Chocolate Cream Cheese Pound Cake

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Introduction

This Chocolate Cream Cheese Pound Cakeis a luxurious twist on the classic, inspired by Gordon Ramsay’s precision and love for bold flavors. The addition of cream cheeseensures an ultra-moist, tender crumb, while high-quality cocoa delivers deep, fudgy richness. Perfect for afternoon tea, dessert, or a show-stopping centerpiece, this cake balances sweetness with sophistication.

Why You’ll Love It:

  •  Silky texture from cream cheese and butter
  •  Intense chocolate flavor without being overly sweet
  •  Versatile—serves well plain, glazed, or with toppings
  •  Stays fresh for days (if it lasts that long!)

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Culinary Techniques & Science

Understanding the why behind the steps ensures success:

  • Creaming Method (beating butter + sugar) incorporates air for a light, even crumb.
  • Room-temperature ingredientsemulsify better, preventing a dense or lumpy batter.
  • Cream Cheese adds fat and moisture, enhancing tenderness and shelf life.
  • Dutch-process Cocoa (alkalized) gives a smoother, darker chocolate flavor compared to natural cocoa.

Ingredient List & Substitutions

Dry Ingredients:

  • 2 cups (250g) all-purpose flour (sub: 1:1 gluten-free flour blend)
  • ¾ cup (75g) Dutch-process cocoa powder (sub: natural cocoa + ½ tsp baking soda)
  • 1 tsp baking powder
  • ½ tsp salt

Wet Ingredients:

  • 1 cup (226g) unsalted butter, room temp
  • 8 oz (225g) cream cheese, room temp
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temp
  • 2 tsp vanilla extract
  • ½ cup (120ml) buttermilk (sub: milk + ½ tbsp lemon juice)

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Optional Add-Ins:

  • 1 cup chocolate chips (fold into batter)
  • Espresso powder (1 tsp) to intensify chocolate flavor

‍ Step-by-Step Instructions

1. Prep Work

  • Preheat oven to 325°F (165°C) (lower temp prevents over-browning).
  • Grease and flour a 10-inch Bundt panor line two 9×5-inch loaf pans.

2. Mix Dry Ingredients

  • Whisk together flour, cocoa, baking powder, and salt. Set aside.

3. Cream Butter, Cream Cheese & Sugar

  • In a stand mixer, beat butter + cream cheese until smooth (~2 mins).
  • Gradually add sugar, beating 5-7 minsuntil pale and fluffy.

4. Incorporate Eggs & Vanilla

  • Add eggs one at a time, mixing well after each.
  • Stir in vanilla.

5. Alternate Dry & Wet Ingredients

  • Add ⅓ dry mix → ½ buttermilk → repeat, ending with flour. Mix until just combined.

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6. Bake to Perfection

  • Pour into pan, smooth top.
  • Bake 60-70 mins (Bundt) or 50-55 mins (loaves) until a skewer comes out clean.

7. Cool & Serve

  • Cool 15 mins in pan, then transfer to a rack.

Creative Variations

  • Marble Cake: Swirl in vanilla batter before baking.
  • Mocha Version: Add 1 tbsp instant coffee to batter.
  • Orange-Chocolate: Add 1 tbsp orange zest + orange glaze.
  • Salted Caramel Drizzle: Top with caramel sauce + flaky salt.

Serving Suggestions

  • Warm with vanilla ice cream & berries
  • Dusted with cocoa powder or powdered sugar
  • Toasted slices with whipped cream
  • Gifted in a beautiful box for foodie friends

Final Thoughts

This Chocolate Cream Cheese Pound Cakeis a masterpiece of balance—rich yet refined, simple yet impressive. Whether you’re a beginner or a seasoned baker, this recipe guarantees restaurant-quality results at home. So preheat that oven, and let’s bake something extraordinary!

Enjoy!

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