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Chocolate Cream Cheese Pound Cake

This decadent Chocolate Cream Cheese Pound Cake is a rich, moist dessert with a delightful balance of chocolate and cream cheese flavors. Perfect for special occasions, family gatherings, or a cozy afternoon treat, this cake combines the smoothness of cream cheese with the richness of chocolate, resulting in a tender, melt-in-your-mouth dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Course Dessert
Servings 8 Peoples

Equipment :

  • 9x5-inch loaf pan (non-stick or lined with parchment paper)
  • Electric mixer or hand whisk
  • Mixing bowls
  • Sifter
  • Measuring cups and spoons
  • Cooling rack
  • Toothpick or skewer (for checking doneness)

Ingredients :
  

  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 1 ½ cups granulated sugar
  • 3 large eggs room temperature
  • 2 cups all-purpose flour sifted
  • ¼ cup unsweetened cocoa powder sifted
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • ½ cup sour cream or buttermilk
  • ¼ cup semi-sweet chocolate chips optional for extra texture

Instructions :
 

  • Preheat the Oven: Set your oven to 325°F (163°C) and grease and line your 9x5-inch loaf pan with butter and parchment paper.
  • Cream Butter and Cream Cheese: Using an electric mixer, beat the softened butter and cream cheese together until smooth and fluffy. Add the sugar and beat until the mixture is light and airy.
  • Add Eggs: Add eggs, one at a time, mixing well after each addition.
  • Mix Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, and baking soda.
  • Combine Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with sour cream (or buttermilk). Begin and end with dry ingredients. Mix until just combined.
  • Add Vanilla and Optional Chocolate Chips: Stir in the vanilla extract and chocolate chips if using.
  • Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.