The Perfect Chocolate Cream Cheese Pound Cake Recipe for You

Crafting a decadent chocolate cream cheese pound cake brings pure delight to passionate bakers seeking an irresistible dessert.

Silky cream cheese creates incredible moisture throughout each dense slice.

Rich cocoa notes weave through delicate crumb textures that melt softly on your tongue.

Unexpected depth emerges from this classic recipe’s simple ingredients.

Professional bakers understand how strategic mixing techniques guarantee extraordinary results.

Subtle hints of vanilla complement the deep chocolate undertones perfectly.

Slice into this luxurious cake and savor every indulgent moment.

FAQs

• What makes the texture of this pound cake unique?

The cream cheese and melted chocolate create an incredibly soft, tender crumb that’s both rich and light, giving the cake a moist and velvety texture different from traditional pound cakes.

• Can I use regular coffee instead of instant coffee powder?

No, instant coffee powder is recommended because it dissolves completely and provides a concentrated flavor without adding extra liquid to the batter, which could affect the cake’s texture.

• Why do I need to sift the dry ingredients three times?

Triple sifting ensures even distribution of leavening agents like baking powder, breaks up any cocoa powder or flour clumps, and helps create a smoother, more consistent cake batter with better rise and texture.

• How do chocolate callets differ from regular chocolate chips?

Chocolate callets are flat, disc-shaped chocolate pieces that melt more evenly and smoothly compared to traditional chocolate chips, providing a more uniform chocolate distribution in the cake.

Chocolate Pound Cake With Cream Cheese Swirl

• Quick Preparation: Minimal steps and straightforward mixing method make this recipe approachable for home bakers of all skill levels, requiring only standard kitchen equipment.
• Versatile Crowd-Pleaser: Rich chocolate flavor and creamy texture appeal to both adults and children, making it ideal for family gatherings, afternoon tea, or casual weekend treats.
• Convenient Storage Solution: The cake maintains exceptional moisture and taste for several days at room temperature and can be frozen for up to two months, offering convenient make-ahead potential for spontaneous dessert cravings.

Chocolate Cream Cheese Pound Cake What Goes In

• Chocolate Callets (Dark): A rich, high-quality chocolate that provides deep flavor and melts smoothly. Choose chocolate with at least 60% cocoa content for best results.
• Cake Flour: A soft, low-protein flour that ensures a tender cake texture. Use fresh, sifted flour for the best results.
• Cocoa Powder: Intensifies chocolate flavor and adds depth to the cake. Dutch-processed cocoa works best for a rich color.
• Cream Cheese: Adds moisture and richness to the pound cake. Choose full-fat cream cheese for maximum flavor and texture.
• Butter: Provides richness and helps create a tender crumb. Use unsalted butter for better flavor control.
• Brown Demerara Sugar: Adds moisture and a subtle caramel-like depth to the cake. Its larger crystals contribute to a unique texture.

• Baking Powder: Helps the cake rise and creates a light texture.
• Sea Salt: Balances and enhances the chocolate flavor.
• Instant Coffee Powder: Deepens the chocolate taste without adding coffee flavor.
• Eggs: Provide structure and help bind the cake together. Use room temperature eggs for better incorporation.
• Vanilla Extract: Adds complexity and rounds out the chocolate flavor. Use pure vanilla extract for the best taste.

Chocolate Cream Cheese Pound Cake Baking Made Easy

Step 1: Warm Up the Oven

Fire up your oven to a cozy 325°F.

Grab your loaf pan and give it a snug parchment paper lining.

Step 2: Melt Chocolate Goodness

• Chocolate callets

Zap the chocolate in the microwave, stirring every 20 seconds until it transforms into a silky smooth pool.

Let it chill to room temperature.

Step 3: Soften Cream Cheese Magic

Warm the cream cheese in the microwave for a quick 10 seconds until it becomes spreadable.

Allow it to cool down naturally.

Step 4: Sift Dry Ingredient Symphony

• Cake flour
• Sea salt
• Baking powder
• Cocoa powder
• Instant coffee powder

Sift these ingredients three times, creating a light and airy powder blend.

Set aside your magical dry mixture.

Step 5: Whip Butter and Sugar

Grab your stand mixer and beat butter with brown demerara sugar until the mixture looks fluffy and dreamy.

Step 6: Blend Creamy Delights

Fold in the cooled cream cheese, mixing gently until just combined.

Pour in the melted chocolate and blend until perfectly incorporated.

Step 7: Egg and Vanilla Dance

Add eggs one by one, mixing thoroughly after each addition.

Splash in vanilla extract for an extra flavor punch.

Step 8: Marry Dry and Wet Ingredients

Slowly introduce the dry ingredient mixture to the wet ingredients.

Mix on low speed, being careful not to overmix.

Step 9: Sprinkle Chocolate Chunks

Gently fold in additional chocolate callets by hand, ensuring even distribution throughout the batter.

Step 10: Bake to Perfection

Pour the batter into the prepared pan.

Smooth the top and tap the pan to release air bubbles.

Bake for 40-50 minutes until a skewer comes out clean and the cake has a rich brown color.

Step 11: Cool and Preserve

Let the cake rest in the pan for 5 minutes.

Transfer to a cooling rack and allow it to cool completely.

Store in an airtight container at room temperature for 2-3 days.

For longer storage, wrap and freeze up to 2 months.

Pound Cake Tips for Tender Chocolate Cream Cheese Swirls

• Use medium heat and stir frequently to prevent burning, ensuring smooth and perfectly melted chocolate every time.
• Microwave cream cheese in short bursts, checking consistency to avoid overheating and maintaining the right texture for mixing.
• Triple-sift dry ingredients to eliminate lumps, distribute leavening agents evenly, and create a lighter, more uniform cake texture.
• Mix batter gently and minimize stirring after adding dry ingredients to keep the cake tender and prevent developing tough gluten.
• Experiment with different chocolate percentages or types to adjust the cake's richness and depth of chocolate flavor according to personal preference.

Reheat Chocolate Cream Cheese Pound Cake

• Store the cake in an airtight container for up to 3 days, keeping it fresh and moist at a consistent temperature.
• Keep the cake covered at room temperature for 2-3 days, ensuring it remains soft and delectable.
• Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months for long-term preservation.
• Remove from freezer and let the cake gradually return to room temperature before serving, maintaining its original texture and flavor.

Warm Drinks for Chocolate Cream Cheese Pound Cake

• Pair with Rich, Velvety Red Wines: Select full-bodied red wines like Cabernet Sauvignon or Port that complement the cake's deep chocolate intensity, enhancing its luxurious flavor profile and creating a decadent tasting experience.
• Create Coffee Companion Moments: Brew a strong espresso or dark roast coffee to match the cake's robust chocolate notes, letting the bitter coffee undertones beautifully balance the cake's sweet richness and amplify its complex flavors.
• Design Creamy Beverage Matches: Serve alongside cold milk, vanilla milkshake, or Irish cream liqueur to soften the cake's dense texture and provide a smooth, cooling contrast that elevates the dessert's indulgent character.
• Garnish with Complementary Sides: Top with fresh raspberries, whipped mascarpone, or vanilla bean ice cream to introduce bright, creamy elements that cut through the cake's intense chocolate depth and add textural complexity.

Chocolate Cream Cheese Pound Cake Edits

• Gluten-Free Chocolate Cream Cheese Pound Cake: Replace cake flour with a blend of almond flour and gluten-free all-purpose flour mix to maintain texture while catering to gluten-sensitive individuals.
• Low-Sugar Chocolate Version: Substitute brown demerara sugar with monk fruit sweetener or stevia to reduce overall sugar content, perfect for diabetic-friendly diets.
• Dairy-Free Alternative: Use coconut cream cheese and plant-based butter substitute to create a vegan-friendly version that maintains the rich chocolate flavor profile.
• Nut-Infused Chocolate Cake: Incorporate finely chopped almonds or hazelnuts into the batter for added crunch and nutty undertones, enhancing the cake's complexity.

Tender Chocolate Cream Cheese Pound Cake Recipe

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4.9 from 23 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Chocolate lovers rejoice! “Tender Chocolate Cream Cheese Pound Cake” delivers rich, velvety indulgence with classic Southern charm. Moist crumb and deep cocoa notes promise pure dessert bliss for passionate bakers seeking comfort in each delectable slice.

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Ingredients

Scale 1x2x3x

Main Chocolate Ingredients:

• 90 grams (3.17 ounces) semi-sweet couverture chocolate callets (melted)
• 50 grams (1.76 ounces) semi-sweet couverture chocolate callets (chopped)
• 2 teaspoons Dutch-processed cocoa powder

Primary Ingredients:

• 180 grams (6.35 ounces) unsalted butter (room temperature)
• 140 grams (4.94 ounces) cream cheese (softened)
• 3 large eggs (room temperature)
• 160 grams (5.64 ounces) brown demerara sugar
• 160 grams (5.64 ounces) cake flour

Additional Dry Ingredients:

• 1/2 teaspoon sea salt
• 1/2 teaspoon baking powder
• 2 teaspoons instant coffee powder
• 1/4 teaspoon vanilla extract

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Instructions

1. Prepare the workspace by positioning the oven rack in the center and heating to 325°F (165°C). Carefully line a loaf pan with parchment paper, ensuring complete coverage.
2. Gently melt chocolate callets using short microwave intervals, stirring between each to prevent scorching. Allow the chocolate to cool to ambient temperature while maintaining its glossy texture.
3. Soften cream cheese using brief microwave pulses until spreadable, then set aside to reach room temperature.
4. Create a uniform dry mixture by sifting cake flour, cocoa powder, sea salt, baking powder, and instant coffee powder multiple times to eliminate potential lumps and ensure even distribution.
5. Using a stand mixer, cream butter and brown demerara sugar until the mixture transforms into a light, airy consistency with a pale golden color.
6. Incorporate softened cream cheese into the butter-sugar blend, mixing at low speed until just combined. Introduce melted chocolate and blend until the batter becomes smooth and uniform.
7. Add eggs individually, thoroughly mixing after each addition to maintain a silky, homogeneous texture. Incorporate vanilla extract to enhance the flavor profile.
8. Gradually fold dry ingredients into the wet mixture, using minimal strokes to prevent gluten development. Stop mixing the moment ingredients are barely combined.
9. Gently hand-fold remaining chocolate callets throughout the batter, ensuring even distribution without deflating the mixture.
10. Transfer batter to the prepared pan, smoothing the surface with a spatula. Eliminate air pockets by gently tapping the pan against the counter.
11. Bake for 40-50 minutes, monitoring for a deep brown color and a skewer that emerges clean when inserted into the center. The cake should exhibit a slight springback when lightly pressed.
12. Allow the cake to rest in the pan for five minutes, then carefully transfer to a cooling rack. Once completely cooled, store in an airtight container at room temperature for optimal texture and flavor preservation.

Notes

• Select chocolate callets with high cocoa butter content for smoother melting and richer flavor profile.
• Ensure all ingredients are at room temperature to create uniform, silky batter consistency.
• Avoid overmixing when adding dry ingredients to prevent developing tough, dense cake texture.
• Use a digital kitchen scale for precise ingredient measurements, especially for flour and chocolate.
• Dust chocolate callets with small amount of flour before folding to prevent sinking during baking.
• Consider reducing sugar by 2-3 tablespoons for less sweet version without compromising cake’s moisture.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 380
• Sugar: 22g
• Sodium: 150mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg