I need to turn my cream cheese pound cake into a chocolate cream cheese pound cake. Anybody have a suggestion as to how I can achieve this? Here is the current recipe:
8 oz cream cheese
3 sticks butter
3 cups sugar
3 cups flour
1 tsp vanilla
I'd try reducing the flour to 2 1/2 cups, adding 2/3 cup cocoa powder, reducing butter to 2 sticks and then adding 6 oz of melted and cooled bittersweet chocolate (50-70% cocoa solid) to the batter right before baking.
If you want to drop the melted chocolate, do not reduce butter.
Does your recipe not contain leavening? If it uses baking soda, I'd use a natural cocoa like Hershey's but if it uses baking powder, I'd use a dutched cocoa like Droste or Valrhona. Baking powder and dutch cocoa is my preferred formula.
Thanks KitchenKat! That's the entire recipe...no leavening agents. It's such a yummy recipe and does wonderful for carved cakes, but my customer requested a chocolate version! I was thinking a half cup or so of cocoa, but wasn't sure if I needed to decrease the flour or not.
Should this tweak affect how my cake rises?