A Light Chocolate Pound Cake Recipes

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FEATHERLIGHT CHOCOLATE CAKE



Featherlight Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 9

12 tablespoons unsalted butter (1 1/2 sticks), plus more for the pan
1 3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/4 cups sifted cake flour, plus more for the pan
1/2 cup good-quality cocoa powder, such as Valrhona or Droste
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups ice water

Steps:

  • Serving suggestion: Dust with confectioners' sugar and serve with milk
  • Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.
  • Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)
  • In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.
  • Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.
  • Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.
  • Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!
  • Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.

LIGHT CHOCOLATE CAKE



Light Chocolate Cake image

Applesauce makes this cake moist and sweet. A dusting of confectioners' sugar over the top is all that's needed.-Celeste Clarke, Wilmot, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 12

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup egg substitute (equivalent to 2 eggs)
1 cup fat-free milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup boiling water
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin). , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired.

Nutrition Facts :

CHOCOLATE POUND CAKE II



Chocolate Pound Cake II image

This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.

Provided by m-ann

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 14

Number Of Ingredients 12

1 cup butter
½ cup shortening
3 cups white sugar
5 egg whites
5 egg yolks
4 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • Sift together flour, cocoa and salt. Set aside.
  • Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
  • Add flour mixture alternately with milk. Add vanilla.
  • In a separate bowl, beat egg whites until stiff. Fold into cake batter.
  • Pour into a greased and floured tube pan. Sprinkle nuts on top.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 66.5 g, Cholesterol 109.4 mg, Fat 28.5 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 224.6 mg, Sugar 44.2 g

LIGHT CHOCOLATE POUND CAKE



Light Chocolate Pound Cake image

Make and share this Light Chocolate Pound Cake recipe from Food.com.

Provided by christinenahiman

Categories     Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter
1 1/2 cups sugar
4 large eggs
2 cups light sour cream
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
Pam cooking spray

Steps:

  • 1. Preheat oven to 325 degree.
  • 2. In a bowl put sugar and butter and batter until fluffy.
  • 3. In another bowl mix all dry ingredients: flower, baking powder, baking soda, chocolate powder, and salt.
  • 4. Add to the batter little by little alternating egg, sour cream, vanilla extract and flower mix from step 2.
  • 5. Spray your pound cake baking dish with pam and add the batter.
  • 6. Bake for approximately 60 min until inserted pick comes out dry.

Nutrition Facts : Calories 302.7, Fat 10.7, SaturatedFat 6.2, Cholesterol 71.8, Sodium 388.4, Carbohydrate 46.5, Fiber 1.7, Sugar 19, Protein 6.4

DOUBLE-CHOCOLATE POUND CAKE



Double-Chocolate Pound Cake image

This luscious loaf packs double the dose of chocolatey goodness thanks to cocoa powder and chocolate chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 teaspoon coarse salt
1/4 cup unsweetened cocoa powder
6 ounces semisweet chocolate, chopped or chips

Steps:

  • Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
  • Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
  • To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Nutrition Facts : Calories 526 g, Fat 32 g, Fiber 3 g, Protein 8 g

HOMEMADE POUND CAKE



Homemade Pound Cake image

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Provided by Must Love Home

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
  • Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
  • Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g

A LIGHT CHOCOLATE POUND CAKE



A LIGHT CHOCOLATE POUND CAKE image

Categories     Chocolate

Number Of Ingredients 11

1 cup plus 2 tablespoons sugar
1 cup all purpose flour
1/2 cup unsweetened natural (not Dutch process cocoa powder)
3/8 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1 cold large egg
2 cold large egg whites
1 tsp. instant espresso powder, or 1 1/4 teaspoons instant coffee powder or crystals
1 teaspoon pure vanilla extract
1/2 cup cold low-fat (1%) milk

Steps:

  • Position rack in lower third of the oven and preheat the oven to 350 degrees F. Spray the tube pan with vegetable oil spray. In a large bowl whisk together the sugar, flour, cocoa, baking soda and salt. Add the butter,egg and egg whites. Set a timer for 2 minutes, and begin beating with an electric mixer at medium speed. When the dry ingredients are moistened but not wet, increase the speed to high and beat until the 2 minutes are up. Combine espresso powder, vanilla, and cold milk and add to the batter. Beat at high speed for exactly 2 more minutes. Scrape the batter into the pan and spread it evenly. Bake just until a wooden toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before unmolding onto the rack to cool completely. Serve dusted with powdered sugar, if desired.

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Top Asked Questions

What do you put on a pound cake for dessert?
Top with Chocolate Ganache: Make your pound cake even more heavenly by topping it with my Pourable Chocolate Ganache! Serve with Ice Cream: Serve your chocolate pound cake with a scoop of creamy vanilla ice cream for the ultimate summer dessert. Frosting: Try using my Creamy Chocolate Frosting recipe!
How to bake a cream cheese pound cake?
Directions. Add flour mixture alternately with milk. In a separate bowl, beat egg whites until stiff. Fold into cake batter. Pour into a greased and floured tube pan. Sprinkle nuts on top. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake. A classic recipe for a cream cheese pound cake.
What is the recipe for a chocolate cake with eggs?
In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and cocoa. Combine the milk and vanilla.
How do you know when a pound cake is done baking?
When your pound cake is done baking, the surface of the cake will appear firm. The best way to tell if it’s done is by inserting a toothpick into the center of the cake between the outer and inner edge of the bundt pan. If the toothpick is covered in wet batter, let the cake continue baking.

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