Dark Chocolate Pound Cake Recipe From Scratch Recipe For Stuffed

CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
• Sift the flour, baking powder, salt and cocoa together. Set aside.
• With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
• Slice the cake and serve topped with a scoop of vanilla ice cream.

BASIC CHOCOLATE POUND CAKE

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.

CHOCOLATE POUND CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cream together butter or margarine, shortening, and sugar. Add the eggs, vanilla, and salt mixing batter until light and creamy.
• Add 1cup flour and the baking powder to egg butter mixture. Stir until just combined. Then add 1/2 cup milk stirring until combined. Continue alternating flour and milk, ending with flour.
• Stir in cocoa and mix well. Place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.
• Bake in a preheated 300 degrees F (150 degrees C) oven for 1 hour 30 minutes.
• Cool cake in pan for 10 minutes. Then remove cake from its pan and let cool on a wire rack.

JAN'S DARK CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
• Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
• Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.

CHOCOLATE POUND CAKE III

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.

CHOCOLATE CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
• Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
• Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.

CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F and mist a 5-cup loaf pan with non-stick spray.
• Cream the butter and sugar together in a large mixing bowl on medium-high speed for 3 to 5 minutes, or until very pale and fluffy.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the first egg, mixing in on medium speed until completely incorporated.
• Continue to add eggs, one at a time, scraping the bowl and allowing each one to fully incorporate before adding the next.
• Stir in the sour cream and vanilla on medium-low speed until well-blended.
• Add the flour, dark cocoa, regular cocoa, salt, and baking soda, folding together gently until just barely combined.
• Transfer the batter to the prepared pan, and bake the cake until a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 75 to 85 minutes).
• Cool the cake in the pan for 30 minutes, then remove it from the pan and allow it to finish cooling on a wire rack.

FEATHERLIGHT CHOCOLATE CAKE

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.

DECADENT CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350℉. Spray cake pans with nonstick vegetable spray. Set it aside.
• In a medium bowl, combine flour, baking soda and salt. Set it aside.
• In a large microwavable bowl, melt chocolate and butter for 2 minutes, or until butter is melted. The mixture can also be melted in a saucepan over low heat. Stir until smooth. Transfer to a large bowl; add sugar and beat with an electric mixer until combined.
• Add eggs to chocolate mixture, one at a time, mixing well after each addition. Add vanilla; mix well.
• Alternate adding flour mixture and milk to chocolate mixture, beating well until everything is incorporated. Pour into prepared pans.
• Bake 32 to 36 minutes at 350℉, or until toothpick inserted in center comes out clean.
• Cool cakes in pans on a cooling grid for 15 minutes. Remove from pans. Transfer to a cooling grid to cool completely before decorating.

DARK CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°F Butter a 10-inch Bundt pan or two 9x5-inch loaf pans.
• In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an elecric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture, alternately with milk mixture, making 3 additions of flour and 2 additions of milk. Fold in chocolate chips.
• Spread into prepared pan, smoothing top. Bake for 60-70 minutes or until a tester inserted in center comes out clean with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 mintues. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.

MEGA MAGICAL 7 LAYER CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper.
• Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
• Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don't see any lumps and a thin batter has formed.
• Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
• For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature.
• Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
• For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
• For the chocolate royal icing: Place the confectioners' sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners' sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
• For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
• To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
• When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
• When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface.
• Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
• Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking.

TOP SECRET CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
• Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
• Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
• For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
• Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.