Photos and recipe updated February 2019
Last week I realized I was lacking a go-to chocolate pound cake recipe, so I baked one twice. In three days. Oh, the life of a food blogger! Fortunately, my chocolate pound cake is lightened up with buttermilk and Greek yogurt, yet its decadent taste (think devil’s food chocolate) will satisfy even the most devoted chocoholics.
Slicing into the pound cake reveals a ribbon of tangy cream cheese that makes a nice counterpoint to the rich chocolate. A scattering of semisweet chocolate chips is all the adornment this cake needs.
Cream Cheese Ribbon
- 3 oz reduced-fat cream cheese, softened
- 1 Tbsp plain fat-free Greek yogurt, at room remperature
- 1 Tbsp sugar
- 1/4 tsp vanilla extract
- 1 1/4 cups flour
- 1/3 cup unsweetened cocoa
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 1/4 cup plain fat-free Greek yogurt, at room temperature
- 3/4 cup low-fat buttermilk, at room temperature
- 1/3 cup semisweet chocolate chips, melted and slightly cooled
3 Tbsp semisweet chocolate chips
- Preheat oven to 350°F and spray an 9 x 5-inch loaf pan with nonstick spray. Combine cream cheese, yogurt, sugar, and vanilla in a food processor and process until smooth.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture. Fold in melted chocolate.
- Pour half the batter into prepared pan; tap pan sharply to reduce air bubbles. Dollop with cream cheese mixture and swirl layers together with a knife or wooden skewer. Top with remaining batter, smooth with an offset spatula, and tap pan sharply. Sprinkle the batter with chocolate chips.
- Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 15 minutes; carefully remove cake from pan and cool completely on wire rack. Store leftovers in an airtight container in the refrigerator up to 3 days.
Keywords: Chocolate, Chocolate Chip