I have a Bundt cake pan that I bought some time before I was pregnant with JL. It was put away and I don’t think I had ever used it.
I was looking around at pictures of cakes the other day when I saw pictures of cakes baked in Bundt cake pans and I remembered I had one too, so I thought I might as well get mine out of storage and have a play with it.
The recipe I am sharing today is that for a Chocolate Cream Cheese Pound Cake. What a mouthful!!! 🙂
I have to say. This makes a HUGE cake. I think if you want to bake this, halve the recipe and bake it in a 9inch-by-5inch loaf tin instead. Unless you have a huge group of people to feed. If so then this is a good recipe to use. It really can feed an army. Okay, so I exaggerate a little. I am simply in awe at the size of the cake that came out of my oven.
Anyway, I digress. Here’s how to bake this [HUGE] cake.
In a mixing bowl, I creamed together the butter, cream cheese and sugar.
Until the mixture turned light and fluffy.
While that happened, I sifted the flour, cocoa powder and baking powder into a bowl and set this aside.
Once the cream cheese-butter-sugar mixture had turned light and fluffy, I added an egg, and beat it into the mixture.
This was repeated another 5 times.
I did warn you that this is a HUGE cake.
The resulting mixture will look like it has curdled. Do not panic.
The sifted flour-cocoa powder was added in 2 parts. Fold in each part before adding the next.
You should get a deep, dark chocolatey batter, which you pour into a *very* well-greased baking tin.
This was baked for 65 to 75 minutes, or until a skewer inserted into the deepest part of the cake emerged clean.
The cake was allowed to cool in the tin for 20 minutes before I turned it out onto a cooling rack to cool completely.
I made a Cream Cheese glaze to go with the cake.
In a mixing bowl, I whisked the cream cheese with icing sugar, vanilla extract and milk until I got a relatively runny glaze.
I poured this over the cake, and topped with chopped walnuts immediately.
The cake was sliced, and served when the glaze had *somewhat* hardened.
Pound cakes are notoriously difficult to get right.
If I were to make it again, I would either use two-thirds of the amount and bake a smaller (and less intimidating) cake, or halve the recipe and bake it in a loaf tin, adjusting the baking time either way.
Chocolate Cream Cheese Pound Cake (Serves 12-16)
Adapted from recipe in The Lady & Sons Just Desserts by Paula Deen
225g unsalted butter, softened
225g cream cheese, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup unsweetened cocoa powder
1. Preheat oven to 160C.
2. Grease or spray a 10-inch Bundt pan.
3. Using an electric mixer on medium speed, beat butter, cream cheese, and sugar.
4. Add eggs, one at a time, beating well after each. Mix in vanilla.
5. In a separate bowl, combine flour, baking powder, and cocoa.
6. Add about half of the flour mixture to the butter mixture and beat well.
7. Add remaining flour mixture and beat well for about 2 minutes.
8. Pour batter into prepared Bundt pan. Bake for 1 hour and 15 minutes or until done.