The Ultimate Chocolate Pound Cake Recipes

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.

BEST CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
• Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
• In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

CHOCOLATE POUND CAKE

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
• Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together in a bowl and set aside.
• In a heavy-duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
• Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
• Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.
• Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
• Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.
• For the glaze: Put all the ingredients in a microwave-safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.

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

Steps:

• preheat oven to 325*F. Use middle rack.
• I used a grease and flour spray like Crisco Baking Spray.In a lg. bowl (not too huge), cream butter and sugar until fluffy then add the next 4 ingredients.
• Beat on med.-high speed for about 2 minutes.
• Add eggs one at a time, beating well after each addition and do scrape sides of bowl.
• Dissolve espresso powder in warm water and combine with sour cream or the buttermilk, whichever you choose.(I used the sour cream)
• Whisk together in small separate bowl, the cocoa and flour.
• Now combine everything in the lg. bowl containing the butter/sugar/spice mixture.(Go slow, it can be messy)
• Pour into a Bundt-style or tube pan.
• Bake for about 1 hour and 20 minutes.(Check cake 5 minutes sooner, because ovens vary).
• Remove from oven, let sit 15 minutes and then turn out on cake rack to cool completely.
• Bon Appetit!

BEST CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 325°F Grease and flour a 10-inch tube pan or bundt pan or two 9x5-inch loaf pans.
• Sift cocoa into a small bowl, Stir in flour, baking powder, and salt; set aside.
• In a larger mixer bowl, beat butter and mayonnaise until smooth. Gradually beat in sugar; beat at high speed until light and fluffy, about 3 minutes. Blend in vanilla. Add eggs, one at a time, beating well after each adition. Stir in flour mixture and milk alternately, beginning and ending with flour. Spread in prepared pan.
• Bake 55-65 minutes for loaf pans. 75-85 minutes for tube pan or bundt pan, or until a toothpick inserted in the center comes out clean.
• Cool in pan on wire rack for 10 minutes. Loosen cake from pan and remove. Cool completely. Wrap in foil and let stand at least overnight.
• TIP: For a decorative effect, place a doily on top of cake and sprinkle with icing sugar. Remove doily.

EASY CHOCOLATE POUND CAKE

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.