Welcome to a world of rich, velvety chocolate and creamy goodness with our Chocolate Cream Cheese Pound Cake recipe. Perfect for any occasion, this cake brings together the irresistible flavors of chocolate and cream cheese in every bite. Whether you’re craving a dessert for a special celebration or simply treating yourself to something luxurious, this recipe is sure to satisfy your sweet tooth. Let’s dive into the decadence!
Ingredients:
Cake:
- 2 1/2 cups (625 ml) cake and pastry flour
- 1 cup (250ml) cocoa powder
- 1 1/2 tsp (7 mL) baking powder
- 1 1/2 tsp (7 mL) salt
- 2 cups (500 ml) softened butter
- 8 oz (250 g) softened Canadian cream cheese
- 3 cups (750ml) sugar
- 1 1/2 tsp (7 ml) instant coffee
- 1 1/2 tsp (7 mL) vanilla extract
- 6 eggs
Icing:
- 1 1/2 tsp (7 ml) instant coffee
- 2 tbsp (30ml) melted butter
- 2 tbsp (30 mL) 35% whipping cream or 1 cup (250 mL) icing sugar
- 1 cup (250 mL) icing sugar
Instructions:
- Preparation: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- Sift Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Cream Butter and Cream Cheese: In a large mixing bowl, cream together the softened butter and cream cheese until smooth and well combined.
- Add Sugar: Gradually add the sugar to the butter and cream cheese mixture, beating until light and fluffy.
- Incorporate Coffee and Vanilla: Mix in the instant coffee and vanilla extract until fully incorporated.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Pour Batter: Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Prepare Icing: In a small bowl, dissolve the instant coffee in melted butter. Add the whipping cream or icing sugar, then gradually mix in the remaining icing sugar until smooth.
- Ice the Cake: Drizzle the icing over the cooled cake, allowing it to set before slicing and serving.
- Serve and Enjoy: Slice the Chocolate Cream Cheese Pound Cake and serve it with a cup of your favorite coffee or tea for the perfect indulgent treat!
Cook Notes and Variations:
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
- Freezing: This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- Adding Nuts: For added texture and flavor, fold in chopped nuts such as pecans or walnuts into the batter before baking.
- Serving Suggestions: Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert experience.
Keto and Low-Carb Versions:
- Keto-Friendly: To make a keto-friendly version of this Chocolate Cream Cheese Pound Cake, substitute the sugar with a low-carb sweetener such as erythritol or stevia. You can also use almond flour instead of regular flour, and increase the number of eggs for added structure.
- Low-Carb Modification: Reduce the amount of sugar used in both the cake and icing, or omit the icing altogether for a lower-carb option. You can also experiment with using almond flour or coconut flour in place of regular flour to reduce the carb content further.
Indulge your senses with the luscious flavors of chocolate and cream cheese in every bite of our Chocolate Cream Cheese Pound Cake. Perfect for satisfying your sweet cravings or impressing guests at any gathering, this decadent dessert is sure to become a favorite in your recipe collection. So go ahead, treat yourself to a slice of pure bliss and savor the moments of indulgence!
Frequently Asked Questions (FAQs):
Q: Can I use regular coffee instead of instant coffee in this recipe? A: Yes, you can use brewed coffee instead of instant coffee if you prefer. Just make sure it’s cooled to room temperature before adding it to the batter.
Q: Can I use a different type of pan to bake this cake? A: While a Bundt pan is ideal for this recipe, you can use other types of cake pans such as a loaf pan or round cake pans. Adjust the baking time accordingly based on the size and shape of the pan you use.
Q: Can I omit the cocoa powder to make a vanilla cream cheese pound cake instead? A: Yes, you can omit the cocoa powder to make a vanilla cream cheese pound cake. Simply follow the same recipe without adding cocoa powder, and you’ll have a delicious vanilla-flavored cake instead.
Q: Can I make this cake ahead of time for a special occasion? A: Yes, you can make this cake ahead of time. It stores well at room temperature or in the refrigerator, so you can bake it a day or two in advance and ice it just before serving for maximum freshness.
Q: Can I use a different type of icing for this cake? A: Yes, you can customize the icing to your preference. You can make a chocolate ganache glaze, cream cheese frosting, or a simple powdered sugar glaze to drizzle over the cake. Feel free to get creative and experiment with different icing flavors and textures.
Q: Can I add chocolate chips to the batter for extra chocolatey goodness? A: Absolutely! Adding chocolate chips to the batter will enhance the chocolate flavor and add bursts of sweetness throughout the cake. Just fold them in gently before pouring the batter into the pan and baking as directed.
Q: Can I make this cake gluten-free? A: Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of the regular flour. Be sure to check that all your ingredients, including the cocoa powder and icing sugar, are certified gluten-free to avoid any cross-contamination.
Q: How do I know when the cake is done baking? A: The cake is done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it. You can also gently press the top of the cake – it should spring back when touched lightly.
