Double Chocolate Pound Cake Recipes

DOUBLE-CHOCOLATE POUND CAKE

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.)

DOUBLE CHOCOLATE POUND CAKE RECIPE

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.

DOUBLE CHOCOLATE POUND CAKE

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.

DOUBLE CHOCOLATE RED WINE BUNDT CAKE

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)

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

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.

DOUBLE CHOCOLATE ESPRESSO POUND CAKE

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.

DOUBLE-CHOCOLATE CAKE

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.

CHOCOLATE POUND CAKE II

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.

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.

LITTLE CHOCOLATE POUND CAKE FOR TWO

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.