Bake for 75–85 minutes, or until a toothpick inserted in the centre emerges clean.
09 - Allow cake to cool in the pan for 15 minutes, then turn onto a cooling rack and cool completely.
10 - Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips and butter in a bowl. Let stand 5 minutes. Stir until smooth and glossy, then stir in vanilla extract.
11 - Pour finished chocolate glaze over cooled cake and allow it to set before slicing.

# Additional Notes:

01 - All ingredients should be at room temperature for optimal texture.
02 - Properly creamed butter and sugar should yield a very pale, fluffy mixture.
03 - A cracked surface is desired and indicates a traditional pound cake texture.

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