On a whim I adapted a wildly popular cream cheese pound cake into a chocolate version, and it turned out just as irresistible. Combining melted chocolate with cocoa gives this loaf a pleasing chocolate flavor without being overpowering. The crumb is soft and light, with a tea-cake texture that stays tender for several days — perfect with coffee. Let’s bake!
While this cake isn’t as intensely chocolaty as some dense chocolate loaves, it hits the right balance: chocolate-forward but still delicate. I increased the baking powder slightly to compensate for the weight of melted chocolate and added a bit more sugar to offset cocoa’s bitterness. The result is denser than the original cream cheese pound cake, but still surprisingly light.
The combination of butter and cream cheese keeps the cake moist and rich. The chocolate dominates the flavor, but the cream cheese quietly contributes important moisture and tenderness.
This loaf develops a pleasant crust while remaining soft inside. It actually tastes better on day two, so if it lasts that long you’re in for a treat. Please read the recipe notes before you begin.
Chocolate Cream Cheese Pound Cake
Pin Recipe
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 9×5 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 D’Lecta cream cheese; other widely available brands in India like La Cremella, Mooz, or RRO Dairy should work too. I haven’t tested substitutes for cream cheese, though homemade versions exist if you prefer to try one.
Shop this recipe!
This post contains affiliate links.