Chocolate Cream Cheese Pound Cake Gordon Ramsay Recipe
Learn how to make Gordon Ramsay chocolate cream cheese pound cake at home with this easy, delicious recipe that delivers rich, moist flavor
Ingredients
- 8 oz 225g cream cheese, softened
- 1 cup 2 sticks / 226g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 4 large eggs room temperature
- 1 ¾ cups 220g all-purpose flour, sifted
- ½ cup 50g unsweetened cocoa powder, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup 120ml whole milk
Optional for extra flavor and texture:
- ½ cup 90g semi-sweet or dark chocolate chips
- 1 tablespoon instant coffee powder to enhance the chocolate flavor
Instructions
Preheat and Prepare the Pan
- Preheat your oven to 325°F (165°C).
- Grease a loaf pan (9x5 inches) with butter or non-stick spray, and line it with parchment paper to ensure the cake doesn't stick.
Sift Dry Ingredients
- In a medium bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
Cream Butter, Cream Cheese, and Sugar
- In a large mixing bowl, beat the butter, cream cheese, and granulated sugar using a hand mixer or stand mixer at medium speed. Beat until light and fluffy, about 3-5 minutes.
Add Eggs One at a Time
- Add the eggs one at a time, mixing well after each addition. This ensures a smooth and homogenous batter.
Incorporate Dry Ingredients and Milk
- Gradually add the sifted dry ingredients to the butter and egg mixture, alternating with milk. Start and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
Add Vanilla and Optional Ingredients
- Stir in vanilla extract and, if desired, fold in chocolate chips or a spoonful of instant coffee powder for an enhanced mocha flavor.
Transfer Batter to Pan
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake the Cake
- Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs attached. Start checking for doneness at the 50-minute mark to avoid overbaking.
Cool the Cake
- Let the cake cool in the pan for 10-15 minutes. Then, carefully remove it from the pan using the parchment paper and transfer it to a wire rack to cool completely.
Serve and Enjoy
- Slice the cake using a sharp knife. You can serve it plain, dusted with powdered sugar, or topped with a drizzle of chocolate ganache or whipped cream.
Notes
Nutrition Information (Per Serving)
- Calories: 380 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Sugars: 28g
- Protein: 6g
- Fiber: 2g
- Sodium: 180mg