Chocolate Cream Cheese Pound Cake
for the chocolate pound cake
215g plain flour
60g unsweetened cocoa powder
330g caster sugar
1 1/2 tsp bicarbonate of soda
1 baking powder
1/2 tsp salt
110g grapeseed oil
2 eggs, at room temperature
160g sour cream, at room temperature
110ml buttermilk, at room temperature
2tsp vanilla extract
110ml freshly brewed (hot) black coffee
for the cream cheese filling
330g cream cheese, softened to room temperature
1 large egg
55g caster sugar
1 tsp vanilla extract
topping ideas
chocolate ganache
to make the chocolate pound cake:
preheat the oven to 180 degrees celsius (160 fan).
grease one pound cake tin ( loaf tin is best, better than bundt), set aside.
in a large bowl, combine the dry ingredients: flour, cocoa, baking soda, salt, baking powder and sugar, set aside.
using an electric mixer, mix the eggs, oil, sour cream, vanilla, and buttermilk together until well incorporated.
add the dry ingredients to the wet ingredients by turning the mixer down to low and spooning the dry ingredients into the wet.
pour the freshly brewed hot coffee into the mixture and mix until you get a nice batter.
set aside as you prepare the filling
using an electric mixer, on high speed, mix the cream cheese until no lumps remain.
once this has been done, turn the mixer to medium speed and pour in the remaining ingredients and mix until well combined.
place 1/2 of the chocolate batter evenly into the prepared tin.
spread all of the cream cheese mixture over the batter. use a spoon to do this and don’t let the cream cheese mixture touch the sides of the tine.
pour the remaining batter on top.
place in the oven and bake for about 50 to 65 minutes or just until a toothpick inserted in it comes out clean or with just a few light moist crumbs.
when cooked, remove from the oven and let it sit in the tin for 2 hours.
after that, invert the cooled cake onto a serving dish and allow the cake to chill for 2 hours to set.
before serving garnish with chocolate ganache.
the cake will last for 3 days in the fridge.