Triple Chocolate Pound Cake Recipes

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.

TRIPLE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°.
• Mix the Cake mix, Instant Pudding, Oil, Eggs, and Water and set aside.
• Melt the Chocolate Chips in the Microwave for 30- 45 seconds or until completely melted and stir until smooth.
• Add melted Chocolate Chips to the Cake batter and mix thoroughly.
• Pour batter into a Bundt Pan or in two medium size loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
• When cake is almost completely cooled, remove from pan and sprinkle with Powdered Sugar.
• Variations:.
• Add Cherry Pie Filling over each slice and a dollop of Cool Whip for a Black Forest Dessert or Vanilla Ice Cream between two slices topped with Hot fudge Sauce, Cool Whip and a Cherry for the Best Hot Fudge Cake Ever!
• Enjoy!

TRIPLE CHOCOLATE POUND CAKE

Steps:

• CAKE: Preheat oven to 350*F.
• Grease and flour a 10" tube pan.
• With an electric mixer on low speed, cream together the butter and sugar.
• Add eggs, one at a time, blending well after each addition.
• Blend in vanilla.
• Scrape down sides of bowl; blend on high speed for 6 minutes, scraping bowl occasionally.
• Whisk together the flour, cocoa powder, baking powder, and salt.
• Mix in the flour mixture alternately with the milk, blending after each addition until the batter is smooth.
• Stir in the chocolate chips; pour batter into the prepared pan.
• Bake for 75-85 minutes, or until a toothpick tests done.
• Cool in pan for 20 minutes; invert onto a serving dish and cool completely.
• GLAZE: Combine the chocolate chips, shortening, and corn syrup in a saucepan over very low heat.
• Stir just until melted and smooth; cool slightly.
• Pour or spoon glaze over cake; let stand until glaze is set.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.