Best Chocolate-Cream Cheese Pound Cake
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Description
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.
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
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.
Nutrition Facts
serving: 1 fluted tube pan
calories: 542 kcal
carbohydrates: 67.7 g
protein: 7.8 g
saturated fat: 17.4 g
cholesterol: 153.2 mg
sodium: 388.9 mg
fiber: 2.8 g
sugar: 43.6 g
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