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Gordon Ramsay Chocolate Cake

Gordon Ramsay's Chocolate Cream Cheese Pound Cake

Julia
Master Chef Gordon Ramsay's decadent chocolate cream cheese pound cake combines rich dark chocolate with tangy cream cheese for an unmatched texture. This professional recipe delivers a moist, velvety crumb with intense chocolate flavor. Perfect for special occasions or when you want to impress with your baking skills. The addition of cream cheese creates an extraordinarily tender cake that stays fresh longer than traditional pound cakes.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 12
Calories 22 kcal

Ingredients
  

  • For the Cake
  • 3 cups 375g cake flour, sifted
  • 2/3 cup 60g Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup 226g unsalted butter, room temperature
  • 8 oz 226g cream cheese, softened
  • 3 cups 600g granulated sugar
  • 6 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 8 oz 226g dark chocolate (70% cocoa), melted
  • 1 cup 240ml heavy cream, room temperature
  • For the Glaze
  • 6 oz 170g dark chocolate, chopped
  • 3/4 cup 180ml heavy cream
  • 2 tablespoons honey

Instructions
 

  • 1. **Preparation** (15 minutes)
  • Preheat oven to 325°F (165°C)
  • Grease bundt pan with butter
  • Dust with cocoa powder
  • Set aside
  • 2. **Mix Dry Ingredients** (5 minutes)

Sift together:

  • Cake flour
  • Cocoa powder
  • Baking powder
  • Salt
  • Set aside
  • 3. **Cream Mixture** (10 minutes)
  • Beat butter until creamy (2 minutes)
  • Add cream cheese, beat until smooth (2 minutes)
  • Gradually add sugar (3 minutes)
  • Scrape bowl sides
  • 4. **Add Eggs** (5 minutes)
  • Add eggs one at a time
  • Beat 30 seconds each
  • Mix in vanilla
  • 5. **Combine Mixtures** (10 minutes)
  • Alternate dry ingredients and cream
  • Begin and end with dry mixture
  • Mix until just combined
  • Fold in melted chocolate
  • 6. **Bake** (1 hour 15 minutes)
  • Pour into prepared pan
  • Smooth top
  • Bake until done
  • Test with skewer
  • 7. **Cool** (15 minutes)
  • Cool in pan 15 minutes
  • Invert onto rack
  • Cool completely
  • 8. **Glaze** (10 minutes)
  • Heat cream until simmering
  • Pour over chocolate
  • Add honey
  • Stir until smooth
  • Pour over cooled cake

Notes

  • All ingredients must be room temperature
  • Don't overmix after adding flour
  • Test cake at 1 hour 10 minutes
  • Glaze while cake is cooled but not cold