This simple pound cake with chocolate cream cheese gets together very quickly, yet it tastes fantastic. It’s an easy cake that everyone will enjoy to make.

Ingredients for the Dreamy Cream Cheese Chocolate Pound Cake:

  1. Two ounces of chopped dark chocolate,
  2. or 3/4 cup (105 g) all-purpose gluten-free flour; Better Batter was used by me.If xanthan gum is already present in your blend, omit the 1/2 teaspoon.
  3. 1/4 cup (36 g) cornstarch (you can also use potato starch or arrowroot)
  4. One tsp of kosher salt
  5. sixty grams, or 3/4 cup Dutch-processed cocoa powder (plus 1/8 teaspoon baking soda if using natural cocoa powder)
  6. sixteen tablespoons (224 grams) of room-temperature unsalted butter
  7. One cup (200 grams) of powdered sugar, plus additional for sprinkling
  8. 9 ounces (252 g) of room-temperature eggs (approximately 5 large eggs)
  9. Two tsp finely ground vanilla extract
  10. Two fluid ounces, or 1/4 cup made coffee (or milk, but let’s focus on the coffee!), at room temperature

 Regarding the Chocolate Glaze:

  1. diced four ounces of dark chocolate 
  2. and one-fourth cup (2 fluid ounces) of heavy cream
  3. One teaspoon of pure vanilla


  • Set the broiler temperature to 325°F. Grease or line normal 9-by-5-inch part skillet with parchment paper and store it. Put the chopped chocolate in small, microwave-safe bowl and melt it in 30-second bursts at 60% power until it’s smooth and liquefied (or use double evaporator).
  • Set the bowl aside to cool for bit. Filter the flour, thickener, cornstarch, and cocoa powder into medium-sized bowl. Add the salt and mix until thoroughly combined. Close up the basin. In the oar connection-equipped bowl of stand blender (or an Using a hand blender in a large bowl, beat the sugar and margarine until the mixture falls from the mixer in a lace when the oar is lifted, about 3 minutes.
  • Beat in the vanilla and eggs one at a time until everything is well combined. After each choice, beat to combine the chocolate with the fermented espresso.

Finally, add the flour and cocoa powder mixture slowly while the blender is running on low. briefly till they recently joined. The player should pour thickly and be smooth.

After emptying the hitter into the prepared dish, use a damp spatula to smooth the surface. Put in the center of the preheated broiler and cook until a toothpick inserted in the center comes out clean.

compared to a few clammy pieces joined (around 60 minutes). Remove from the broiler and let cool in the prospect for a few minutes before transferring to a wire rack to cool completely.

Prepare the covering. Put the broken chocolate into a small, heatproof bowl. Put the cream and vanilla into a small saucepan and heat over medium-low heat until the mixture thickens. Drizzle the heated cream over the chopped chocolate and allow to sit for about a minute, or until the chocolate begins to melt.

Process the chocolate until it’s smooth and dissolved. Using a large blade or tiny counterbalanced spatula, spread the icing evenly over the cooled pound cake. Let the coating settle at room temperature for the duration. Slice generously and proceed to serve.

Inspired by and styled by Donna Hay. modified from my recipe for gluten-free chocolate cinnamon pound cake in the Starbucks style.

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