Light 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

CHOCOLATE POUND CAKE



Chocolate Pound Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 11

1 cup (2 sticks) butter, room temperature, plus more for greasing the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup vegetable shortening
3 cups sugar
5 large eggs, room temperature
1 cup milk
2 teaspoons vanilla extract
Vanilla ice cream, for serving

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.

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.

EASY CHOCOLATE POUND CAKE



Easy Chocolate Pound Cake image

-Cynthia Allen, Buffalo, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 6

1 package devil's food cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs
1-1/4 cups water
1/2 cup vegetable oil
3/4 cup vanilla frosting

Steps:

  • In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.

Nutrition Facts : Calories 337 calories, Fat 15g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 448mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

LIGHT CHOCOLATE POUND CAKE



Light Chocolate Pound Cake image

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

Provided by christinenahiman

Categories     Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter
1 1/2 cups sugar
4 large eggs
2 cups light sour cream
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
Pam cooking spray

Steps:

  • 1. Preheat oven to 325 degree.
  • 2. In a bowl put sugar and butter and batter until fluffy.
  • 3. In another bowl mix all dry ingredients: flower, baking powder, baking soda, chocolate powder, and salt.
  • 4. Add to the batter little by little alternating egg, sour cream, vanilla extract and flower mix from step 2.
  • 5. Spray your pound cake baking dish with pam and add the batter.
  • 6. Bake for approximately 60 min until inserted pick comes out dry.

Nutrition Facts : Calories 302.7, Fat 10.7, SaturatedFat 6.2, Cholesterol 71.8, Sodium 388.4, Carbohydrate 46.5, Fiber 1.7, Sugar 19, Protein 6.4

CHOCOLATE-GLAZED POUND CAKE



Chocolate-Glazed Pound Cake image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.

SOUTHERN-STYLE CHOCOLATE POUND CAKE



Southern-Style Chocolate Pound Cake image

I found this recipe and wanted to share it with you all. It turned out very good. It's not too sweet and not too chocolaty. You can add more cocoa if you'd like.

Provided by 2OFFIVE1

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h50m

Yield 24

Number Of Ingredients 9

1 cup butter
½ cup shortening
3 cups white sugar
5 eggs
½ teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
½ cup Dutch process cocoa powder
½ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) loaf pans. Sift together the flour, cocoa and baking powder. Set aside.
  • In a large bowl, cream together the butter, shortening 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 milk, mixing just until incorporated. Pour batter into prepared pans.
  • Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 38.5 g, Cholesterol 59.9 mg, Fat 13.6 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 6.5 g, Sodium 81.4 mg, Sugar 25.6 g

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

TASTE-OF-SUMMER LIGHT POUND CAKE



Taste-of-Summer Light Pound Cake image

This delicious, reduced-calorie pound cake brings the bright look and taste of summer to your table year-round. -Jill Bellrose, Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 18

1/2 cup butter, softened
1 cup sugar
2 large egg whites, room temperature
1 large egg, room temperature
1 tablespoon lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup fat-free lemon yogurt
GLAZE:
3/4 cup confectioners' sugar
4 teaspoons lemon juice
1 teaspoon grated lemon zest
1/3 cup dried apricots, finely chopped

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, whisk the confectioners' sugar, lemon juice and lemon zest until blended. Stir in apricots. Drizzle over cake.

Nutrition Facts : Calories 276 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 267mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

LIGHT CHOCOLATE CAKE



Light Chocolate Cake image

Applesauce makes this cake moist and sweet. A dusting of confectioners' sugar over the top is all that's needed.-Celeste Clarke, Wilmot, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 12

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup egg substitute (equivalent to 2 eggs)
1 cup fat-free milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup boiling water
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin). , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired.

Nutrition Facts :

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From biggerbolderbaking.com


CLASSIC CHOCOLATE POUND CAKE RECIPE | SOUTHERN LIVING
Preheat oven to 325˚F. Beat butter with an electric mixer on medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Stir together baking soda and buttermilk in small bowl until baking soda is dissolved.
From southernliving.com


CHOCOLATE POUND CAKE - MARSHA'S BAKING ADDICTION
2021-12-14 Instructions. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside. Whisk together the flour, cocoa powder, and salt. Set aside. In a separate large mixing bowl, beat together the butter and sugar until light and fluffy.
From marshasbakingaddiction.com


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