- 2 cups (250g) all-purpose flour (sub: 1:1 gluten-free flour blend)
- ¾ cup (75g) Dutch-process cocoa powder (sub: natural cocoa + ½ tsp baking soda)
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 cup (226g) unsalted butter, room temp
- 8 oz (225g) cream cheese, room temp
- 2 cups (400g) granulated sugar
- 4 large eggs, room temp
- 2 tsp vanilla extract
- ½ cup (120ml) buttermilk (sub: milk + ½ tbsp lemon juice)
Optional Add-Ins:
- 1 cup chocolate chips (fold into batter)
- Espresso powder (1 tsp) to intensify chocolate flavor
Step-by-Step Instructions
1. Prep Work
- Preheat oven to 325°F (165°C) (lower temp prevents over-browning).
- Grease and flour a 10-inch Bundt panor line two 9×5-inch loaf pans.
2. Mix Dry Ingredients
- Whisk together flour, cocoa, baking powder, and salt. Set aside.
3. Cream Butter, Cream Cheese & Sugar
- In a stand mixer, beat butter + cream cheese until smooth (~2 mins).
- Gradually add sugar, beating 5-7 minsuntil pale and fluffy.
4. Incorporate Eggs & Vanilla
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