Start with a 325-degree oven. Flour and grease bundt pan. Notes below.Mix cake flour, baking powder, and cocoa powder in a medium bowl. Whisk 30 seconds to combine and set away.
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In the mixer bowl, combine softened butter and cream cheese.Smoothly mix. Slowly add sugar. Stir medium-speed for three minutes. Scrape bowl bottom and sides.
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After adding each egg, mix until the yolk is no longer yellow.Mix in half the flour mixture on low speed. Increase to medium speed gradually and mix until mixed.
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Add milk and vanilla. Blend slowly, then add the remaining flour. Mix until well integrated by increasing speed slightly. Never overmix or mix on medium speed.
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Fill the bundt pan with batter. Bake until a toothpick comes out clean or with a few crumbs after 1 hour and 10 minutes. *Check the cake at one hour and adjust baking time as needed.
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Put the pan on a cooling rack and let it cool for 10 minutes. Put a cake plate or cake board on top of the bundt pan and flip it over to get the cake out.
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Microwave for 20 seconds, stir, 20 seconds, 5 seconds, and until smooth. Alter heating times as needed. Remove nearly melted chocolate and whisk till smooth.
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Apply on cake after cooling to desired thickness.I drizzled chocolate glaze on cooled pound cake. If you want more control, put the glaze into a disposable piping bag with a snipped tip and apply it on the cake.
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