Irresistible Chocolate Cream Cheese Pound Cake

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with cooking spray.

2. Mix cocoa powder and hot coffee together in a bowl until cocoa is fully dissolved. Whisk in milk to thin and cool mixture.

3. Stir flour, salt, and baking powder together in a bowl.

4. Cream sugar, butter, and cream cheese in a bowl with an electric mixer until white and fluffy (like frosting), about 5 minutes. Mix in vanilla. Add eggs and egg yolks, one at a time, mixing completely after each addition. Mix in 1/2 of the flour mixture until incorporated. Stir in cocoa-milk mixture, then mix in remaining flour mixture until well blended. Pour batter into the prepared pan.

5. Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.

Tips

You can use boiling water instead of coffee, but it won’t taste as chocolaty. Don’t skimp on time when creaming the butter!