10-inch tube pan or bundt pan
Stand mixer or hand mixer
Sifter
Mixing bowls
Measuring cups and spoons
Rubber spatula
Cooling rack
For the Cake
- 3 cups all-purpose flour
- 1 cup premium cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups unsalted butter softened
- 8 oz cream cheese softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 8 oz semi-sweet chocolate melted and cooled
- 1 cup whole milk room temperature
- For the Chocolate Glaze Optional
For the Chocolate Glaze (Optional)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Preparation:
Preheat oven to 325°F (165°C)
Grease and flour 10-inch tube pan
Sift together flour, cocoa powder, baking powder, and salt
Ensure all ingredients are at room temperature
Making the Cake:
Beat butter until creamy (2 minutes)
Add sugar gradually, beat until light and fluffy (5-7 minutes)
Add eggs one at a time, beating well after each
Mix in vanilla extract
Alternate adding flour mixture and milk (begin/end with flour)
Pour into prepared pan
Tap pan to remove air bubbles
Bake 75-85 minutes until toothpick comes out clean
Cool in pan 15 minutes
Quality Checks
Properly creamed butter should be very light and fluffy
Cake should crack on top (normal)
Toothpick inserted should come out clean
Cake should be deep brown in color
Glaze should be glossy and smooth
- All ingredients should be at room temperature
- Don't overmix after adding flour
- Test for doneness at 75 minutes
- Cool completely before glazing
Calories: 485kcal | Carbohydrates: 55g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8g | Cholesterol: 115mg | Sodium: 180mg | Potassium: 220mg | Fiber: 3g | Sugar: 38g | Vitamin A: 850IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 2mg