- Preheat Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube or bundt pan.
- Cream Butter and Cream Cheese:
- In a large bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition.
- Sift Dry Ingredients:
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Alternate Mixing:
- Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Add Vanilla:
- Stir in the vanilla extract.
- Pour into Pan:
- Pour the batter into the prepared tube or bundt pan, spreading it evenly.
- Bake:
- Bake in the preheated oven for 75-90 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking for doneness around 70 minutes.
- Cool:
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Prepare Chocolate Glaze:
- In a small saucepan, melt the chocolate chips, butter, and corn syrup over low heat. Stir until smooth. Remove from heat and stir in the vanilla extract.
- Glaze the Cake:
- Drizzle the chocolate glaze over the cooled cake.
- Serve and Enjoy:
- Allow the glaze to set before slicing and serving. Enjoy your Dreamy Cream Cheese Chocolate Pound Cake!
This rich and moist chocolate pound cake with a cream cheese twist is sure to be a crowd-pleaser. Feel free to get creative with additional toppings or serve it with a scoop of vanilla ice cream for an extra treat.