Double Chocolate Pound Cake Recipes

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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

DOUBLE CHOCOLATE POUND CAKE RECIPE



Double Chocolate Pound Cake Recipe image

A super-simple 6 ingredient chocolate pound cake that's dense, moist, and perfectly chocolate-y.

Provided by Steph Loaiza

Categories     Dessert

Time 1h

Number Of Ingredients 7

15.25 ounces chocolate cake mix (1 box)
3.4 ounces instant chocolate pudding mix (1 box)
1 cup sour cream
⅓ cup vegetable oil
4 eggs
½ cup water
2½ cups mini chocolate chips (divided)

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour (I used Baker's Joy) 2 9x5 inch loaf pans.
  • Combine cake mix, pudding mix, sour cream, vegetable oil, eggs, water, and 1 cup chocolate chips in a large bowl and beat on medium speed with an electric mixer for 1-2 minutes.
  • Pour half of the batter into each of the prepared pans.
  • Bake for 45-50 minutes, or until a toothpick stuck in the center of the loaf comes out clean.
  • Let cool in loaf pan for about 30 minutes, then remove from pan and let cool completely.
  • Melt 1 cup chocolate chips in the microwave in 30 second intervals, stirring in between, until melted and smooth. Drizzle over the top of each cake.
  • Sprinkle remaining 1/2 cup chocolate chips over the top.
  • Cut into pieces and serve.

Nutrition Facts : Calories 362 kcal, Carbohydrate 45 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 53 mg, Sodium 356 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 5 g, ServingSize 1 serving

DOUBLE CHOCOLATE POUND CAKE



Double Chocolate Pound Cake image

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

Provided by Sparkmonkey

Categories     Dessert

Time 1h40m

Yield 12 , 12 serving(s)

Number Of Ingredients 14

2 teaspoons instant coffee
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups butter, softened
2 cups granulated sugar
1/2 cup brown sugar, firmly packed
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup min semi-sweet chocolate chips

Steps:

  • Preheat oven to 325 degrees. Grease and flour the pan. In a small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool.
  • Stir together flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. Mix well. Combine cocoa mixture and sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan. Spoon remaining batter into bottom of pan.
  • Bake 60-70 minutes until toothpick inserted into center comes out clean. Cool cake in pan on wire rack for 15 minutes. Turn cake onto wire rack to cool completely. To assemble cupcake, ice top of bottom half. Place top half atop iced bottom half. Decorate as desired.

Nutrition Facts : Calories 624.4, Fat 33.7, SaturatedFat 20.4, Cholesterol 139.9, Sodium 319.8, Carbohydrate 78.1, Fiber 2.9, Sugar 50.2, Protein 7.5

DOUBLE CHOCOLATE RED WINE BUNDT CAKE



Double Chocolate Red Wine Bundt Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray, for the pan
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 1/2 cups granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup red wine
1 cup bittersweet chocolate chips
2/3 cup powdered sugar
1 tablespoon red wine

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan well with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
  • In a separate large bowl, combine the granulated sugar and butter. Using a handheld mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to combine after each addition. Add the vanilla; beat 1 more minute. Add a third of the dry ingredients and mix on low to combine. Add half of the wine and mix on low to combine. Repeat. Finish with the last addition of dry ingredients and the chocolate chips and fold in with a rubber spatula.
  • Pour the mixture into the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the middle comes out with just a few crumbs, about 45 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
  • For the glaze: In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle over the cooled cake. Allow the glaze to set for 30 minutes before serving.

GIANT DOUBLE CHOCOLATE POUND CAKE RECIPE - (4.5/5)



Giant Double Chocolate Pound Cake Recipe - (4.5/5) image

Provided by Zopmama

Number Of Ingredients 14

2 teaspoons vanilla extract
2 teaspoons instant coffee
1/2 cup water (boiling)
1/2 cup cocoa powder (unsweetened)
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 sticks butter (softened)
2 cups granulated sugar
1/2 cup brown sugar (firmly packed)
4 eggs
1 cup sour cream
1 cup mini semisweet chocolate chips

Steps:

  • Step 1 Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan. Step 2 In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool. Step 3 Stir together flour, baking soda, baking powder and salt; set aside. Step 4 In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy. Beat in eggs, one at a time. Add vanilla; mix well. Step 5 Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Step 6 Fold in chocolate chips. Spoon 2 1/2 cups batter into top of cupcake pan; spoon 3 1/2 cups batter into bottom of pan. You may have a little leftover, make into mini cupcakes. Step 7 Bake 60 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes. Step 8 Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.

DOUBLE CHOCOLATE CAKE I



Double Chocolate Cake I image

This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat.

Provided by Syd

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 11

1 ⅓ cups all-purpose flour
1 ½ cups white sugar
2 (1 ounce) squares semisweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup butter, softened
½ teaspoon red food coloring

Steps:

  • Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
  • Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
  • Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
  • Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.7 g, Cholesterol 26.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 185.9 mg, Sugar 14.2 g

DOUBLE CHOCOLATE ESPRESSO POUND CAKE



Double Chocolate Espresso Pound Cake image

Two of my biggest loves in life-chocolate and coffee-come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. -Rachel Bernhard Seis, Taste of Home Senior Editor

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 17

5 ounces milk chocolate, chopped
1/4 cup brewed espresso
1 cup butter, softened
3 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk
1 cup (6 ounces) dark chocolate chips
FROSTING:
1/4 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
3 teaspoons vanilla extract
1/2 teaspoon salt

Steps:

  • In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

Nutrition Facts : Calories 573 calories, Fat 22g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 91g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.

DOUBLE-CHOCOLATE CAKE



Double-Chocolate Cake image

You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable-oil cooking spray
1 cup warm water
1/2 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar
2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped
1/2 cup confectioners' sugar, sifted
2 tablespoons water

Steps:

  • For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
  • Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
  • Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
  • For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
  • Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.

Nutrition Facts : Calories 261 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 125 g

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

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.

LITTLE CHOCOLATE POUND CAKE FOR TWO



Little Chocolate Pound Cake for Two image

You'll love this perfect chocolicious little pound cake. It really fits the bill when you're having a chocolate attack and don't need a full size cake. Serve it with whipped cream and chocolate sauce... yum! This doubles very nicely when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.

Provided by Realtor by day

Categories     < 60 Mins

Time 35m

Yield 1 tiny loaf, 2 serving(s)

Number Of Ingredients 9

1/4 cup flour
2 tablespoons flour
2 tablespoons unsweetened cocoa powder
1/2 cup sugar
4 tablespoons sour cream
1/8 teaspoon baking soda
1 large egg, room temp
1/2 teaspoon vanilla extract (or 1/4 tsp raspberry extract)
3 tablespoons butter, room temp

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like.
  • When doubled it works nicely with either a 6 cup Bundt pan, 5 inch spring form pan, 4 mini Bundt pans or 7x4x3 loaf pan.
  • Whisk together all of the flour, cocoa powder and sugar in small mixing bowl.
  • In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla extract; gently whisk to combine.
  • Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
  • Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Do not over mix or you'll ruin the texture. Pour into prepared pan or pans.
  • Bake until well browned and toothpick inserted in center comes out clean, about 25 to 30 minutes for the petit loaf pan. When recipe is doubled, bake 40 minutes in the small loaf pan.
  • Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center. Cool in pan 10 minutes on rack. Remove from pan and cool completely.

Nutrition Facts : Calories 528.9, Fat 25.4, SaturatedFat 15, Cholesterol 151.3, Sodium 287.6, Carbohydrate 72, Fiber 2.4, Sugar 51.1, Protein 7.3

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From foodandwine.com


DOUBLE CHOCOLATE POUND CAKE RECIPE
Add chocolate and eggs, one at a time. Beat until fluffy. Mix flour and baking soda. Add to creamed mixture. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips. Turn batter into a well-greased and floured 10-inch tube baking pan. Bake at 350℉ (180℃) F for 40 to 50 minutes or until a cake tester comes out clean.
From recipeland.com


DOUBLE CHOCOLATE SOUR CREAM POUND CAKE | RECIPE | SOUR CREAM …
Ingredients: 1 avocado 1/4 cup raw cacao 1/3 scant cup maple syrup 1/4 tsp fresh vanilla (or the seeds of one vanilla bean) 1 tbsp fresh orange zest 1/2 orange-juiced (about 1/4 cup of juice) Directions: Put all the ingredients into the blender and blend until creamy.
From pinterest.com


THE BEST DOUBLE CHOCOLATE LOAF CAKE - CHEF SAVVY
2021-11-13 Double Chocolate Loaf Cake loaded with chocolate chunks then topped with a creamy chocolate ganache icing! Save Recipe Ingredients 1 1/2 sticks unsalted butter softened 3/4 cup light brown sugar 1/2 cup plus 2 tablespoons granulated sugar 2 large eggs room temperature 1 tablespoon vanilla extract 1/3 cup sour cream room temperature
From chefsavvy.com


DOUBLE CHOCOLATE ESPRESSO BUNDT CAKE WITH CARAMEL GLAZE
Grease a 10-12 cup bundt cake pan with cooking spray. In a large bowl, whisk together the flour, baking soda, and salt. Set aside. In a large saucepan, melt the butter. Once completely melted, whisk in the sour cream until smooth. Whisk in the cocoa powder and espresso then whisk in the sugar and vanilla until smooth.
From chocolatemoosey.com


DOUBLE CHOCOLATE POUND CAKE WITHOUT SHORTENING - SIMPLE …
2020-07-09 If using chocolate chips dust with flour and fold into batter. Pour mixture in tube or bundt pan that has been greased and floured well. Bake at 350° for 60 to 70 minutes or until tester comes out dry. Let cool for 15 minutes, loosen with a spatula, invert pan on cooling rack and cool completely.
From simplydeliziousbaking.com


DOUBLE CHOCOLATE SOUR CREAM POUND CAKE - ALPINE ELLA
2021-03-09 85 grams chocolate chips 89 grams cocoa powder 113 grams milk Instructions Heat your oven to 325°F/160°C. Grease and line a 9×5 inch loaf pan. Take 2 tablespoon of chips to the side for later. In a stand mixer with the whisk attachment, cream your butter for 2-3 minutes, until smooth. Add both sugars and beat again until fluffy, about 3 minutes.
From alpineella.com


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Top Asked Questions

What makes this homemade chocolate pound cake so good?
What makes this homemade chocolate pound cake so good? Our amazing Double Chocolate pound cake recipe is super moist, has a wonderful richness with cocoa, mini chocolate chips, and a decadent chocolate glaze. The crumb is fine without being overly dense, and I love the soft texture (thanks to the buttermilk in the recipe).
How do you make chocolate Bundt pan cookies?
Grease and flour a 12 cup bundt pan. In a medium sized bowl, add the flour, baking powder, baking soda, salt, and cocoa. Whisk and set aside. In the bowl of your mixer, beat the butter on medium until creamy and smooth. Gradually add the sugar and mix at medium speed for three to five minutes.
How do you make chocolate cake with a mixer?
In a medium sized bowl, add the flour, baking powder, baking soda, salt, and cocoa. Whisk and set aside. In the bowl of your mixer, beat the butter on medium until creamy and smooth. Gradually add the sugar and mix at medium speed for three to five minutes.
How do you make a light and fluffy cake?
In a medium sized bowl, add the flour, baking powder, baking soda, salt, and cocoa. Whisk and set aside. In the bowl of your mixer, beat the butter on medium until creamy and smooth. Gradually add the sugar and mix at medium speed for three to five minutes. It will become light and fluffy! Scrape the sides of the bowl as needed.

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