Introduction
This Chocolate Cream Cheese Pound Cakeis a luxurious twist on the classic, inspired by Gordon Ramsay’s precision and love for bold flavors. The addition of cream cheeseensures an ultra-moist, tender crumb, while high-quality cocoa delivers deep, fudgy richness. Perfect for afternoon tea, dessert, or a show-stopping centerpiece, this cake balances sweetness with sophistication.
Why You’ll Love It:
- Silky texture from cream cheese and butter
- Intense chocolate flavor without being overly sweet
- Versatile—serves well plain, glazed, or with toppings
- Stays fresh for days (if it lasts that long!)
Culinary Techniques & Science
Understanding the why behind the steps ensures success:
- Creaming Method (beating butter + sugar) incorporates air for a light, even crumb.
- Room-temperature ingredientsemulsify better, preventing a dense or lumpy batter.
- Cream Cheese adds fat and moisture, enhancing tenderness and shelf life.
- Dutch-process Cocoa (alkalized) gives a smoother, darker chocolate flavor compared to natural cocoa.
Ingredient List & Substitutions
Dry Ingredients:
- 2 cups (250g) all-purpose flour (sub: 1:1 gluten-free flour blend)
- ¾ cup (75g) Dutch-process cocoa powder (sub: natural cocoa + ½ tsp baking soda)
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 cup (226g) unsalted butter, room temp
- 8 oz (225g) cream cheese, room temp
- 2 cups (400g) granulated sugar
- 4 large eggs, room temp
- 2 tsp vanilla extract
- ½ cup (120ml) buttermilk (sub: milk + ½ tbsp lemon juice)
Optional Add-Ins:
- 1 cup chocolate chips (fold into batter)
- Espresso powder (1 tsp) to intensify chocolate flavor
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Step-by-Step Instructions
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
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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!