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Gordon Ramsay Chocolate Cream Cheese Pound Cake

Gordon Ramsay Chocolate Cream Cheese Pound Cake
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Chocolate Cream Cheese Pound Cake is a moist, buttery cake enriched with cream cheese and cocoa powder. Unlike traditional pound cakes, this version has a softer texture and a deeper chocolate flavor while maintaining that dense, rich consistency Ramsay is known for. It’s ideal for serving with coffee, dusted with powdered sugar, or topped with ganache for a decadent finish.

Ingredients

Scale

  • 1 ½ cups (190g) all-purpose flour

  • ¾ cup (75g) unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 1 cup (225g) unsalted butter, softened

  • 8 oz (225g) cream cheese, softened

  • 2 cups (400g) granulated sugar

  • 4 large eggs, room temperature

  • 2 teaspoons pure vanilla extract

  • ½ cup (120ml) whole milk or heavy cream

  • ½ cup (90g) dark chocolate chips or chunks (optional)

Optional Toppings:

  • Powdered sugar (for dusting)

  • Chocolate ganache or glaze

  • Fresh berries or whipped cream

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C). Grease a loaf or bundt pan generously with butter and dust lightly with cocoa powder to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.

Step 3: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the softened butter and cream cheese using an electric mixer on medium speed for about 2–3 minutes, until smooth and creamy. Gradually add the sugar and continue beating until the mixture becomes light and fluffy. This step is key to creating that tender pound cake texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated. Mix in the vanilla extract.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk or cream. Mix gently after each addition until just combined — do not overmix, as this can make the cake dense.

Step 6: Fold in Chocolate

If using chocolate chips or chunks, fold them in gently with a spatula. They’ll melt slightly during baking, adding rich chocolate pockets throughout the cake.

Step 7: Pour and Smooth the Batter

Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles.

Step 8: Bake

Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Baking time may vary depending on your oven and pan type.

Step 9: Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely. Cooling helps set the texture and makes slicing easier.

Step 10: Add Finishing Touches

Once cooled, dust lightly with powdered sugar or drizzle with chocolate ganache for a luxurious touch. Slice and serve as-is or with a scoop of vanilla ice cream for extra indulgence.

Find it online: https://gordonramsayeats.com/chocolate-cream-cheese-pound-cake/