Galaxy Pound Cake

Super chocolaty pound cake topped with a cheesecake batter then swirled to look a galaxy.

I normally am not one to follow a trend or like a trend at all but I like the galaxy one.

The patterns that I have seen come in different colors like blues, pinks, purple, reds, I've even seen orange and a black background.

You can create your own pattern and use colors that you like. Be creative with this one.

If you like this recipe you might like these:
Bananas Foster Pound Cake
Spiced Cranberry Orange Cake
Red Velvet Pound Cake
Pumpkin Spice Pound Cake

__________________________________________________________________________________________

Galaxy Pound Cake 

Time

Prep: 20 minutes
Baking: 50 to 55 minutes
Cooling: 1 hour

Ingredients

Pound Cake
1 cup Unsalted Butter, room temperature
3 cups Unbleached All Purpose Flour
2 cups Granulated Sugar
4 large eggs, room temperature
1 cup Black Cocoa Powder or Baking Cocoa
1/2 cup Sour Cream
1 cup Buttermilk
1  teaspoons Fine Sea Salt
1  teaspoon Baking Powder
1 Tablespoon Pure Vanilla Extract
1 cup Chocolate Chips, I used mini chocolate chips
1/2 cup Cold Brew Coffee or 2 teaspoons Espresso Powder dissolved in 1/2 cup Hot Water

Cheesecake Swirl
12 ounces (1 1/2 bricks) Cream Cheese, room temperature
3/4 cups Granulated Sugar
1/4 cup Sour Cream
1 large egg, room temperature
1 teaspoon Pure Vanilla Extract
1 tablespoon Wilton Gel Food Coloring, I used Purple, Pink, and Blue
Pint of Sea Salt
Nonpareils or Sugar Pearls
Sprinkles, optional


1. Preheat oven to 350 degrees. Prep two 9" loaf pan or tube cake pan with nonstick cooking spray. For the loaf pan, cut a sheet of parchment in half and place in pan for easy lifting.
2.   In a medium bowl, combine flour, baking powder, sea salt, and cocoa powder. Set aside. In a large bowl, cream together butter and sugar for 5 minutes or until light and fluffy. Scrap the sides. Add sour cream, vanilla extract and eggs one at a time.
3. Add 1/3 of the flour mixture then 1/2 of the buttermilk, continue starting with flour and ending with flour. Fold in chocolate chips.
4. Cream together cream cheese, sour cream, sugar, salt and vanilla until smooth. Divide into three bowl then add food color to each bowl. Spoon out cream cheese batter on top cake then swirl to desired pattern. Add sprinkles and/or nonpareils and gently pat in.
5. Cover loaf pans or tube aluminum foil and bake for 40 minutes covers. Remove foil and bake for 10 to 15 minutes or until a cake tester comes clean. Let cool in pan for 15 minutes then transfer to a wired rack to cool completely.
___________________________________________________________________________________