Best Chocolate-Cream Cheese Pound Cake

This makes a dark, moist, fine-crumbed cake that needs nothing else! It's well worth the time to bloom, or dissolve, the cocoa. It brings out the chocolate flavor more. It does not give a mocha flavor, just makes the chocolate flavor deeper.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 542 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 1 (8 ounce) package cream cheese, softened
• 3 cups white sugar
• 1 ½ cups butter, softened
• cooking spray
• 4 eggs, at room temperature
• 2 egg yolks, at room temperature
• ½ cup hot coffee
• 1 cup unsweetened dark cocoa powder
• ½ cup whole milk, warmed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.

Step 2

Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.

Step 3

Stir flour, salt, and baking powder together in a bowl.

Step 4

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.

Step 5

Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.