Devour Our Decadent Chocolate Cream Pound Cake Recipe
Welcome to a chocolate lover’s dream – the chocolate cream pound cake recipe! As a chef, I’m always searching for the next best thing to add to my menu, and this recipe has certainly made it to the top of my list. Rich, moist, and decadent, this cake is everything a chocolate cake should be and more.
I remember the first time I tried making a chocolate cream pound cake, it seemed like a daunting task. But with practice and experimentation, I have finally come up with the perfect recipe that I can confidently share with all of you. Trust me when I say that once you try this cake, you won’t be able to resist making it over and over again.
Whether you’re celebrating a special occasion or just looking for a sweet treat to enjoy any day of the week, this recipe will not disappoint. So roll up your sleeves, gather your ingredients, preheat your oven, and get ready to indulge in the best chocolate pound cake you’ll ever taste.
Why You’ll Love This Recipe
Are you a chocolate lover? If so, prepare yourself for this heavenly recipe that will make your taste buds tingle with joy. This Chocolate Cream Pound Cake recipe will become one of your favorites in no time.
Firstly, it is incredibly easy to make, and the ingredients are readily available at your local grocery store. All you have to do is mix them in a bowl, and voila! You get the best Chocolate Cream Pound Cake that you have ever tasted.
Secondly, this pound cake recipe is versatile and perfect for any occasion. Whether you want to serve it with strawberries for an afternoon snack or decorate it with chocolate ganache for a party, it won’t disappoint. You can also add variations such as chocolate chips or nuts to make it even more exciting.
Thirdly, the combination of cream cheese and sour cream in this recipe makes this pound cake moist and delectable. It adds a smooth texture to the cake that melts in your mouth with every bite. The richness of the cocoa powder gives an intense dark chocolate taste that satisfies your sweet tooth craving.
Lastly, this Chocolate Cream Pound Cake can be stored for later. You can cut them into slices and freeze them for up to three months, making them perfect for those times when you need a quick dessert fix.
In conclusion, what’s not to love about a delicious and easy-to-make Chocolate Cream Pound Cake that’s versatile and perfect for any occasion? It’s moist and has just the right sweetness. Once you try this recipe, you’ll never go back to regular pound cake again!
Ingredient List
Before we dive into how to make this chocolate cream pound cake, let’s go through what ingredients you’ll need for this recipe.
Here’s what you need:
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened to room temperature
- 8 oz cream cheese, softened to room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
- 4 oz chocolate chips
Make sure all your ingredients are at room temperature before starting the recipe. This will ensure that everything combines smoothly and evenly.
For the best chocolate flavor in the cake, use high-quality cocoa powder. And for a little extra decadence, add some chocolate chips to your batter.
The Recipe How-To
Now, it’s time for the moment of truth, the how-to guide for making this delicious chocolate cream pound cake. As you might have guessed from the name, this recipe involves both pound cake and chocolate cream cheese. Here are the steps to create your own perfect version of this delightful dessert.
Ingredients
First things first, gather all of your ingredients before starting to bake. As a quick reminder, you will need the following:
- 1 and ½ cups unsalted butter at room temperature
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 4 ounces chocolate cream cheese
- 2 tablespoons dark cocoa powder
- 1/2 cup whole milk
- 4 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Preparation
Once you have gathered all of your ingredients, preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease a bundt pan with cooking spray and lightly dust with cocoa powder.
Making The Batter
Now, let’s start making the batter. First, cream together the butter, regular and chocolate cream cheese, and sugar in a large mixing bowl until fluffy. Add in the eggs, one at a time, making sure each is incorporated before moving onto the next.
Next, add in the vanilla extract and sour cream then beat until fully combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add in dry ingredients to wet mixture until just combined.
Finally, pour in whole milk slowly while beating mixture until fully incorporated.
Baking
Pour the batter into the prepared bundt pan and spread it out evenly. Bake for 60-70 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it onto a wire rack to cool completely.
Decorate
To take this chocolate cream pound cake to the next level, dress it up with your favorite frosting or toppings. Consider adding chocolate chips, ganache, or even a cream cheese filling for added indulgence.
Now that you have all the details on creating this delicious chocolate cream pound cake, grab your apron and get ready to bake!
Substitutions and Variations
Are you looking to switch things up and try something new with this chocolate cream pound cake recipe? No worries, there are plenty of ways to get creative with this classic dessert. Here are a few suggestions for substitutions and variations that will give your pound cake a unique and delicious twist.
– Flours: You can use different types of flour instead of all-purpose flour to add a distinctive taste to your cake. Try substituting cake flour or almond flour for all-purpose flour. Keep in mind that the texture and moisture level may change based on the type of flour you use.
– Chocolate Chips: If you want to add more chocolate goodness to your pound cake, consider mixing in some chocolate chips into the batter or sprinkling them on top before baking.
– Dark Cocoa Powder: For a richer, more intense chocolate flavor, you can substitute some of the cocoa powder for dark cocoa powder in the recipe.
– Cream Cheese Filling: Want to take the cream cheese factor up a notch? Create a cream cheese filling by mixing cream cheese with powdered sugar and vanilla extract then spread it in between two layers of pound cake for a layered dessert.
– Bundt Cake: Turn this chocolate cream pound cake recipe into an impressive bundt cake by greasing a bundt pan with cooking spray, pouring in the cake mix and following the instructions as per usual. You may need to adjust the baking time so be sure to keep an eye out after 45 minutes of baking time passes.
– Chocolate Ganache: Add another layer of decadence by drizzling your baked pound cake with homemade or store-bought chocolate ganache – it’s sure to satisfy even the sweetest sweet tooth!
No matter what variation or substitution you choose, remember that making changes to any recipe can impact its overall result. Be sure to note any ingredient or measurement changes and keep an eye on your treat while it bakes. Happy baking!
Serving and Pairing
When it comes to serving and pairing this chocolate cream pound cake recipe, I believe there are a few options that can take this score-winning treat to a whole new level. Whether you prefer to enjoy it as is, with a cup of coffee or tea, or dress it up into something fancy for a dinner party, the choice is yours.
For a simple yet effective serving option, I suggest slicing the cake into thick pieces and dusting them with a light sprinkling of cocoa powder or powdered sugar. This will not only add an aesthetic touch to your dessert table but also enhance the already perfect combination of flavors in this chocolate cream pound cake.
If you’re feeling adventurous and prefer something more intricate, try layering slices of pound cake with fresh berries or whipped cream. The combination of chocolate and fruit is always a winner, and this cake recipe pairs particularly well with strawberries, raspberries, or blueberries.
For those who want to add an indulgent twist to their dessert table, try pairing this chocolate cream pound cake with a rich and velvety chocolate ganache. All you need is some heavy cream and dark chocolate chips. I recommend warming the cream on the stove and adding in the chocolate chips until melted together into silky deliciousness. Spoon the ganache over sliced pound cake, give it some time to harden slightly (if you can wait!), then dig in.
If you’re hosting a dinner party and want to offer an impressive dessert option that will have your guests talking for days after your event – try making individual mini cakes! Grab your bundt pan and spoon the batter into greased muffin tins until they are about 2/3 full. Bake according to the original recipe but keep checking on them periodically after 25 minutes has passed until they are baked through properly. Once they have cooled off, you can top them with some cream cheese filling layered between two mini cakes for an extra hit of sweetness.
Regardless of the route you choose, I guarantee this recipe will win hearts and make a lasting impression on your guests.
Make-Ahead, Storing and Reheating
A chocolate cream pound cake recipe is perfect for preparing in advance because it can be stored easily. To make ahead, allow the cake to cool completely, wrap tightly with plastic wrap, and store in an airtight container at room temperature for up to three days. This cake actually gets moister and more flavorful after a day or two.
If you prefer to make it ahead and store longer (which is not recommended for this recipe), you can refrigerate it up to five days or freeze it for up to 3 months. When storing in the freezer, wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. Thaw the cake in the refrigerator overnight before serving.
When reheating the cake, do so gently in a 300-degree Fahrenheit oven for about 10-15 minutes or until warm throughout. Another option is to slice and quickly heat individual pieces in the microwave on low power for 10-20 seconds.
Remember that reheating will dry out this already moist chocolate cream pound cake faster, so only reheat as much as needed each time. Avoid storing it together with other food items that have strong odors since this cake can absorb them easily.
Enjoy your decadent chocolate cream pound cake at any time – freshly baked or reheated – it makes an excellent dessert or snack option.
Tips for Perfect Results
Here are some tips to ensure perfect results when making this delicious chocolate cream pound cake:
1. Measure ingredients accurately: When baking, precise measurements are essential to ensure optimal texture and flavor. Use measuring cups and spoons instead of eyeballing.
2. Use room temperature ingredients: Bring the eggs, cream cheese, and butter to room temperature before starting the recipe. This will make the ingredients blend more easily, producing a smoother batter.
3. Don’t overmix the batter: Overmixing can cause your cake to become dense and tough. Once you’ve added the flour, mix until just blended — no more than 30 seconds on low speed — then stop.
4. Add sour cream for moisture: The addition of sour cream to the recipe helps create a moist cake that stays fresh longer. Plus, it gives a tangy kick that complements the sweetness of the chocolate cream pound cake perfectly.
5. Use high-quality ingredients: Invest in good quality cocoa powder, butter, vanilla extract and sugar for a richer, tastier cake.
6. Adjust oven temperature as needed: Some ovens may run hotter or colder than others, which can affect your baking time and result in an unevenly cooked cake. Always preheat your oven to 325 degrees Fahrenheit as indicated in the recipe, but also use an oven thermometer to be sure of the accuracy of your oven’s temperature gauge.
7. Be patient while baking: It’s tempting to keep opening the oven door to check if your cake is done but don’t do it! Doing so will let hot air out of the oven and prolong your cooking time by causing the cake to sink or crack on top.
8. Let it cool before serving – After removing from the oven let the cake cool in its pan for about 10 minutes before transferring onto a wire rack for complete cooling as this ensures that you get even slices without any crumbles falling apart.
Follow these tips and you’ll have a perfect chocolate cream pound cake every time!
Bottom Line
This chocolate cream pound cake recipe has proven to be a delightful dessert for all occasions. Whether you’re hosting a dinner party or just looking for an indulgent treat, this cake is sure to satisfy your cravings.
Not only does it have a rich chocolate flavor, but the addition of cream cheese makes it even more indulgent and moist. The combination of cocoa powder and sour cream creates a unique flavor profile that will have you reaching for another slice.
With clear instructions and a simple ingredient list, this recipe is perfect for bakers of all skill levels. Don’t be afraid to try different variations and substitutions to make this recipe your own.
Serving suggestions and pairing ideas make it easy to create the perfect dessert experience, whether you choose to share it with others or keep it all to yourself! Make-ahead tips and storage suggestions ensure that you can enjoy this cake at any time without sacrificing the moisture and texture.
Overall, this cake is the perfect way to indulge in your sweet tooth while enjoying a classic British dessert. Give it a try and taste the difference for yourself!
Chocolate Cream Pound Cake Recipe
Ingredients
- 1 cup whipping cream
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon salt
Instructions
- Preheat oven to 175 C (350 F).
- Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
- Whip the cream until stiff; beat in eggs and vanilla.
- Sift together the remaining ingredients and add to the cream mixture.
- Stir to combine (the batter is quite stiff and sticky).
- Spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.
- Cool the cake in the pan for 10 minutes before turning out on rack.
- The cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.