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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Soften cream cheese using brief microwave pulses until spreadable, then set aside to reach room temperature.
- 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.
- Using a stand mixer, cream butter and brown demerara sugar until the mixture transforms into a light, airy consistency with a pale golden color.
- 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.
- Add eggs individually, thoroughly mixing after each addition to maintain a silky, homogeneous texture. Incorporate vanilla extract to enhance the flavor profile.
- Gradually fold dry ingredients into the wet mixture, using minimal strokes to prevent gluten development. Stop mixing the moment ingredients are barely combined.
- Gently hand-fold remaining chocolate callets throughout the batter, ensuring even distribution without deflating the mixture.
- Transfer batter to the prepared pan, smoothing the surface with a spatula. Eliminate air pockets by gently tapping the pan against the counter.
- 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.
- 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