BASIC CHOCOLATE POUND CAKE
This chocolate pound cake is one of my favorite cakes to bake. A friend of mine gave me this recipe years ago. Somehow it just gets better each time you bake it! -Doris Fletcher, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 429 calories, Fat 20g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 160mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE MARSCAPONE POUND CAKE
Steps:
- cing: For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a non-stick 9-by-5-inch loaf pan with vegetable oil cooking spray. Set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until smooth. Add the mascarpone cheese, oi, and vanilla and mix well. With the mixer running on low speed, gradually add the flour mixture until incorporated. Increase the speed to high and beat for 1 minute until the mixture forms a thick batter. Transfer the batter to the prepared loaf pan and bake for 60 to 65 minutes, or until a cake tester inserted into the center of the cake comes out with a few moist crumbs attached. Cool in the pan for 30 minutes. Remove the cake from the pan and cool completely on a wire rack, about 2 hours. For the icing: In a large bowl, using a high powered hand mixer on medium speed, beat the egg white product until foamy. Add the cream of tartar and beat until the mixture forms soft peaks. Gradually beat in the sugar. With the mixer running on low speed, drizzle the coffee into the egg whites (the mixture will become liquid). Increase the speed to high and beat for 3 to 4 minutes until smooth and thick. Place the icing in a serving bowl. Cut the pound cake into thin slices and serve with a dollop of icing. Cook's Note: In place of the brewed coffee, use 1/4 cup hot water mixed with 1 tablespoon of instant coffee granules. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-mascarpone-pound-cake-with-coffee-meringue-icing-recipe.html?oc=linkback
CHOCOLATE MASCARPONE POUND CAKE WITH COFFEE MERINGUE ICING
Provided by Giada De Laurentiis
Categories dessert
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a nonstick 9-by-5-inch loaf pan with vegetable oil cooking spray. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until smooth. Gradually add the flour mixture and mix until just incorporated. Reduce the mixer speed to low and add the mascarpone, vegetable oil and vanilla. Mix until incorporated.
- Transfer the batter to the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 70 to 75 minutes. Cool in the pan for 30 minutes. Remove the cake from the pan and cool completely on a wire rack, about 2 hours.
- For the icing: In a large bowl, using a high-powered hand mixer on medium speed, beat the egg whites until foamy. Add the cream of tartar and beat until the mixture forms soft peaks. Gradually beat in the sugar. With the mixer running on low speed, slowly pour the coffee into the egg white mixture. Increase the speed to high and beat until smooth and thick, 3 to 4 minutes. Place the icing in a serving bowl.
- Cut the pound cake into thin slices and serve with a dollop of icing.
MASCARPONE CHEESE POUND CAKE
This cake is simply delicious! It is light, it melts in your mouth, and it is easy to make. Your family, friends and relatives will enjoy it so very much.
Provided by SassyMom3
Categories Dessert
Time 1h15m
Yield 6-8 slice pound cake, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl, cream butter and shortening. With electric hand-held mixer on medium speed, gradually beat in the sugar. Beat in mascarpone cheese. Add flour, alternating with the eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan. Bake at 325° for about 1 hour and 15 minutes or until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.
- For Berry Salad:.
- In a large bowl, add all berries and sugar.
- Mash berries slightly and add orange liqueur. Let sit for 30 minutes until ready to serve.
- Slice pound cake and top with macerated berries and whipped cream. Garnish with mint.
Nutrition Facts : Calories 1351.8, Fat 54.2, SaturatedFat 25.4, Cholesterol 267.3, Sodium 346.4, Carbohydrate 207.4, Fiber 10.8, Sugar 148.2, Protein 15.4
CRANBERRY-MARSCAPONE POUND CAKE RECIPE
Provided by LindaW1955
Number Of Ingredients 20
Steps:
- 1. Oven 350 degrees; butter and flour 8x5" bread pan. Don't use PAM. Toss chips w/ add'l flour, toss cranberries with add'l flour 2. Combine flour, baking powder and salt, sift THREEE times, set aside 3. Over medium heat, brown 2.5 TBS butter until it is amber, remove foam and set aside 4. Whisk egg with vanilla and set aside 5. Mix butter on medium speed until creamy, slowly add sugar and continue beating until creamy. 6. Add heavy cream and mascarpone and beat on medium speed 7. Turn mixer on low speed and gradually add dry ingredients alternately with eggs. 8. Add chocolate chunks to batter and stir well, then gently stir in cranberries. 9. Pour batter into prepared loaf pan, smooth the top and gently tap the pan on counter to remove air bubbles. 10. With a butter knife draw a line down the center of the pound cake and pour browned butter into the line. 11. Bake until top of cake is golden brown and toothpick inserted comes out clean - 55-65 minutes. Cool in pan for 15", then remove from pan and cool on wire rack. 8x5 foil pan - bake 50 minutes, rotating every 15 minutes. 8x6 flat pan - bake 45 minutes rotating every 15 minutes. 12. Cool cake completely. With a mixer cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of cake and place in fridge until the frosting is set. Garnish with slivered almonds.
MOM'S CHOCOLATE POUND CAKE
This was one of my favorite things to make when I learned to bake. My mom made this when we were little and it was a real treat to have this as a decadent coffee cake. This is good without any topping, but I have tried a variety of things on the top: melted chocolate frosting, powdered sugar or glaze made from powdered sugar and milk.
Provided by Joy Andrews
Categories Desserts Cakes Pound Cake Recipes
Time 2h35m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
- In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan.
- Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.
Nutrition Facts : Calories 444 calories, Carbohydrate 61.1 g, Cholesterol 63.3 mg, Fat 20.4 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 4 g, Sodium 334.9 mg, Sugar 41.3 g
MASCAPONE CHOCOLATE CAKE
A delicious sponge cake with a mascapone cheese filling!
Provided by rosebraisby
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cream the butter with the sugar until it's light and fluffy and then beat in the eggs.
- Sift the flour and salt together and fold into the egg mixture.
- Grease the cake tin and pour the mixture into it. Bake in the centre of the oven until golden and risen. When cooked take the cake out of the tin and leave to cool.
- Whilst the cake is cooling melt the white chocolate and place in a bowl with the marscapone cheese. Mix well.
- Place the mixture evenly on the sponge cake then add the raspberries and drizzle on the chocolate
CHOCOLATE MASCARPONE LAYER CAKE
This is probably my favorite cake recipe of all time. Light, delicious, and rich, just not so easy to make. Garnish with fresh fruit or chocolate swirls.
Provided by chinchilla
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 5h45m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
- Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
- Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
- Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
- Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
- Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.
Nutrition Facts : Calories 652.2 calories, Carbohydrate 36.8 g, Cholesterol 191.6 mg, Fat 54.7 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 27.7 g, Sodium 99.6 mg, Sugar 31.3 g
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