Chocolate Cream Cheese Pound Cake
Ingredients
For the Cake:
1 1/2 cups (340g) unsalted butter, softened
1 (8 oz / 226g) package cream cheese, softened
2 1/2 cups (500g) granulated sugar
6 large eggs
2 tsp vanilla extract
3 cups (360g) all-purpose flour
1/2 tsp salt
1/2 cup (45g) unsweetened cocoa powder
2 tbsp milk (if batter is too thick)
For the Ganache:
1 cup (170g) semi-sweet chocolate chips or chopped chocolate
1/2 cup (120ml) heavy cream
Optional: chocolate shavings for topping
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Instructions
1. Preheat & Prep:
Preheat oven to 325°F (163°C).
Grease and flour a loaf pan.
2. Cream Base:
Beat butter and cream cheese until smooth.
Add sugar gradually and beat until light and fluffy.
Add eggs one at a time, beating well after each.
Stir in vanilla.
3. Add Dry Ingredients:
Sift together flour and salt. Gradually mix into wet batter.
4. Split Batter:
Divide batter in half.
Mix cocoa powder into one half to make the chocolate batter.
5. Layer & Swirl:
Spoon batters alternately into the pan, starting and ending with chocolate.
Use a skewer to gently swirl if desired.
6. Bake:
Bake 70–80 minutes, or until a toothpick comes out clean.
Cool in pan 15 minutes, then turn onto wire rack.
7. Make Ganache:
Heat cream until simmering, pour over chocolate, let sit 1 min, stir smooth.
Pour over cooled cake and top with chocolate shavings.