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.
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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