For the best flavor, use a high-quality dark cocoa powder. Ensure the butter and cream cheese are fully softened to prevent lumps in the batter. Do not overmix the batter once the flour is added to prevent a tough cake. If the cake is browning too quickly, tent it loosely with foil during the last 20 minutes of baking. Serve slices plain, or dust with powdered sugar for an elegant finish.
Best Chocolate Cream Cheese Pound Cake
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PREP TIME25 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 35 mins
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SERVING14 People
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VIEWS13
Indulge in a decadent symphony of dark chocolate and creamy richness with this exceptional pound cake. Its moist, tender crumb and intense chocolate flavor make it a show-stopping dessert that requires no frosting or glaze to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate68 g
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Cholesterol153 mg
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Fiber3 g
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Protein8 g
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Saturated Fat17 g
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Sodium389 mg
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Sugar44 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt) with cooking spray. (5 minutes)
02
Step
5 mins
In a medium bowl, whisk together the cocoa powder and hot coffee until the cocoa is fully dissolved. Stir in the warmed milk to thin and cool the mixture. Set aside. (5 minutes)
03
Step
3 mins
In a separate bowl, whisk together the flour, salt, and baking powder. Set aside. (3 minutes)
04
Step
10 mins
In a large bowl, cream together the sugar, butter, and cream cheese with an electric mixer until light and fluffy, about 5 minutes. Beat in the vanilla extract. Add the eggs and egg yolks, one at a time, mixing well after each addition. (10 minutes)
05
Step
8 mins
Gradually add half of the flour mixture to the creamed mixture, mixing until just incorporated. Stir in the cocoa-milk mixture, then mix in the remaining flour mixture until the batter is smooth and well blended. (5 minutes)
06
Step
2 mins
Pour the batter into the prepared Bundt pan, spreading evenly. (2 minutes)
07
Step
1 hrs 30 mins
Bake in the preheated oven for 70 to 90 minutes, or until a wooden skewer inserted into the center comes out clean. (70-90 minutes)
08
Step
20 mins
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)
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Norval Grady
Jul 1, 2025I had a little trouble getting the cake to release from the pan, even though I greased it well. Next time, I'll try using baking spray with flour.
Deshaun Torp
Jun 27, 2025This recipe is a keeper! Thank you for sharing.
Charles Oconner
Jun 26, 2025The coffee really enhances the chocolate flavor. I didn't think it would make such a difference!
Jessie Lemke
Jun 21, 2025I made this for a party and everyone raved about it!
Verner Huel
Jun 19, 2025My family devoured this cake in one day. I'll definitely be making it again soon!
Sarina Goldner
Jun 13, 2025I didn't have cream cheese on hand, so I used sour cream and it still turned out great.
Alysson Mayer
Jun 11, 2025This is the best pound cake I've ever made! So moist and chocolatey.
Kennith Gleichner
Jun 8, 2025Could I use a different type of flour? I only have bread flour.