Bake Along #38 - Cold Oven Cream Cheese & Chocolate Pound Cake

After missing out three bakes in a row for Bake Along, finally I managed to find time to bake these little cutie pies
Thanks to the hosts of Bake Along, the time for submission now is 10 days, that means a lot to me! :)

This little cakes were very well received by my family, including the kids
It's indeed really good, I like the taste, very fine texture and moist too
I added chocolate to attract my kids and it worked :)
I wanted to make marble effect but since I used mini moulds it's not so easy to do so
I did have a little extra batter, so I did three cupcakes with marbled effect and baked using Happy Call pan :)

The mini donuts...

The mini cupcakes...

And the standard size cupcakes, the remaining batter baked using Happy Call pan...
Tasted the same, but the texture was slightly different, a little chewy and the texture was not as fine as those baked using oven

Recipe is  from the book Cake Keeper Cakes by Lauren Chattman
I made half recipe, modified as follows...

What you need:

1 1/2 cup cake flour (minus 1 1/2 tbsp)
1 1/2 tbsp cocoa powder
3 /4 tsp baking powder
1/2 tsp salt
114g unsalted butter, softened
114g cream cheese, softened
3/4 (slightly heaped) cup caster sugar (original half recipe uses 1 1/4 cup which I think is too much)
3 large eggs
1/2 tbsp vanilla extract
Original half recipe uses 3/4 tbsp grated fresh ginger and 1/2 tbsp grated lemon zest but I skipped them

Method:

1. Grease and flour 1 mini donut pan and 1 mini cupcakes pan
2. Combine flour, baking powder and salt in a medium bowl
3. Combine butter, cream cheese and sugar in a large bowl and beat til fluffy about 3 minutes
4. Lower the speed to medium, add in eggs one at a time
5. Add in vanilla, ginger and lemon zest (if used - I didn't use ginger and lemon zest, only vanilla)
6. Reduce speed to low and add in the flour mixture, 1/2 cup each time
7. Mix for 30 seconds on medium speed and off the mixer
8. Take 1/3 of the batter and fold in cocoa powder
9. Put batter (both plain and chocolate) in separate piping bag, snip the tip
10. Pipe the plain batter into the pan and top with the chocolate batter
11. Place the pans in the cold oven. Turn the oven to 150degC fan forced and bake without opening the door til cake is cooked when skewer comes out clean (mine is about 25 minutes)
12. Cool the cake in the pan for 15 minutes then invert onto a rack
13. Store in an airtight container

This is the bake for Bake Along event hosted by Zoe from Bake For Happy Kids, Joyce  from Kitchen Flavours and Lena, from Frozen wings

Please check out below others baked the same cake with their own brilliant modifications