Indulge in the Ultimate Chocolate Hazelnut Swirl Cream Cheese Pound Cake Recipe
Rich cream cheese pound cake with a decadent chocolate hazelnut swirl and a tempting mocha glaze.
Life throws unexpected challenges our way, sometimes in the form of a rogue piece of clothing. Just the other day, I found myself in a comical, albeit slightly panicked, wrestling match with a tunic inside a Kohl’s dressing room. Surely, I’m not the only one who has experienced such a wardrobe malfunction?
The tunic, initially, seemed cooperative. It slipped over my head without a hitch, not even a whisper of tightness around the dreaded “boob region” – where most garments typically decide to stage a rebellion. It flowed smoothly, settled into place, and even looked quite flattering. I did a hopeful twirl, mentally moving it from the “maybe” to the “definitely” pile, already envisioning all the ways I’d style it.
That’s when the nightmare began. The moment I tried to take it off, the wretched thing refused to budge. I pulled, I twisted, I even resorted to a series of frantic jumps, hoping gravity might somehow aid my escape. In that moment of contorted desperation, with my arms flailing above my head and the fabric stubbornly clinging around my chest, a wave of panic washed over me. What if I had to call for help? What if some unsuspecting sales associate had to witness my undignified struggle?
My mind raced. “My boobs!” I thought, mortified. “Some random stranger is going to see my boobs! They’ll be right in their face while they try to rescue me from this ridiculous tunic. Has this ever happened before? Am I the first poor soul to be trapped by fashion?” The internal monologue was dramatic, to say the least. After what felt like an eternity of vigorous wriggling and a silent plea to the universe, the stubborn garment finally surrendered. I said a silent prayer of thanks and swore off tunics forever. Sometimes, the universe truly tests our resolve.
Upon finally making it home, slightly disheveled but utterly victorious, I knew exactly what I needed: a generous slice of pure comfort. And what better comfort than this exquisite chocolate hazelnut cream cheese swirl pound cake? As I savored each bite, I found myself contemplating the sheer brilliance of stretchy pants and oversized, chunky sweaters – garments that promise never to betray you in a fitting room.
The Heart of the Cake: A Beloved Cream Cheese Pound Cake Base
This remarkable cake starts with a foundational recipe – my absolute favorite cream cheese pound cake, a cherished gift from one of my dearest friends. It’s a recipe that consistently delivers perfection, baking up flawlessly every single time. Let’s be clear: this isn’t a health food blog. This is about pure, unadulterated indulgence. The recipe calls for a lavish 8 ounces of cream cheese, two full sticks of unsalted butter, a half-cup of margarine, and six eggs. Yes, it’s rich, it’s decadent, and it’s undeniably worth every single calorie. A truly unforgettable dessert should be an experience, and this cake delivers just that.
A Nod to Tradition: What Makes a Pound Cake “Pound Cake”?
The very name “pound cake” speaks volumes about its origins and richness. Traditionally, it was made with a pound each of butter, sugar, eggs, and flour. This classic cake has graced tables for centuries, a testament to its enduring appeal. In an age of elaborate, multi-tiered confections, the humble pound cake often gets overlooked, yet anything that begins with a pound of butter demands our attention. It’s a dense, moist, and incredibly satisfying cake, perfect for any occasion that calls for a touch of elegance and comforting sweetness. My recipe honors this tradition while elevating it with modern flavors.
Embracing Quality Ingredients for Superior Flavor
In this particular recipe, I chose to use I Can’t Believe It’s Not Butter! for the margarine component. It’s an ingredient I trust, made with real, simple components that you can easily recognize: plant-based oils, purified water, and a touch of salt. Its rich, buttery taste seamlessly integrates into the batter, enhancing the overall flavor and texture of the cake. It’s incredibly versatile, perfect for spreading, topping, cooking, or baking, making it a staple in my kitchen for recipes where I want that extra touch of creamy richness without compromise.
Beyond the Classic: The Chocolate Hazelnut Swirl and Mocha Glaze
While the base pound cake is exceptional on its own, this recipe is anything but plain. To elevate it to something truly special, I introduced a luxurious chocolate hazelnut spread swirled throughout the batter, complemented by a generous scattering of chopped hazelnuts. This duo adds layers of deep chocolatey flavor and a delightful nutty crunch that perfectly balances the cake’s creamy texture. The whole masterpiece is then crowned with a silky mocha glaze, providing a beautiful finish and an extra layer of coffee-infused sweetness. Who could resist a slice of this?
Baking the Perfect Pound Cake: Tips for Success
Patience is a virtue, especially when baking a dense pound cake like this one. It requires a bit more time in the oven than your average cake, typically between 1 hour and 10 minutes to 1 hour and 20 minutes in total. This longer baking time is essential for ensuring the thick, rich batter cooks all the way through, resulting in that wonderfully dense yet moist crumb we all adore. You’ll notice an important detail in this recipe: there are no leavening agents like baking soda or baking powder. This is not a typo! The generous quantity of eggs in the batter performs double duty, not only enriching the cake but also working to help it rise and give it its characteristic volume and structure. Start checking your cake for doneness around the 1-hour 10-minute mark to prevent over-baking, using a toothpick inserted into the center until it comes out mostly clean.
The Irresistible Golden Crackly Crust
One of the true joys of this pound cake emerges when it’s fresh from the oven: that glorious, golden, crackly crust. It’s incredibly tempting to nibble on these delicious bits even before the cake has fully cooled, and I must confess, I’m guilty as charged. These crackly bits are precisely why I adore this cake so much! My secret (or not-so-secret) habit is to gently remove some of these delightful fragments and save them for a special snack. I know, I know – it sounds selfish, but they’re just too good to share! When it’s time to transfer the cooled cake from the bundt pan to a serving plate, some of those delightful crackly pieces might become a bit unruly and fall off. My solution? I simply tuck them discreetly under the cake once it’s on the plate, then generously apply the mocha glaze. Any remaining bits that don’t fit are, of course, fair game for anyone hovering nearby. Consider it a chef’s treat!
Serving Suggestions and Storage Tips
This magnificent pound cake is incredibly versatile and utterly delicious, whether adorned with its mocha glaze or served simply unglazed. For those who enjoy planning ahead, I highly recommend slicing and freezing portions of this cake for later enjoyment. A frozen slice, gently thawed, makes for an absolutely delightful breakfast treat alongside your morning coffee. If you intend to freeze the cake, my advice is to skip the glaze until you’re ready to serve, as the glaze tends not to fare as well in the freezer. You can always whip up a fresh batch of glaze when you’re ready to enjoy your thawed cake.
For more delightful recipe inspiration and creative culinary ideas, be sure to visit I Can’t Believe It’s Not Butter! Their website is a treasure trove of deliciousness.
Chocolate Hazelnut Swirl Cream Cheese Pound Cake
A truly rich and dense cream cheese pound cake featuring a luscious chocolate hazelnut swirl and finished with an irresistible mocha glaze. Perfect for any occasion!
Yield: 1 (10-inch) bundt cake
Total Time: 1 hour 30 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Ingredients:
For the Pound Cake:
- 1 (8-ounce) package cream cheese, softened
- 2 sticks unsalted butter, at room temperature
- 1/2 cup margarine (such as I Can’t Believe It’s Not Butter!), softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour, sifted
- 1/2 cup chocolate hazelnut spread (like Nutella)
- 1 cup chopped hazelnuts, divided
For the Mocha Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons strong brewed coffee, cooled
- 1/2 teaspoon vanilla extract
Directions:
For the Pound Cake:
- Preheat your oven to 325 degrees F (160 degrees C). Generously grease and flour a 10-inch bundt pan, ensuring every crevice is coated to prevent sticking.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, cream cheese, margarine, and granulated sugar until the mixture is light, fluffy, and pale in color, typically about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl a few times throughout this process to ensure everything is thoroughly incorporated. Stir in the vanilla extract until just combined.
- Gradually add the sifted all-purpose flour to the wet ingredients in three separate batches, with the mixer on low speed. Mix until just combined after each addition, taking care not to overmix. Scrape down the bowl between batches.
- Sprinkle 1/2 cup of the chopped hazelnuts evenly over the bottom of your prepared bundt pan. Carefully spread half of the prepared cake batter over the hazelnuts. Using the back of a spoon, create a shallow well or trench in the center of this batter layer.
- Gently heat the chocolate hazelnut spread in the microwave for about 15-20 seconds to make it slightly more pourable. Evenly drizzle the melted chocolate hazelnut spread into the shallow well. Top this with the remaining 1/2 cup of chopped hazelnuts.
- Carefully spread the remaining cake batter over the hazelnut and chocolate layers, ensuring it’s as even as possible.
- Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out mostly clean, with only a few moist crumbs attached. Begin checking the cake at 1 hour and 10 minutes to avoid over-baking.
- Allow the cake to cool in the bundt pan on a wire rack for a full hour before attempting to invert it. This cooling period is crucial for the cake to set and prevent it from breaking. After an hour, invert the cake onto a cake plate or serving platter and let it cool completely before glazing.
For the Mocha Glaze:
- In a medium bowl, whisk together the sifted powdered sugar and cocoa powder until no lumps remain.
- Add the cooled strong coffee and vanilla extract to the sugar mixture. Whisk vigorously until the glaze is smooth, glossy, and reaches your desired drizzling consistency. If it’s too thick, add a tiny bit more coffee; if too thin, add a pinch more powdered sugar.
- Once the cake is completely cool, drizzle the mocha glaze over the top, allowing it to cascade down the sides.
All images and text ©One Sweet Mess.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.