chocolate cream cheese pound cake

This moist chocolate cream cheese pound cake has a tender, velvety, texture with a fine crumb.

It is sure to satisfy your chocolate cravings but is not an overly rich chocolate cake.

It is delicious! We love to dress it up with a simple chocolate glaze.

▢2 sticks unsalted butter, softened (226g)
▢8 oz cream cheese, softened- use full fat cream cheese (226g) (Brick style rather than in a tub)
▢½ cup milk (120g)
▢3 cups sugar (600g)
▢6 large eggs room temperature
▢1 teaspoon vanilla extract (4g)
▢2 cups cake flour (substitution below) (228g)
▢1 teaspoon baking powder (4g)
▢1 cup unsweetened cocoa powder (measure then sift) (82g)

▢¾ cup mini semi-sweet chocolate chips (I used mini because they melt faster) (132g)
▢3 Tablespoons butter (43g)
▢1 Tablespoon light corn syrup (12g)

Preheat the oven to 325 degrees F. Grease and flour bundt pan. See Notes below.
In a medium sized bowl, combine the cake flour, baking powder, and cocoa powder. Whisk for 30 seconds to blend and set aside.
In the bowl of your mixer, add the softened butter and softened cream cheese. Mix until smooth. Gradually add the sugar. Mix on medium speed for three minutes. Scrape the bottom and sides of the bowl.
Add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
With the mixer on low speed, add about half of the flour mixture. Gradually increase to medium speed and mix just until combined.
Add the milk and vanilla. Blend on low speed, then add the remaining flour mixture. Increase the mixing speed slightly and mix just until well blended. Do not mix over medium speed or over mix.
Pour batter into the prepared bundt pan. Bake for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs attached. *Baking times can vary- check on the cake at around the one hour mark and adjust time as needed.
Allow to cool in pan on cooling rack for 10 minutes. Place cake board or cake plate on top of the bundt pan and flip over to turn out.