Chocolate Cream Cheese Pound Cake

mycakeschool.com

chilerox

2 Sticks (226g) unsalted butter, softened

8 oz (226g) cream cheese, softened- use full fat cream cheese (brick style rather than in a tub)

¼ cup (60g) milk

3 cups (600g) sugar

6 large eggs, room temperature

1 teaspoon (4g) vanilla extract

2 cups (228g) cake flour (substitution below)

1 teaspoon (4g) baking powder

1 cup (82g) unsweetened cocoa powder (measure then sift)

subheading: CHOCOLATE GLAZE:

¾ cup (132g) mini semi-sweet chocolate chips (I used mini because they melt faster)

3 Tablespoons (43g) butter

1 Tablespoon (12g) light corn syrup

Directions at mycakeschool.com

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