Chocolate Pound Cake Recipes

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CHOCOLATE POUND CAKE



Chocolate Pound Cake image

This incredible Chocolate Pound Cake is deliciously moist, perfectly fudgy and oozing with deep, rich, chocolate flavor! The perfect cake for chocolate lovers! I've topped it with a glorious chocolate ganache glaze that takes this chocolate pound cake recipe from fabulous to unforgettable.

Provided by Trish - Mom On Timeout

Categories     Dessert

Number Of Ingredients 17

1 cup all-purpose flour
¼ cup Dutch process cocoa
¼ cup unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt (Kosher)
2 teaspoons espresso powder (or instant coffee)
2 tablespoons hot water
1 cup unsalted butter (room temperature (2 sticks))
1 cup granulated sugar
3 large eggs (room temperature)
⅔ cup sour cream (room temperature)
2 teaspoons vanilla extract
½ cup heavy cream (or heavy whipping cream)
½ cup bittersweet chocolate chips (or dark chocolate chips)
1 teaspoon butter
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F.
  • Lightly grease a 8.5 x 4.5" (1 pound) loaf pan (or grease and line with parchment paper).
  • To determine when the cake is done, insert a skewer or toothpick into the thickest part of the cake. There should be a few moist crumbs on the skewer. Let cool in pan for 20 to 30 minutes before transferring to a wire cooling rack. Let cool before glazing.

Nutrition Facts : Calories 367 kcal, Carbohydrate 32 g, Protein 4 g, Fat 26 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 103 mg, Sodium 164 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

BASIC CHOCOLATE POUND CAKE



Basic Chocolate Pound Cake image

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

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 cup baking cocoa
1 cup 2% milk
1 tablespoon vanilla extract
Confectioners' sugar, optional

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.

BEST CHOCOLATE POUND CAKE



Best Chocolate Pound Cake image

A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!

Provided by m-ann

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 12

Number Of Ingredients 13

½ cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
1 ¼ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
  • Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
  • In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

Nutrition Facts : Calories 569.8 calories, Carbohydrate 77.5 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 13.2 g, Sodium 264.4 mg, Sugar 51.5 g

CHOCOLATE POUND CAKE



Chocolate Pound Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1/2 teaspoon salt
8 large eggs, at room temperature
2 egg large yolks, at room temperature
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder
12 ounces unsalted butter (3 sticks), room temperature
2 1/2 cups sugar
6 ounces bittersweet chocolate, roughly chopped
6 ounces bittersweet or semisweet chocolate, finely chopped
8 tablespoons unsalted butter (1 stick)
1 tablespoon honey

Steps:

  • Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
  • Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together in a bowl and set aside.
  • In a heavy-duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
  • Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
  • Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.
  • Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
  • Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.
  • For the glaze: Put all the ingredients in a microwave-safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.

CHOCOLATE POUND CAKE



Chocolate Pound Cake image

You'll find that this cake goes well with ice cream, but it's also delicate enough to serve in small pieces with tea. -Ann Perry, Sierra Vista, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

8 milk chocolate bars (1.55 ounces each)
2 tablespoons water
1/2 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups cake flour, sifted
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans, optional
Confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and the chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk. Fold in nuts if desired. , Pour into a greased and floured 10-in. tube pan or fluted tube pan. Bake for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 353 calories, Fat 11g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 248mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE POUND CAKE III



Chocolate Pound Cake III image

A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation.

Provided by SDFS

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 10

1 ½ cups butter, softened
3 cups white sugar
5 eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 52.6 g, Cholesterol 104.5 mg, Fat 19.7 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 11.8 g, Sodium 318.4 mg, Sugar 38.5 g

MOIST CHOCOLATE POUND CAKE



Moist Chocolate Pound Cake image

This rich, supremely chocolatey, moist pound cake is so simple and yet so impressive, especially when frosted with my Salted Caramel Frosting, which perfectly complements the dense sweetness of the cake. If you have any leftovers, don't refrigerate, just leave tightly covered at room temperature.

Provided by Shire Born

Categories     Dessert

Time 1h34m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 11

1 1/2 cups butter, softened
3 cups sugar
2 teaspoons vanilla
5 large eggs
2 1/2 teaspoons instant coffee
1/4 cup hot water
1 cup buttermilk (see note for substitute)
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon salt
1/2 teaspoon baking powder

Steps:

  • Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
  • Dissolve coffee granules in hot water, combine with buttermilk, set aside.
  • Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
  • Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
  • Cool completely before frosting, or sprinkling with confectioners' sugar.
  • NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!

CHOCOLATE POUND CAKE



Chocolate Pound Cake image

It has the best most simple recipe with easy to follow instructions.

Provided by chocolatetreats

Time 1h45m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Place butter, sugar and vanilla essence in a bowl and beat until light and fluffy. Gradually beat in the eggs.
  • Sift together the flours and cocoa powder. Fold the flour mixture and the milk, alternately, into the butter mixture.
  • Pour the mixture into a greased and lined 22cm square cake tin and bake for 55 minutes or until the cake is cooked when tested with a skewer at oven temperatures 190C, 375f, gas 5.Stand the cake in the tin for 10 minutes before turning onto a wire rack to cool.

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