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Chocolate Pound Cake Ingredients:
2 cups whole wheat flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
⅓ cup light butter
⅓ cup fat-free cream cheese
1 ½ cups granulated sugar substitute (e.g., Stevia or monk fruit)
4 large eggs
1 ½ teaspoons vanilla extract
¾ cup fat-free buttermilk
For the Chocolate Ganache:
1 ½ cups sugar-free semisweet chocolate chips
¾ cup fat-free evaporated milk
How to make Cream Cheese Chocolate Pound Cake?
Please c-lic-k the photo or the “next >” button below to see the instructions.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan and set it aside.
In a medium bowl, sift together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Mix everything until well combined.
In a large mixing bowl, cream together the softened light butter, fat-free cream cheese, and granulated sugar substitute until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the fat-free buttermilk. Begin and end with the dry ingredients. Mix until well combined.
Pour the batter into the prepared pan and smooth it out evenly.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool in the pan for 10-15 minutes. Then, remove from the pan and let it cool completely on a wire rack.
While the cake cools, heat the fat-free evaporated milk in a small saucepan until it simmers. Pour the hot milk over the sugar-free semisweet chocolate chips and whisk until melted and smooth.
Once cooled, pour the chocolate ganache over the top of the cake, spreading it evenly with a spatula.
WW Points Calculation:
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