HOW TO MAKE DREAMY CREAM CHEESE CHOCOLATE POUND CAKE
Everyone should have a fantastic go-to recipe for chocolate pound cake, and we really like this chocolate cream cheese variation of the cake. Everyone will want just one more piece of this pound cake since it is so simple to make, and it has a velvety texture, a fine crumb, and a velvety creaminess that comes from the cream cheese that is called in the recipe. This chocolate pound cake has the finest kind of addictive properties.
In this chocolate pound cake recipe, the cream cheese provides another layer of richness, a tiny tanginess, and assures that the cake will be deliciously moist. I like how smooth and silky the finished product of this cake recipe is! The cream cheese has a thick consistency, which provides a beautiful denseness to the cake, similar to what you would find in a pound cake; nonetheless, the cake is not heavy. It is perfect in every way!
We had a chocolate cream cheese pound cake that needed some sprucing up, so we went with a luscious but surprisingly simple chocolate icing. I just like the appearance, and putting together this chocolate glaze takes no more than a few minutes. This chocolate glaze is made by combining butter, semi-sweet micro chocolate chips, and corn syrup together.
INGREDIENTS NEEDED FOR MAKING THE CAKE:
220 grams.Of unsalted butter – softened at room temp.
220 grams.Of cream cheese – softened at room temp.
¼ Cup.Of milk.
600 grams.Of white sugar.
6 whole eggs – at room temp.
1 Tsp.Of vanilla extract.
230 grams.Of cake flour.
1 Tsp.Of baking powder.
80 grams.Of unsweetened cocoa powder.
THIS IS WHAT YOU’LL NEED FOR THE CHOCOLATE GLAZE:
130 grams.Of mini semi-sweet chocolate chips.
40 grams.Of unsalted butter.
1 Tbsp.Of light corn syrup.
THE CAKE PREPARATION:
Turn the temp in the oven up to 325 degrees F, and flour and grease a bundt pan.
Mix together the cake flour, baking soda, and cocoa powder in a large bowl. Whisk for 30 seconds to combine, then reserve.
In the bowl of your mixer, combine the butter and cream cheese that has been melted. Blend until uniform. Gradually incorporate the sugar. Three minutes of mixing at medium speed. Scrape the bowl’s bottom and sides.
Add the eggs one by one, mixing until the yellow of the yolk fades after each addition. Add roughly half of the flour mixture while the mixer is on low speed. Gradually raise the speed to medium and mix until blended.
Mix the milk and vanilla extract. Add the remaining flour mixture while blending on low speed. Increase the mixing speed slightly and blend until well combined. Do not exceed medium mixing speed or overmix.
Spoon the batter into the bundt pan. Bake until a toothpick inserted in the center comes out clean or with a few crumbs attached, about 1 hour and 10 minutes.
Give it ten minutes to cool in the pan on the cooling rack. To remove from the pan, set a cake board or plate on top of the bundt pan and flip.
THE CHOCOLATE GLAZE PREPARATION:
In the microwave, heat for 20 seconds, stir, for 20 seconds, stir, for 5 seconds, and heat again until smooth. Take it out before it’s entirely melted and whisk it up so it’s smooth.
Set aside to cool until it reaches the consistency you want for icing the cake.
When the pound cake had cooled, I drizzled the chocolate glaze over it. If you want a little more precision, you may put the glaze in a disposable piping bag and apply it to the cake.