Bready or Not: Chocolate Cream Cheese Pound Cake

Posted by on Jun 17, 2015 in Blog, Bready or Not, breakfast, bundt, cake, chocolate | Comments Off on Bready or Not: Chocolate Cream Cheese Pound Cake

CAKE MONTH continues as I celebrate the release of The Clockwork Crown!

Chocolate Cream Cheese Pound Cake

Today’s offering is Chocolate Cream Cheese Pound Cake. It’s everything you would expect a typical loaf pound cake to be: soft, tender, and delicious.

Chocolate Cream Cheese Pound Cake

It manages to be rich and chocolatey without being tooth-achingly sweet (like, ahem, the Tunnel of Fudge cake recently posted).

Chocolate Cream Cheese Pound Cake

This is the kind of cake that would be lovely for breakfast or brunch with fruit, or dessertified with a few scoops of ice cream and a drizzle of caramel.

When I baked this, I followed the original directions too closely and overbaked the cake slightly. The top (which is the bottom once it’s flipped over) became kinda crunchy, though still delicious. Therefore, I recommend that you start checking this at the hour point. If it starts developing deep cracks and is firm to the touch, it’s likely done.

Chocolate Cream Cheese Pound Cake

The cake keeps fantastically for many days if it’s wrapped and kept in the fridge. I imagine it would also work well sliced and frozen, too.

Chocolate Cream Cheese Pound Cake

Modified from Bake or Break.

Bready or Not: Chocolate Cream Cheese Pound Cake

This tender pound cake isn't super-sweet, which makes it great for breakfast, brunch, or dessert. It's great by itself or add some fruit or ice cream!
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, chocolate, cream cheese
Author: Beth Cato

Ingredients

  • 1 cup unsalted butter 2 sticks, softened
  • 8 ounces cream cheese 1 box, softened
  • 3 cups white sugar
  • 6 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 3/4 cup unsweetened cocoa powder sifted
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 325-degrees. Grease or spray a 10-inch Bundt pan.
  • Beat butter, cream cheese, and sugar until creamy. Add eggs, one at a time, beating well after each, followed by vanilla extract.
  • In a separate bowl, combine the flour, baking powder, and cocoa. Slowly incorporate the dry ingredients with the butter mixture and beat well for about 2 minutes.
  • Pour batter into prepared Bundt pan. Bake for 1 hour and test with a toothpick; the top will start to crack and will quickly get crispy when it's done.
  • Cake keeps upward of a week if kept wrapped in the fridge.
  • OM NOM NOM!

 

Chocolate Cream Cheese Pound Cake