Gordon Ramsay Chocolate Cream Cheese Pound Cake

Gordon Ramsay Chocolate Cream Cheese Pound Cake is the ultimate indulgence for chocolate lovers who crave density over fluffiness. Unlike an airy sponge cake, this pound cake uses cream cheese in the batter to create an incredibly tight, moist, and velvety crumb that almost resembles a baked truffle or fudge. It is rich, dark, and not overly sweet, relying on high-quality cocoa and dark chocolate chips for depth. This is a sturdy “slicing cake” that keeps moist for days, making it perfect for afternoon tea or as a decadent dessert served with a dollop of crème fraîche.

Try More Recipes:

• Gordon Ramsay Chocolate Semifreddo Recipe
• Gordon Ramsay Apple Crumble Recipe

Why You Will Love This Chocolate Cream Cheese Pound Cake:

• Velvety Texture: The addition of full-fat cream cheese transforms the texture, making it denser and creamier than a standard butter cake.
• Intense Chocolate Flavor: By using both cocoa powder and melted chocolate (or chocolate chips), you get a double dose of chocolate richness.
• Stays Moist: Thanks to the fat content in the cream cheese and butter, this cake does not dry out easily and tastes even better the next day.
• Simple Glaze: It is finished with a glossy ganache or simple glaze that adds a professional sheen without requiring complex decorating skills.
• Versatile Serving: It is elegant enough for a dinner party but sturdy enough to pack in a lunchbox or picnic hamper.

Gordon Ramsay Chocolate Cream Cheese Pound Cake Ingredients

The Cake

• 225g (1 cup) unsalted butter, softened at room temperature
• 115g (4 oz) cream cheese, softened at room temperature
• 400g (2 cups) granulated sugar (caster sugar)
• 4 large eggs, at room temperature
• 250g (2 cups) all-purpose flour (plain flour)
• 60g (1/2 cup) unsweetened cocoa powder (high quality)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup (approx 85g) semi-sweet chocolate chips or chopped dark chocolate (optional, for texture)

The Chocolate Glaze (Optional)

• 100g dark chocolate (70% cocoa), chopped
• 100ml double cream (heavy cream)
• 1 tbsp unsalted butter (for shine)

How To Make Gordon Ramsay Chocolate Cream Cheese Pound Cake

1. Preheat and Prep: Preheat your oven to 160°C (325°F). Grease a standard Bundt pan or a large 9×5 inch loaf pan thoroughly with butter and dust with a little cocoa powder (using cocoa instead of flour prevents white streaks on the dark cake). Tap out the excess.
2. Cream Butter and Cheese: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and softened cream cheese together on medium speed until completely smooth and creamy (about 2 minutes).
3. Add Sugar: Gradually add the granulated sugar while continuing to beat. Cream the mixture for 5 to 7 minutes until it is pale, light, and fluffy. Do not rush this step; aerating the fat is crucial for the cake’s lift.
4. Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently. Stir in the vanilla extract.
5. Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
6. Combine: Turn the mixer to low speed. Gradually add the dry ingredients to the wet mixture. Mix only until the flour streaks disappear. Do not overmix, or the cake will be tough.
7. Fold in Chocolate: Gently fold in the chocolate chips (if using) with a spatula.
8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour to 1 hour 15 minutes.
   • The Test: Insert a skewer or toothpick into the center of the cake. It should come out with a few moist crumbs attached, but no wet batter.
9. Cool: Let the cake cool in the pan for 15 to 20 minutes. Then, carefully invert it onto a wire rack to cool completely before glazing.
10. Glaze: While the cake cools, make the ganache. Heat the cream in a small saucepan until just simmering. Pour it over the chopped dark chocolate in a bowl. Let sit for 1 minute, then add the butter and whisk until smooth and glossy. Pour over the cooled cake.

Recipe Tips

• Temperature Matters: The butter, cream cheese, and eggs must be at room temperature. If they are cold, the batter will curdle and the cake will not rise properly.
• Don’t Overbake: Chocolate cakes can dry out quickly if overbaked. Start checking at the 60-minute mark. If the top is browning too fast but the center is raw, tent it loosely with aluminum foil.
• Pan Prep: Bundt pans are notorious for sticking. Be very aggressive with your greasing. Using a baking spray with flour included is often the safest bet.
• Sifting Cocoa: Cocoa powder tends to be lumpy. Always sift it to avoid bitter pockets of dry powder in your cake.

What To Serve With Chocolate Cream Cheese Pound Cake?

This cake is rich, so it needs something creamy or tart to cut through the chocolate.

• Fresh Berries: Raspberries or strawberries provide a tart contrast.
• Crème Fraîche: A dollop of slightly tangy crème fraîche or sour cream is better than sweet whipped cream here.
• Coffee: A shot of strong espresso is the perfect beverage pairing.

How To Store Leftovers Chocolate Cream Cheese Pound Cake?

• Room Temperature: Store in an airtight container or under a cake dome for up to 3 days. It does not need to be refrigerated unless your kitchen is very hot.
• Freeze: This cake freezes beautifully. Wrap slices individually in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.

How To Reheat Leftovers Chocolate Cream Cheese Pound Cake?

Microwave: Place a slice on a plate and microwave for 10 to 15 seconds. This will make the chocolate chips melty and the crumb ultra-soft.

FAQs

More Recipes:

• Gordon Ramsay Scrambled Eggs With Salmon
• Gordon Ramsay’s Foolproof Apple Tarte Tatin Recipe

Chocolate Cream Cheese Pound Cake Nutrition Facts

Serving Size: 1 slice (approx. 1/12 of cake)

• Calories: 480 kcal
• Total Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 110mg
• Sodium: 240mg
• Total Carbohydrate: 58g
• Dietary Fiber: 3g
• Sugars: 38g
• Protein: 6g

Gordon Ramsay Chocolate Cream Cheese Pound Cake

Recipe by Sophie LaneCourse: Dessert, Breakfast, BrunchCuisine: American, BritishDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

480

kcal

Gordon Ramsay Chocolate Cream Cheese Pound Cake is the ultimate indulgence for chocolate lovers who crave density over fluffiness. Unlike an airy sponge cake, this pound cake uses cream cheese in the batter to create an incredibly tight, moist, and velvety crumb that almost resembles a baked truffle or fudge. It is rich, dark, and not overly sweet, relying on high-quality cocoa and dark chocolate chips for depth. This is a sturdy “slicing cake” that keeps moist for days, making it perfect for afternoon tea or as a decadent dessert served with a dollop of crème fraîche.

Ingredients

• 225g (1 cup) unsalted butter, softened at room temperature

• 115g (4 oz) cream cheese, softened at room temperature

• 400g (2 cups) granulated sugar (caster sugar)

• 4 large eggs, at room temperature

• 250g (2 cups) all-purpose flour (plain flour)

• 60g (1/2 cup) unsweetened cocoa powder (high quality)

• 1 tsp baking powder

• 1/2 tsp salt

• 1 tsp vanilla extract

• 1/2 cup (approx 85g) semi-sweet chocolate chips or chopped dark chocolate (optional, for texture)

• The Chocolate Glaze (Optional)

• 100g dark chocolate (70% cocoa), chopped

• 100ml double cream (heavy cream)

• 1 tbsp unsalted butter (for shine)

Directions

• Preheat and Prep: Preheat your oven to 160°C (325°F). Grease a standard Bundt pan or a large 9×5 inch loaf pan thoroughly with butter and dust with a little cocoa powder (using cocoa instead of flour prevents white streaks on the dark cake). Tap out the excess.
• Cream Butter and Cheese: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and softened cream cheese together on medium speed until completely smooth and creamy (about 2 minutes).
• Add Sugar: Gradually add the granulated sugar while continuing to beat. Cream the mixture for 5 to 7 minutes until it is pale, light, and fluffy. Do not rush this step; aerating the fat is crucial for the cake’s lift.
• Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently. Stir in the vanilla extract.
• Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
• Combine: Turn the mixer to low speed. Gradually add the dry ingredients to the wet mixture. Mix only until the flour streaks disappear. Do not overmix, or the cake will be tough.
• Fold in Chocolate: Gently fold in the chocolate chips (if using) with a spatula.
• Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour to 1 hour 15 minutes. The Test: Insert a skewer or toothpick into the center of the cake. It should come out with a few moist crumbs attached, but no wet batter.
• Cool: Let the cake cool in the pan for 15 to 20 minutes. Then, carefully invert it onto a wire rack to cool completely before glazing.
• Glaze: While the cake cools, make the ganache. Heat the cream in a small saucepan until just simmering. Pour it over the chopped dark chocolate in a bowl. Let sit for 1 minute, then add the butter and whisk until smooth and glossy. Pour over the cooled cake.

Notes

• Temperature Matters: The butter, cream cheese, and eggs must be at room temperature. If they are cold, the batter will curdle and the cake will not rise properly.
  Don’t Overbake: Chocolate cakes can dry out quickly if overbaked. Start checking at the 60-minute mark. If the top is browning too fast but the center is raw, tent it loosely with aluminum foil.
  Pan Prep: Bundt pans are notorious for sticking. Be very aggressive with your greasing. Using a baking spray with flour included is often the safest bet.
  Sifting Cocoa: Cocoa powder tends to be lumpy. Always sift it to avoid bitter pockets of dry powder in your cake.