A luxurious, velvety pound cake that masterfully combines intense chocolate flavor with creamy tang and unbeatable moisture.
Why This Works
- Cream cheese enhances structure and moisture without drying the cake.
- Alternating dry ingredients and sour cream builds a stable emulsion.
- Proper creaming of butter and cream cheese traps air for natural rise.
- Slow, even baking ensures crack-free perfection
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Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups (240 g) |
| Unsweetened Dutch-process cocoa powder | ½ cup (45 g) |
| Baking powder | 1½ tsp |
| Baking soda | ¼ tsp |
| Salt | ½ tsp |
| Unsalted butter, softened | ½ cup (115 g) |
| Full-fat cream cheese, softened | 8 oz (226 g) |
| Granulated sugar | 2 cups (400 g) |
| Eggs | 4 large, room temperature |
| Vanilla extract | 1 tsp |
| Sour cream (or buttermilk) | 1 cup (240 g) |
| Semi-sweet chocolate chips (optional) | 1 cup (175 g) |
| Melted dark chocolate for drizzle (optional) | ½ cup (120 ml) |
Instructions
1. Prep
- Preheat oven to 350 °F (175 °C).
- Grease and flour a 10‑cup Bundt pan or two loaf pans thoroughly.
2. Mix Dry Ingredients
- Whisk together flour, cocoa, baking powder, soda, and salt. Set aside
3. Cream Butter & Cheese
- In a stand mixer, beat butter and cream cheese on medium-high until completely smooth (~2 minutes). Scrape the bowl to ensure no lumps
4. Add Sugar
- Gradually continue beating while adding sugar until light and airy (~2–3 minutes), similar to coffee ice cream
5. Incorporate Eggs and Vanilla
- Add eggs one at a time, mixing fully after each. Scrape the bowl after the third egg to keep the emulsion intact. Stir in vanilla
6. Alternate Dry Mix & Sour Cream
- On low speed, add â…“ of the dry ingredients, then half the sour cream. Repeat, finishing with dry ingredients. Scrape the bowl between additions and mix just until combined
7. Fold in Chocolate Chips
- Gently fold in chocolate chips, if using, being mindful not to over-mix
8. Bake
- Pour batter into prepared pan(s) and level the top. Bake for 55–65 minutes, or until a toothpick comes out with moist crumbs—don’t over-bake
9. Cool & Drizzle
- Cool in the pan for 10–15 minutes, then transfer to a rack and cool completely. Optionally drizzle with melted dark chocolate
Expert Tips
- Use full-fat cream cheese—low-fat versions ruin texture .
- Don’t rush creaming—it determines the cake’s rise
- Avoid over-mixing once flour is added—over-develops gluten .
- Bake through—if the toothpick is clean, bake 3 more minutes
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Variations
- Add 1 tsp espresso powder to intensify chocolate flavor.
- Lightly swirl in ½ cup raspberry jam for a fruity twist.
- Substitute Greek yogurt for sour cream (slightly tangier, less rich).
- Replace chips with chopped nuts for a crunchy texture.
Storage
- Room temp: Wrapped, stays moist up to 5 days.
- Frozen: Slice, wrap individually, and freeze up to 2 months.
- Reheat: Warm slices at 300 °F for 10 minutes or until just warmed.
Final Thoughts
This Gordon Ramsay-inspired Chocolate Cream Cheese Pound Cake is truly a showpiece: rich, moist, and brimming with chocolatey depth. Its flawless texture and elegant simplicity make it a winner for gatherings—or a decadent treat any day. Bake it once, and you’ll understand why it’s a refined twist on the classic pound cake.
