Best Chocolate Cream Cheese Pound Cake Recipes

BEST CHOCOLATE-CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.
• Stir flour, salt, and baking powder together in a bowl.
• Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
• Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
• In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
• Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• 1. A stand mixer works best for this recipe for me. Cream together the butter and cream cheese on high until almost white. Gradually add sugar. Gradually add the cocoa. Add the dash of cinnamon. Never stop the mixer if possible. Add the eggs one at a time incorporating each completely before adding the next. Add the vanilla. Add the salt.
• 2. Gradually add the flour one cup at a time incorporating each completely. Turn the mixer on high and mix for at least another minute.
• 3. Pour the cake batter into a well greased and floured tube pan. May use powdered sugar instead of flour if you like. This will add to the crispness of the sides. Place cake in a cold oven and bake at 315 degrees for approximately 2 hours. I usually check the readiness with a knife at 1 hour 45 minutes. Allow to stand in the pan about 20 minutes before turning out. Then allow another 20 minutes before cutting to serve.
• 4. Can place on a beautiful cake plate and surround with frosted grapes or chocolate dipped strawberries. This cake is wonderful alone or served with ice cream or fruit or both! Whipped cream is nice too!

CHOCOLATE BLACKBERRY SWIRL CREAM CHEESE POUND CAKE

Steps:

• 1. Make the Coulis 1st so it will have time to cool. CHOCOLATE BLACKBERRY COULIS: Combine ingredients in a medium size sauce pan over a medium heat; bring to a boil. Once berries are hot an blump, mash them with back of spoon, or use a stick blender to mash them. Stain juice of the berries into a bowl. Rinse pan to remove any seed and return juice to pan. Bring back to a boil; reduce heat and simer for about 20 to 25 minutes until reduced to about 1/2. This will make about 2/3 cup. Remove from heat and add chocolate bar; stir until chocolate is melted. Set aside to cool.
• 2. Preheat oven to 350 degrees. Grease angel food tube cake pan and line with wax paper. NOTE: I've been baking cream cheese pound cakes for many years and they've always been a favorite, however, for the last 2 to 3 years as I've made my cream cheese pound cake, I found that I was not happy with the texture of the cakes. The only thing that had changed was the pan I was baking the cakes in. I had purchased one of those really nice heavy duty bundt pans. That is the only thing I had changed. Today I decided to use my old trustworthy angel food pan and to my delight my cake is back to the way I love them. Amazing how a little change makes a difference!
• 3. POUND CAKE: Beat butter with a heavy duty electic mixer on a medium speed until creamy; gradually add sugar and continue beating until fluffy.
• 4. Add cream cheese and continue beating until creamy, scraping down bowl as needed.
• 5. Add eggs one at a time; beating each egg just until blended before adding next egg.
• 6. Reduce speed to low on mixer and gradually add flour, scraping down sides of bowl as needed.
• 7. Stir in almond and vanilla extract.
• 8. Spoon about 1/3 of batter into prepared pan. Place dollops of the Blackberry Coulis on to batter, using about 1/2 of the sauce. With the handle of a "round" wooden spoon swirl the coulis into the batter. Repeat this with a 2nd layer of batter and coulis. Top with remaining 1/3 of batter.
• 9. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until wooden pick or cake tester when inserted into center of cake comes out clean. NOTE: Normally I bake a plain cream cheese cake for 1 hour and 15 minutes. With the coulis it took about 1 hour and 30 minutes.
• 10. Remove from oven and cool in pan on rack for about 20 minutes. Remove cake from pan and place top side up on cake plate. I love the crunchy top!

CHOCOLATE CHIP CREAM CHEESE POUND CAKE

Steps:

• Soften and mix 1 pkg of cream cheese and 3 sticks of margarine; stir in sugar. Add eggs and vanilla flavoring; blend until smooth. Stir in cake flour. Blend mixture until doughy texture. Fold in Chocolate chips. Pour in Bundt pan and bake for 1 1/2 hours at 300 degrees.
• Soften and mix leftover cream cheese a butter. Mix in powered sugar until icing consistency then add pecans. Spoon icing in the middle of cooled bundt cake.

CHOCOLATE ORANGE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325. Grease and flour 12 cup Bundt or tube cake pan.
• Place all ingredients in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly.
• Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed.
• Pour into pans and bake for 60-65 minutes, or until tests done.
• Cool in pan for about 25 minutes, then remove from pan and cool completely before drizzling with a glaze made from powdered sugar and orange juice.

CREAM CHEESE CHOCOLATE CHIP POUND CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 325 degrees F. Butter and lightly flour a medium sized bundt pan. Mix together the flour, cinnamon, salt, and baking powder. In a separate bowl, cream together the butter and cream cheese with an electric hand mixer. Add the sugar and mix for about 3 minutes until light. Add the vanilla extract and then the eggs one at a time mixing between each. Add the flour mixture and continue to mix on low just until combined. Gently fold in the chocolate chips with a wooden spoon. Pour the mixture into your prepared pan and bake for 50 to 60 minutes or until a cake tester comes out clean. Cool before cutting.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• 1. Place the cake mix, cream cheese, water, oil, sugar, eggs, and vanilla in a large bowl. Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat 2 minutes more.
• 2. Pour batter into greased and floured 10 inch tube pan. Bake at 325 degrees for 58 to 62 minutes or until cake springs back when lightly pressed with your finger. Remove pan from oven and place it on a wire rack for 20 minutes. Invert cake onto a rack and invert it onto another rack so that it is the large side up. Allow to cool for 20 more minutes.