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Soft chocolate pound cake with melted chocolate and cocoa

Chocolate Cream Cheese Pound Cake

Soft chocolate pound cake with melted chocolate and cocoa
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Makes: 8 large slices
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Ingredients
  

  • 55 gms dark cooking chocolate, finely chopped (see notes)
  • 170 gms butter, at room temperature
  • 100 gms cream cheese, at room temperature (see notes)
  • 1 cup plus 2 tbsps caster sugar (220 gms)
  • 2 tbsps plain yoghurt or curd
  • 1 tsp vanilla extract
  • 2 eggs, at room temperature (I haven't tried any substitutes)
  • 1 and 1/2 cups all-purpose flour (180 gms)
  • 2 tbsps cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt if using unsalted butter

Instructions

  • Preheat the oven to 160 C. Line a 9x5 loaf tin with baking paper, leaving an overhang for easy removal. Set aside.
  • In a microwave or double boiler, melt the chocolate and stir until smooth. Set aside to cool slightly.
  • In a mixing bowl, beat the butter and cream cheese together on medium speed with a hand mixer, until smooth. Add the sugar and beat again to combine. Now add the yoghurt and vanilla and beat briefly once more.
  • Add the eggs one at a time, beating on low speed until combined, but do not over beat.
  • Stir in the melted chocolate and mix gently to combine.
  • Now sift in the flour, cocoa, baking powder and salt. Use a spatula to fold it in gently, till the flour is no longer visible and the batter is thick and smooth. If you have trouble mixing it, stir in a tablespoon of milk. Do not over mix the batter or your cake will turn out dense
  • Pour into the prepared baking tin, smoothen the top and bake for 1 hour until a toothpick poked in the center comes out clean. Start checking for doneness at about 45 minutes since ovens vary, and cover the top loosely with foil if it's browning too soon.
  • Let the cake cool in the tin for 10 minutes, then use the paper overhang to lift it out and place on a wire rack to cool completely. Slice into pieces and dig in!
  • Store in an airtight tin at room temperature for 4 to 5 days, and in the fridge for about a week, reheating pieces before eating for the best texture. Happy baking!

Notes

*I used Amul 75% chocolate here which has minimal ingredients and works well if you don't have cooking chocolate on hand.
*I used D'Lecta cream cheese but La Cremella, Mooz, RRO Dairy are all good options available in India as well. I have not tried any cream cheese substitutes, but you can try homemade versions, recipes are available online.