Chocolate Velvet Pound Cake Recipes

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CHOCOLATE VELVET POUND CAKE WITH CHOCOLATE GLAZE



Chocolate Velvet Pound Cake with Chocolate Glaze image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 17

1 1/4 cups sugar
1 cup all purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch Process (alkalized) cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, softened to room temperature
1 large egg
2 large egg whites
2 teaspoons instant espresso powder freeze dried coffee crystals (optional)
1/2 cup low-fat plain yogurt
1 teaspoon vanilla
Powdered sugar for dusting, optional
1/3 cup light brown sugar
1/4 cup unsweetened Dutch process cocoa powder
1/3 cups lowfat milk
1/4 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees. Position rack in lower third of the oven. On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined.
  • Add the softened butter, whole egg, and egg whites. Set a timer for 2 minutes as you begin beating on medium speed. As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up. Stir the optional espresso powder into the yogurt, if you are using it. Add the yogurt and vanilla to the batter. Beat at high speed for exactly 2 more minutes.
  • Scrape the batter into the pan. Bake 30 to 35 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean. Do not over bake. Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely. Serve sprinkled with powdered sugar.
  • Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa. Use a wooden spoon to stir in just enough milk to form a smooth paste. Stir in the remaining milk. Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1 1/2 minutes, stirring constantly to prevent burning. Off heat, stir in vanilla. Cool to room temperature. Spoon glaze over cake.

CHOCOLATE VELVET POUND CAKE



Chocolate Velvet Pound Cake image

The addition of hot water at the end of this recipe makes for an exceptionally moist cake. Ice cream and warm Chocolate Ganache are also nice accompaniments for this cake.

Provided by LMillerRN

Categories     Dessert

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16 ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract

Steps:

  • Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  • Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  • Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
  • Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
  • Sift powdered sugar over top of cake.

Nutrition Facts : Calories 496.3, Fat 20.8, SaturatedFat 12.3, Cholesterol 82.8, Sodium 300.8, Carbohydrate 72.5, Fiber 2.5, Sugar 51.8, Protein 5.7

VANILLA VELVET/CHOCOLATE CAKE



Vanilla Velvet/Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 (9-inch) pans

Number Of Ingredients 17

12 ounces cake flour
1 1/2 tablespoons baking powder
1 teaspoon salt
10 ounces sugar
4 egg whites
9 ounces milk
2 3/4 teaspoons vanilla extract
6 ounces butter, softened
3/4 cup cocoa powder
2 1/2 cups cake flour
1 3/4 cups sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
1 1/4 cups water
4 eggs
2 1/2 teaspoons vanilla extract
1 1/4 cups butter, softened

Steps:

  • For the Chocolate Cake:
  • Preheat oven to 325 degrees F and spray 2 (9-inch) cake pans with cooking spray.
  • For each cake:
  • Combine all dry ingredients and sift. Combine all wet ingredients and whisk to incorporate. In a mixer fitted with a paddle attachment, mix the sifted dry ingredients and butter. Add 1/3 of the wet ingredients and mix on medium speed for 1 minute. Scrape down the sides of the bowl and repeat this process 2 more times. Poor batter evenly into prepared cake pans. Bake in a preheated oven for 30 to 35 minutes. Check the center of cakes with a toothpick for doneness. Cool.

CHOCOLATE VELVET CAKE



Chocolate Velvet Cake image

Make and share this Chocolate Velvet Cake recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
2 cups cake flour
1 cup dutch process cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
2 teaspoons vanilla extract

Steps:

  • Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.
  • Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
  • Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter.
  • Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.
  • Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer.
  • Yield 1 (13- x 9-inch) layer (8 cups batter).

Nutrition Facts : Calories 546.6, Fat 27.4, SaturatedFat 13.2, Cholesterol 129.8, Sodium 279, Carbohydrate 73.2, Fiber 2.8, Sugar 51.6, Protein 6.9

CHOCOLATE VELVET DESSERT



Chocolate Velvet Dessert image

This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups semisweet chocolate chips
6 large egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Steps:

  • In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

DORIS'S VELVET CHOCOLATE CAKE



Doris's Velvet Chocolate Cake image

Doris Schecter, owner of the My Most Favorite Dessert Company bakery, shares her recipe for this flourless chocolate cake. For a taller cake, Doris suggests making this recipe 1 1/2 times.

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 6

10 tablespoons (1 1/4 sticks) unsalted margarine, cut into chunks, plus more for pan
1 pound semisweet or bittersweet chocolate, coarsely chopped
1 tablespoon instant espresso, or coffee powder
5 extra-large eggs, separated
1 tablespoon granulated sugar
Boiling water, for roasting pan

Steps:

  • Preheat oven to 350 degrees. Lightly coat an 8-by-3-inch round cake pan with margarine, and line bottom with a round of parchment paper; set aside.
  • In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt the chocolate with the margarine and instant espresso, stirring until smooth and glossy. Remove bowl from pan of water, and let mixture cool slightly. Whisk in egg yolks one at a time, beating well after each addition.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed to soft peaks. With machine running, slowly add granulated sugar, beating until stiff glossy peaks form. Stir about 1/4 of the whites into chocolate base to lighten it. Gently but thoroughly fold in remaining whites until thoroughly combined.
  • Pour batter into prepared cake pan. Place in a roasting pan, and pour hot water into roasting pan to come halfway up sides of cake pan. Carefully transfer to oven, and bake until top of the cake is just set in the center, about 35 minutes. Transfer to a wire rack to cool completely, then transfer to refrigerator for at least 4 hours and up to overnight.
  • Run a paring knife around edges of cake to release from pan, and unmold (if the cake doesn't come out of pan, briefly dip bottom of cake pan in warm water; do not leave in water too long, or cake will melt). Invert cake onto serving platter, and dust top with confectioners' sugar. Serve in very thin slices.

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