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If you want a treat that really delivers on chocolate, this rich and ultra-moist pound cake is what I dream about. It's got loads of deep chocolate flavor, a little punch of tang from cream cheese, and a soft, tender bite. Every time I pull this one out for a party or birthday, everyone raves—and it still tastes just as good even after a few days sitting out.
The first holiday I shared this at, people snatched up every last crumb before dinner ended—and then begged for how to make it. Now, folks won't let me host without promising to bring it along.
Irresistible Ingredients
- Whole milk: Makes the crumb moist and creamy Use full-fat if you can
- Heavy cream: Adds shine and pourability to your glaze
- Cream cheese: Don’t use whipped—block style works best for that perfect soft, tangy bite
- Baking powder: Helps the cake rise up Just double-check it’s still fresh
- Salt: Use fine sea salt so everything mixes in evenly and your chocolate pops
- Unsalted butter: Go for high quality for top-notch flavor Leave it out so it’s soft when you start
- All purpose flour: Unbleached is what I grab for a perfect structure that’s still tender
- Premium cocoa powder: Dutch process gives the chocolate major depth
- Granulated sugar: Sweetens and helps the cake rise Go for pure cane if possible
- Large eggs: Let these warm up on the counter before baking
- Pure vanilla extract: Real vanilla brings cozy warmth Don’t skimp
- Semi sweet chocolate: Melt a bar instead of using chips—much smoother this way
- Semi sweet chocolate chips: Use these for the glaze Pick a good quality brand
- More unsalted butter (for glaze): Makes your glaze extra luscious
Easy Step-by-Step Directions
- Make the Glaze:
- For an extra shiny topping, get your heavy cream hot until just simmering Pour it all over chocolate chips and some butter Let it sit about five minutes, don’t stir yet Now, mix it all together so it turns silky and shiny Splash in vanilla if you want, then drizzle that glaze over the whole cake once it’s completely cool
- Bake and Cool:
- Pop the cake into the oven and bake for about seventy five to eighty five minutes You’ll know it’s done when it cracks a bit on top and a toothpick comes out clean Wait about fifteen minutes before removing from the pan Let it finish cooling on a rack
- Mix the Batter:
- Add the dry stuff in turns with the milk Start and finish with the flour Gently blend in that cooled melted chocolate Use a spatula so you don’t knock out all the air Scoop the batter into your prepared pan and tap it on the counter to get rid of bubbles
- Add the Eggs and Vanilla:
- Beat in your eggs one by one Scrape down the bowl as you go to keep everything smooth Then add in vanilla to boost the flavor
- Cream the Butter and Sugar:
- Beat your soft butter until it’s super creamy—about two minutes Slowly pour in sugar while mixing on medium high Keep going until it looks pale and fluffy, at least five to seven minutes Don’t rush this part
- Preparation:
- Start by preheating your oven to 325 Make sure everything’s at room temp Grease and flour your pan Sift your flour, cocoa, salt, and baking powder together
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Cream cheese totally changes the game here It's my not-so-secret trick for keeping things tender with a deep flavor I still see my grandma carefully letting butter and cream cheese soften together, always telling me that's the big secret for the perfect pound cake
How to Store
Keep extra cake wrapped tight in plastic or foil on your counter for up to four days It stays moist and tasty If you glazed it, give it time to firm up before covering Stash single pieces in the freezer by wrapping each one separately
Swap Ideas
No cream cheese? Mascarpone gives you a soft crumb but with less tang Dark chocolate will make the flavor more powerful if you’re feeling bold Out of whole milk? Two percent gets you by, but skip skim versions
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How to Serve It
I like to eat this cake warm with vanilla ice cream Best with a bit of whipped cream too Or top with some fresh berries and a dash of flaky sea salt if you wanna shake things up This one’s also made for brunch with your favorite coffee
Fun Backstory
This kind of cake started out in Europe but turned into a chocolatey classic in America, especially down South The addition of cream cheese came along later and makes the crumb crazy rich Now, pretty much everywhere, it shows up at parties when folks want to celebrate with chocolate
Recipe FAQs
- → Why use both cocoa powder and melted chocolate?
Mixing both gives a bold chocolate taste and makes the cake extra moist.
- → What does cream cheese add to the cake?
Cream cheese keeps the cake ultra soft and helps it stay fresh for longer.
- → Do I need to use a bundt or tube pan?
Yep, a 10-inch bundt or tube pan is the way to go. It makes sure your chocolate cake bakes up nice and even.
- → How can I tell when the cake is done?
Stick a toothpick in the middle. If it comes out clean and the top has some cracks, you’re good!
- → Can this cake be made ahead of time?
Definitely. You can make it days early and it’ll still taste great.
- → Is the chocolate glaze necessary?
Nope. The cake is yummy as is, but that glaze? It just makes it extra chocolaty if you want more.