Chocolate Cream Cheese Pound Cake

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

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.