Best Chocolate Cream Cheese Pound Cake Food

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.

HORTENSIA'S BEST-EVER CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
• Sift together the flour, cocoa, baking powder, baking soda, and salt.
• Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
• Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
• Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
• Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
• To finish, dust the cake with cocoa or confectioners' sugar.

CHOCOLATE CREAM POUND CAKE

Steps:

• Preheat oven to 175 C (350 F).
• Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
• Whip the cream until stiff; beat in eggs and vanilla.
• Sift together the remaining ingredients and add to the cream mixture.
• Stir to combine (the batter is quite stiff and sticky).
• Spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.
• Cool the cake in the pan for 10 minutes before turning out on rack.
• The cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.