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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!

Things You Will Need
12-Cup Capacity Fluted Bundt Pan
Medium bowl
Hand mixer

Recipe Summary

Difficulty Level: 
Medium
Dish: 
Bundt Cake
Feel: 
Spongy
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Course: 
Dessert, Dessert
Channel: 
Cake Channel
Ingredient: 
Chocolate Chips
Interest: 
Holiday
Taste: 
Sweet
Cook Time: 
90 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9895 Calories from Fat 4432

% Daily Value*

Total Fat 506 g778.1%

Saturated Fat 284.8 g1424%

Trans Fat 0 g

Cholesterol 2413.7 mg804.6%

Sodium 3331.7 mg138.8%

Total Carbohydrates 1303 g434.4%

Dietary Fiber 33.7 g134.7%

Sugars 926.2 g

Protein 115 g230.2%

Vitamin A 291.6% Vitamin C 1.2%

Calcium 74.8% Iron 173.7%

*Based on a 2000 Calorie diet

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