Superrichchocolatepoundcake Recipes

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.

CHOCOLATE POUND CAKE

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.

RICHEST EVER CHOCOLATE POUND CAKE

Steps:

• Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
• In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
• Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.

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.

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.

SUPER RICH CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 325*F.
• Grease and flour a 10" fluted tube pan.
• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
• In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Blend in the vanilla.
• In 3 additions each, beat in the flour mixture and sour cream just until combined.
• Do not overmix.
• Pour batter into the prepared pan.
• Bake for 60-70 minutes, or until the center tests done.
• Cool 10 minutes in pan; invert onto a wire rack and cool completely.

SUPER CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans. In a small bowl, pour 1 cup boiling water over the cocoa powder, whisking until smooth. Set aside. In a medium bowl, whisk together 2 1/4 cups flour, baking soda, and 1/4 teaspoon salt, and set aside. In a large bowl, combine the mayonnaise and sugar. Mix on medium speed until pale and fluffy. Add the vanilla and the cocoa mixture, mixing just until combined.
• Gradually add the flour mixture, mixing gently just until combined. Divide the batter between the pans and bake until a toothpick comes out clean, about 25 minutes. Set the pans aside to cool completely. While the cakes cool prepare the filling.
• For the filling: Whisk the sugar, cornstarch, 1/2 teaspoon salt and eggs together in a medium saucepan. Whisk in the milk until well combined. Continuously whisk over medium heat until the mixture comes to a boil. Boil and whisk for 1 to 2 minutes or until the mixture thickens. Remove the pan from the heat and add the chocolate chips, butter, and vanilla, stirring until combined and smooth. Pour into a bowl and cover with plastic wrap so that the wrap is touching the top of filling. Chill until ready to use.
• For the frosting: In a large bowl, combine the butter and cocoa on medium speed until smooth. Add the vanilla. Alternate confectioner's sugar with heavy cream until the frosting reaches the desired consistency. Cook's Note: You may use more or less sugar and cream depending on when you reach the texture you prefer.
• For the ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high 1 minute, then remove and whisk together. Return to microwave for 1 more minute on high, remove and whisk. Follow this step until the mixture becomes glossy, smooth and easily spreadable. If too thick you may add slightly more cream.
• To assemble the cake: Place one cake layer on the cake plate. Cover top with chilled pastry cream until about a 1/2-inch high. You will not likely use all of the pastry cream but fit in as much of it as you can without it running over. Place the second cake layer on top of the filling. Smooth the sides and refrigerate for a few minutes to help it set up.
• With a large ladle pour the ganache into the center top of the cake, moving the ladle in circular motions to spread over the top of the cake. Add more ganache and repeat the motion as needed until the top of the cake is covered and smooth. Clean any ganache that drips down the sides. Return to refrigerator for a few minutes to firm up the ganache.
• Spread a thin layer of frosting around sides of cake only then go back over it adding more. Set aside any unused frosting for piping the bottom and top border. Do not frost over the ganache. Using a piping bag fitted with a large star or shell tip, pipe a border around the bottom of the cake and around the top edge of the cake to cover the line where frosting and ganache meet. Refrigerate for a few hours before serving.

SUPER RICH CHOCOLATE CAKE

Steps:

• Grease and line an 18 cm cake pan, dust with flour.
• Melt 300gm chocolate in a double boiler. Set aside.
• Pre-heat oven to 160 Celsius.
• Cream butter and sugar with an electric mixer for 5 mins until pale and creamy.
• With the motor running add the egg yolks one at a time, mixing in between to incorporate.
• Add the flour and beat to combine.
• Add the brandy, mix.
• Pour in half of the melted chocolate, beat until half incorporated.
• Fold through the rest of the chocolate.
• In a separate bowl, whisk the egg whites and cream of tartar until soft peaks form.
• Fold through 1/3 of the egg whites through the chocolate mixture to loosen. Fold through the rest of the egg whites, taking care no to over-mix.
• Spoon the mixture into the cake-pan and bake in the center of the oven for 1 hour or until a skewer inserted into the center comes out clean.
• Cool completely on a wire rack.
• Smother with chocolate ganache.