Recipes
Chocolate Cream Cheese Pound Cake
Ingredients:
- 1 (8-ounce) package (226 grams) cream cheese, cubed and softened
- 4 ounces (113 grams) 60% cacao dark chocolate, finely chopped
- 1¼ cups (106 grams) plus 2 teaspoons (4 grams) sifted Dutch process cocoa powder, divided
- ½ cup (120 grams) boiling water
- 1 tablespoon (13 grams) vanilla extract
- 1½ cups (340 grams) unsalted butter, softened
- 3 cups (600 grams) granulated sugar
- 6 large eggs (300 grams), room temperature
- 3 cups (375 grams) Bob’s Red Mill Organic All-Purpose Flour
- 2 teaspoons (6 grams) kosher salt
- 2 teaspoons (3 grams) instant espresso powder
- ½ teaspoon (2.5 grams) baking powder
- 2 tablespoons (16 grams) confectioners’ sugar
- Ganache (recipe follows)
- Cocoa Whipped Cream (recipe follows)
- Garnish: grated dark chocolate
Directions:
- Preheat oven to 325°F (170°C).
- In the top of a double boiler, place cream cheese and chopped chocolate. Cook, without stirring, over simmering water until chocolate is almost melted. Gently stir until combined. Remove from heat. Add 1¼ cups (106 grams) cocoa and ½ cup (120 grams) boiling water, whisking until combined. Whisk in vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 5 to 7 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until well combined after each addition.
- In a large bowl, whisk together flour, salt, espresso powder, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture in three additions alternately with chocolate mixture, beating just until combined after each addition and stopping to scrape sides of bowl.
- Spray a 15-cup, straight-sided, light-colored metal tube pan with baking spray with flour. Spoon batter into prepared pan. Tap pan on a kitchen towel-lined counter a few times to release any air bubbles. Smooth top with an offset spatula.
- Bake until a wooden pick inserted near center comes out clean, 1 hour and 20 minutes to 1½ hours, loosely covering with foil to prevent excess browning during last 15 minutes of baking, if necessary. Let cool in pan for 15 minutes. Invert cake onto a wire rack; immediately flip cake so that crust is top-side up. Let cool completely.
- In a small bowl, whisk together confectioners’ sugar and remaining 2 teaspoons (4 grams) cocoa. Using a fine-mesh sieve, dust top of cake with sugar mixture. Serve with Ganache and Cocoa Whipped Cream. Garnish with grated chocolate, if desired.
For Ganache:
Ingredients:
- 12 ounces (340 grams) 60% cacao dark chocolate, finely chopped
- 1¾ cups (420 grams) heavy whipping cream
- 2 tablespoons (42 grams) light corn syrup
- 2 tablespoons (28 grams) unsalted butter, softened
- ½ teaspoon (2 grams) vanilla extract
Directions:
- In a medium heatproof bowl, place chocolate.
- In a small saucepan, heat cream and corn syrup over medium heat, stirring frequently, just until steaming. (Do not boil.) Pour hot cream mixture over chocolate; let stand for about 2 minutes. Using a silicone spatula, slowly stir small circles in center of bowl until mixture comes together and is shiny and smooth. Stir in butter and vanilla until fully combined. Serve warm or at room temperature. Refrigerate in an airtight container.
For Cocoa Whipped Cream:
Ingredients:
- 1½ cups (360 grams) cold heavy whipping cream
- ⅓ cup (40 grams) confectioners’ sugar
- 2 tablespoons (10 grams) Dutch process cocoa powder
Directions:
- Refrigerate a large bowl and a whisk for 15 minutes.
- In chilled bowl, using chilled whisk, whisk together all ingredients until soft to medium peaks form. Serve immediately, or cover and refrigerate until ready to use. Best used same day.
