chocolate cream cheese pound cake
Discover Gordon Ramsay's tips for the perfect chocolate cream cheese pound cake. Learn how to bake this rich, moist dessert with simple steps and expert advice!
Ingredients
Wet Ingredients:
- 1 cup 225g unsalted butter, softened
- 8 oz 225g cream cheese, softened
- 1 ¾ cups 350g granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
Dry Ingredients:
- 2 ¼ cups 280g all-purpose flour
- ⅓ cup 40g high-quality unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
Preheat Oven:
- Set to 325°F (160°C). Grease and flour a 10-inch bundt pan or loaf pan.
Cream Butter and Cream Cheese:
- In a large bowl, beat softened butter and cream cheese until smooth and creamy (2-3 minutes).
Add Sugar and Eggs:
- Gradually add sugar and beat until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Dry Ingredients:
- In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
Bake:
- Pour the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with chocolate ganache before serving.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Protein | 6g |
| Carbohydrates | 45g |
| Sugars | 30g |
| Fiber | 2g |
| Sodium | 200mg |