Chocolate Cream Cheese

 

Chocolate Cream Cheese Pound Cake

*INGREDIENTS

+Cake

°2 1/2 cups (625 ml) cake and pastry flour

°1 cup (250ml) cocoa powder

°1 C. (15 mL) baking powder

°1 C. 1/2 tsp (5 mL) salt

°2 cups (500 ml) softened butter

°8 oz (250 g) softened Canadian cream cheese

°3 cups (750ml) sugar

°1 C. (15 ml) instant coffee

°1 C. 1/2 tsp (5 mL) vanilla extract

°6 eggs

+Icing

°1 1/2 tsp. (7 ml) instant coffee

°2 tbsp. (30ml) melted butter

°2 tbsp. (30 mL) 35% whipping cream or 1 cup (250 mL) icing sugar

°1 cup (250 mL) icing sugar

*PREPARATION

+Cake

Preheat oven to 325°F (160°C). Butter a 10-inch (25 cm) bundt pan. In a medium bowl, mix the flour with the cocoa, baking powder and salt.

In  bowl, cream butter. Add cream cheese and continue beating. Add sugar, coffee and vanilla extract; to mix together. Adding eggs, one at a time, mix well.

Sift half of the dry ingredients over the butter mixture and mix on low speed. Add the remaining dry ingredients and mix until creamy, about 30 seconds.

Pour into the pan and bake for 75 to 80 minutes or until a toothpick inserted in the center comes out dry. Cool on a wire rack.

Icing

Dissolve the coffee in 1 tbsp. (15 ml) hot water. Add butter and whipping cream. Mix while gradually adding the icing sugar. Add 1 tbsp. (15 ml) hot water to make the mixture runny. Spread the cooled cake.

Enjoy !