Old Fashioned Chocolate Cream Cheese Pound Cake With Mocha Icing A Chocolate Lover's Dream

This video shows you how to prepare an absolutely delightful chocolate cream cheese pound cake with mocha icing. Apt to take it to a get together, especially for a crowd who loves chocolate.

Ingredients

Unsalted butter 1 1/2 Cup (24 tbs) (room temperature)
Cream cheese 8 Ounce (temperature)
Brown sugar 1/2 Cup (8 tbs) (tightly packed)
Granulated sugar 2 1/2 Cup (40 tbs)
Eggs 6 (temperature)
Expresso 3 Tablespoon (brewed)
Pure vanilla extract 1 Tablespoon
All purpose flour 2 1/2 Cup (40 tbs)
Unsweetened cocoa powder 1/2 Cup (8 tbs)
Baking soda 1/4 Teaspoon
Salt 1/2 Teaspoon
Semi sweet chocolate chips 1 Cup (16 tbs)
For mocha icing
Powdered sugar 1 1/2 Cup (24 tbs)
Unsweetened cocoa powder 1 Tablespoon
Milk 3 1/2 Tablespoon
For chocolate ganache
Heavy cream 1/2 Cup (8 tbs)
Granulated sugar 1 Tablespoon
Semi sweet chocolate chips 4 Ounce
Agave nectar 1 Tablespoon
Unsalted butter 2 Tablespoon (For greasing)
All purpose flour 3 Tablespoon (For dusting)

Directions

GETTING READY:

1. Preheat oven to 325 degrees F.

2. Grease the entire cake pan (including the tube) with butter and flour.

MAKING:

3.Sift the cake flour, cocoa powder, baking soda and salt into a medium bowl and set aside.

4. In a large bowl, using a hand mixer, mix the cream cheese and butter together until creamy and well combined, about a minute or so.

5. Add the sugars and continue to mix until the mixture is light and fluffy, about 2 to 3 minutes.

6. Scrape your bowl down with a spatula.

7. Add the eggs one at a time while mixing.

8. Add the espresso and vanilla extract.

9. Next, mix in the flour mixture 1 cup at a time and remember to stop once or twice and scrape the bowl down so that all of the batter are well blended.

10. Finally, fold in the chocolate chips using a spatula.

11. Pour the batter into the cake pan and then give the pan a little shake to settle the batter.

12. Bake at 325 degrees for 1 hour and 20-25 minutes or until a skewer is inserted and comes out clean.

MAKING THE MOCHA ICING:

13. Combine all of the ingredients in a medium bowl and whisk until smooth. Pour the icing over the cake.

Want more of a decadent touch? Try this Chocolate Ganache instead of the Mocha Icing

MAKING CHOCOLATE GANACHE:

14. Combine the heavy cream and sugar in a medium sauce pan over medium-high heat. Just stir until the heavy cream is hot and the sugar is dissolved. In a small bowl, combine the chocolate chips and agave nectar. Finally, pour the hot heavy cream over the chocolate chips and whisk until the chocolate is melted and smooth.

SERVING:

15. Pour the ganache over the cooled cake and allow it set for about 15 minutes. Cut, serve, and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 9895Calories from Fat 4432

 % Daily Value*

Total Fat 506 g778.5%

Saturated Fat 284 g1420%

Trans Fat 0 g

Cholesterol

Sodium 3331 mg138.79%

Total Carbohydrates 1303 g434.3%

Dietary Fiber 33 g132%

Sugars 926 g

Protein 115 g230%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet