Hamdi Saidani This Gordon Ramsay Chocolate Cream Cheese Pound Cake Recipe is a rich and moist recipe, which is made with cream cheese and cocoa powder. It’s the ultimate comfort food recipe, ready in about 2 hours and 30 minutes.
Gordon Ramsay Chocolate Cream Cheese Pound Cake Recipe Ingredients
- 2 cups (240g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- 8 oz (226g) full-fat cream cheese, softened
- 2 cups (400g) sugar
- 4 large eggs (room temp)
- 1 tsp vanilla extract
- 1 cup (240g) sour cream or buttermilk
- 1 cup (175g) chocolate chips or chopped chocolate (optional)
- ½ cup (120ml) melted dark chocolate for drizzle (optional)
How To Make Gordon Ramsay Chocolate Cream Cheese Pound Cake Recipe
- Prep Oven and Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10- or 12-cup bundt pan or a 9×5-inch loaf pan, making sure to get into all the crevices.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Cream Cheese: In the large bowl of a stand mixer or with a hand mixer, beat the softened butter and softened cream cheese on medium speed until they are smooth and creamy with no lumps.
- Add Sugar and Eggs: Gradually add the sugar to the cream cheese mixture and continue to beat until it’s light and fluffy, about 3-4 minutes. Add the room temperature eggs one at a time, beating well after each one. Beat in the vanilla extract.
- Alternate Wet and Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream (or buttermilk) in two parts, beginning and ending with the dry ingredients. Mix only until just combined after each addition.
- Add Chocolate Chips: If using, gently fold the chocolate chips or chopped chocolate into the batter using a spatula.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a long wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool and Garnish: Let the cake cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the cake onto the rack to cool completely. Once cooled, drizzle with melted dark chocolate, if desired.
Recipe Tips
- How to prevent the cake from sticking to the pan? For a Bundt pan, this is crucial. Use softened butter or shortening and a pastry brush to grease every single nook and cranny of the pan. Then, add a few tablespoons of flour and tilt and tap the pan until it’s fully coated, then tap out the excess.
- Why use room temperature ingredients? Using softened butter, cream cheese, and room temperature eggs is essential for a smooth, emulsified batter. Cold ingredients don’t combine well and can result in a dense, heavy cake or a curdled-looking batter.
- How to avoid a dry pound cake? The most common mistake is overbaking. Ovens vary, so start checking for doneness at the 55-minute mark. The cake is done when a skewer inserted into the deepest part comes out with a few moist crumbs attached, but no wet batter.
- What does “alternate adding dry and wet” mean? This technique ensures the batter is mixed gently and evenly. Add about one-third of the flour mixture, then mix. Add half of the sour cream, then mix. Repeat until you end with the last third of the flour mixture. This prevents the gluten from overdeveloping, which would make the cake tough.
What To Serve With Chocolate Cream Cheese Pound Cake
This rich cake is fantastic on its own, but can be elevated with simple accompaniments.
- A scoop of vanilla bean or coffee ice cream
- A dollop of fresh whipped cream
- A side of fresh raspberries or sliced strawberries
- A dusting of powdered sugar
How To Store Chocolate Cream Cheese Pound Cake
Room Temperature: Pound cake stores beautifully. Keep it in an airtight container or wrapped well in plastic wrap at room temperature for up to 4 days. The flavor often gets better on the second day. Refrigerate: You can refrigerate the cake to extend its life for up to a week, but it can slightly dry out the crumb. Freeze: Wrap the completely cooled cake (or individual slices) in a layer of plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw at room temperature.
Chocolate Cream Cheese Pound Cake Nutrition Facts
- Serving: 1 slice (of 16)
- Calories: 490kcal
- Protein: 7g
- Fat: 26g
- Carbohydrates: 58g
- Sugar: 40g
- Sodium: 280mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my pound cake crack on top?
A crack on the top of a pound cake is completely normal and is actually a sign of a good bake! It happens when the top of the cake sets in the oven’s heat before the cake has finished rising, and the interior batter pushes its way up through the crust.
Can I use a loaf pan instead of a Bundt pan?
Yes, you can use a 9×5-inch loaf pan. The batter will be deep, so the baking time might be slightly longer than for a Bundt pan. Start checking for doneness around the 60-minute mark and add more time as needed.
My batter looks curdled after adding the eggs. What happened?
This usually happens if your ingredients (butter, cream cheese, or eggs) were too cold. Cold fats don’t emulsify properly with the eggs. While it’s best to use room temperature ingredients, the cake will often still bake up fine even if the batter looks slightly separated.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Salmon Cakes Recipe
- Gordon Ramsay Chocolate Semifreddo Recipe
- Gordon Ramsay Steak And Guinness Pie Recipe
Gordon Ramsay Chocolate Cream Cheese Pound Cake Recipe
Description
An incredibly rich and decadent chocolate pound cake with a tender, moist crumb thanks to the addition of cream cheese and sour cream.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream the softened butter and cream cheese until smooth. Beat in sugar until light and fluffy.
- Add eggs one by one, mixing well after each, then stir in vanilla.
- Alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture.
- Fold in chocolate chips, if using. Pour batter into the prepared pan.
- Bake for 55-65 minutes, until a skewer inserted in the center comes out clean.
- Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- u003cliu003eUsing room temperature ingredients (butter, cream cheese, eggs, sour cream) is the key to a smooth batter and a perfect crumb.u003c/liu003eu003cliu003eBe careful not to overmix the batter once you start adding the flour, as this can lead to a tough cake.u003c/liu003eu003cliu003eProperly greasing and flouring your Bundt pan is essential to ensure the cake releases cleanly.u003c/liu003eu003cliu003eThe cake is delicious on its own, but a simple chocolate drizzle or dusting of powdered sugar makes it look stunning.u003c/liu003e
