A rich and moist chocolate cake with a hint of cream cheese, perfect for any occasion.
Preheat your oven to 325°F (165°C) and grease a 10-inch Bundt pan thoroughly.
Greasing the pan well ensures the cake releases easily after baking.
In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
Creaming the ingredients well incorporates air, resulting in a lighter cake.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
Adding eggs one at a time ensures they are fully incorporated, preventing a curdled batter.
In another bowl, sift together the cake flour, baking powder, and cocoa powder.
Sifting the dry ingredients removes lumps and ensures even mixing.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Mixing until just combined prevents overworking the batter, which can make the cake dense.
Pour the batter into the prepared Bundt pan and smooth the top.
Smoothing the top ensures an even bake.
Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the end of baking time to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Cooling the cake slightly in the pan helps it set, making it easier to remove.
Serve the cake as is or with your favorite toppings, such as powdered sugar or a chocolate glaze. Enjoy!
Serving with a garnish enhances the presentation and adds extra flavor.
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