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If you're into chocolate, this one nails it It's rich, crazy chocolatey, super moist, and has a nice little tang from the cream cheese Every time I pull this out for a birthday or when my family comes together, everyone goes wild It's still soft and perfect on the counter, even a few days later
The first time I brought this out for a festive dinner, guests devoured it before we even sat down to eat Now, it’s always requested and I can’t throw a party without baking it
Decadent Ingredients
- Semi sweet chocolate chips: Just grab high quality for the topping
- Whole milk: Keeps every bite rich and soft Full fat is where it's at
- Heavy cream: Gives your glaze a smooth, shiny finish
- Semi sweet chocolate: Melt it and let it cool for deep flavor Go for bars instead of chips if you can
- Unsalted butter: Let it sit out until soft before using for the richest taste Possible to use better brands for even more flavor
- All purpose flour: Makes a strong but tender crumb Try to find unbleached
- Baking powder: Gives a little lift Remember to check that it's not old
- Cream cheese: Makes it creamy and tangy Use full-block style not the whipped one
- Pure vanilla extract: Adds a cozy note Real stuff tastes better
- Granulated sugar: Adds that all-important sweetness Cane sugar is best if you have it
- Additional unsalted butter (for glaze): Just a bit more makes the glaze extra rich
- Salt: Fine sea salt blends in smooth and boosts the chocolate flavor
- Premium cocoa powder: Go for Dutch process for a deep color and taste
- Large eggs: Let them warm up before mixing so everything comes together nicely
Easy Steps to Follow
- Glaze Time:
- Warm heavy cream until it just starts to bubble Pour this over chocolate chips and butter Let it chill for five minutes Give it a good stir 'til every bit is melted and glossy Add vanilla then pour on your cooled cake letting it run down the sides
- Baking and Cooling:
- Pop your cake in the oven for seventy five to eighty five minutes Wait for a nice crack to form up top which means it’s ready Test with a toothpick—it should come out clean Let the cake sit in the pan about fifteen minutes Then flip onto a rack to finish cooling
- Batter Strategy:
- Switch between pouring in dry mix and milk starting and ending with dry stuff Fold in the melted chocolate using a spatula Try not to overmix Scrape everything into the pan and tap out air bubbles
- Add Eggs and Vanilla:
- Crack in eggs one at a time Mix after each so it's smooth Don't forget to scrape your bowl Add vanilla and give it a quick stir Too easy
- Cream Butter and Sugar:
- Beat the butter by itself for a couple of minutes to get it creamy Slowly spoon in the sugar and keep mixing until it looks pale and fluffy This can take six minutes so hang in there
- Get Ready:
- Preheat the oven to 325 F Let all your ingredients hit room temp Butter and flour your pan Sift flour cocoa powder baking powder and salt in a bowl to mix
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Cream cheese is the trick to making this cake super soft and flavorful My grandma always said softening butter and cream cheese together was the secret I totally believe her—don’t skip that step
Keep It Fresh
Seal leftover pieces tight in plastic or foil and let them sit on your counter up to four days The texture stays great For glazed cake, let the top set hold before wrapping Want to freeze it? Cut, wrap each piece, and stash 'em in the freezer
Swap Options
No cream cheese? Mascarpone works and still gives you softness, though not the same tang If you want more chocolate punch, swap in high end dark chocolate instead of semi sweet Whole milk's best but two percent works in a pinch Skip skim, though
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Serving Tips
I like it warmed up with vanilla ice cream or just a bit of whipped cream Fresh berries or even a pinch of flaky salt jazz it up For brunch, it’s great with some strong coffee
Rich Baking Backstory
Pound cake got its start in Europe, but the chocolate-and-cream cheese mashup took off in the Southern US Adding cream cheese makes every bite richer and more tender Chocolate pound cake is now a go-to for all sorts of celebrations
Frequently Asked Questions
- → How come you use both cocoa powder and melted chocolate?
Mixing the two pulls out big chocolate flavor and makes the cake extra soft.
- → How does cream cheese change the cake?
Cream cheese gives the cake a creamy, soft bite and keeps it fresh longer.
- → Do I have to use a bundt or tube pan?
Yep, going with a 10-inch tube or bundt pan is best so the thick batter bakes just right.
- → How do I know the cake’s ready?
Poke the center with a toothpick—if it comes out clean and there’s a crack at the top, you’re good.
- → Can I prep this cake early?
For sure! It’ll stay super soft for days, which is perfect if you like getting ahead.
- → Is it okay to skip the chocolate glaze?
Topping’s up to you. The cake tastes awesome even without glaze, but it gets extra chocolatey if you add it.