CHOCOLATE POUND CAKE
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
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
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
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
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
-Cynthia Allen, Buffalo, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 6
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.
BEST CHOCOLATE POUND CAKE
A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!
Provided by m-ann
Categories Desserts Cakes Pound Cake Recipes
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 77.5 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 13.2 g, Sodium 264.4 mg, Sugar 51.5 g
MOM'S CHOCOLATE POUND CAKE
This was one of my favorite things to make when I learned to bake. My mom made this when we were little and it was a real treat to have this as a decadent coffee cake. This is good without any topping, but I have tried a variety of things on the top: melted chocolate frosting, powdered sugar or glaze made from powdered sugar and milk.
Provided by Joy Andrews
Categories Desserts Cakes Pound Cake Recipes
Time 2h35m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
- In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan.
- Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.
Nutrition Facts : Calories 444 calories, Carbohydrate 61.1 g, Cholesterol 63.3 mg, Fat 20.4 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 4 g, Sodium 334.9 mg, Sugar 41.3 g
VERMEER CHOCOLATE POUND CAKE
If you like chocolate, cake and liqueur this is for you. It's a wonderful cake that is a fit for everyday or for dressed up holidays. This comes from the Vermeer site but any chocolate liqueur that you like will work as Vermeer is no longer available in North America. You might use Godiva, it's what I use now.
Provided by Annacia
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- To make the cake:.
- Use 8.5" x 4.5" x 2.5" metal loaf pan to trace and cut out a rectangle of wax paper.
- Butter the loaf pan and insert wax paper at the bottom of the pan.
- Butter the wax paper.
- Melt chocolate squares in a small heatproof bowl over hot, but not simmering, water, stir occasionally.
- Remove from heat and set aside.
- In another bowl, combine flour, baking soda, baking powder and salt and set aside.
- Cream butter and sugar in a large bowl with an electric mixer.
- Beat, for about three minutes, until light and fluffy.
- Beat in the cooled chocolate, then the eggs one at a time and the vanilla.
- Stir in half the flour mixture.
- Then stir in the sour cream.
- Then stir in the remaining flour.
- Quickly stir in the 1/8th cup of Chocolate Liqueur, remembering to shake well before pouring.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 50-55 minutes or until toothpick inserted into the middle of the cake comes out clean.
- Cool in the pan on a rack for 10 minutes.
- Remove the cake from the pan, and peel wax paper from base, let the cake cool completely.
- Fill base of pan with ½ cup of Chocolate Liqueur, remembering to shake well before pouring. Put the cake back into the pan and allow the liqueur to soak in well.
- To make the glaze:.
- Sift confectioner's sugar into a bowl.
- Using an electric mixer beat in the Chocolate Liqueur, remembering to shake well before pouring.
- Mix, for about two minutes, until smooth and thin Drizzle glaze over the top of the cooled cake, smoothing with a knife where necessary, allowing glaze to drip down the sides of the cake.
- Serving suggestion:.
- Serve with vanilla ice cream that has been drizzled with Vermeer Dutch Chocolate Cream Liqueur. Created by Elizabeth Colie Gadberry.
Nutrition Facts : Calories 331.5, Fat 17, SaturatedFat 10.2, Cholesterol 67.6, Sodium 224.8, Carbohydrate 44.6, Fiber 1.8, Sugar 32.3, Protein 4
CHOCOLATE POUND CAKE
This chocolate pound cake recipe is courtesy of Emily Luchetti and should be used in herChocolate Caramel Bread Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch bundt pan.
- Sift together flour, cocoa powder, and baking powder onto a piece of parchment paper or into a bowl. Add salt and set aside. In a small bowl or measuring cup, stir together milk, lemon juice, vanilla, and 2 tablespoons water; set aside.
- Combine butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add flour mixture in 3 additions, alternating with the milk mixture and ending with the flour mixture, mixing well after each addition. Pour into prepared pan.
- Bake until a cake tester inserted into the center comes out clean, about 50 minutes. Let cool to room temperature.
DOUBLE-CHOCOLATE POUND CAKE
This luscious loaf packs double the dose of chocolatey goodness thanks to cocoa powder and chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 8
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.)
Nutrition Facts : Calories 526 g, Fat 32 g, Fiber 3 g, Protein 8 g
SUPER RICH CHOCOLATE POUND CAKE
A relatively quick and easy cake, with a dynamite taste! During the school year (my husband and I are both teachers), things get a little hectic with grading exams, papers, and projects...plus my son Jake is starting pre-school in a few weeks...so I'm glad to have some fast, reliable goodies on hand that don't take too much time to make or require a lot of fuss. Try it once--you'll see;)
Provided by JamesDeansGirl
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 528.6, Fat 26.4, SaturatedFat 15.8, Cholesterol 143.5, Sodium 370.4, Carbohydrate 68.7, Fiber 3, Sugar 40.5, Protein 7.9
More about "vermeer chocolate pound cake recipes"
CHOCOLATE POUND CAKE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
Category Breakfast, DessertEstimated Reading Time 5 mins
- Combine flour, baking powder, salt and cocoa powder; alternately add dry ingredients with milk to the creamed mixture.
- Pour into prepared Bundt pan. Bake for 1 hour and 20 minutes or until toothpick comes out clean.
CHOCOLATE POUND CAKE - JO COOKS
From jocooks.com
CHOCOLATE POUND CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
OLD FASHIONED CHOCOLATE POUND CAKE
From old-fashion-recipe.com
10 BEST CHOCOLATE GRAND MARNIER CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE POUND CAKE (QUICK AND EASY) - SWEETEST MENU
From sweetestmenu.com
SUPER MOIST CHOCOLATE POUND CAKE | COOKIES AND CUPS
From cookiesandcups.com
CHOCOLATE POUND CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
GERMAN CHOCOLATE POUND CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
CHOCOLATE POUND CAKE: RICH, DENSE, & VELVETY -BAKING A …
From bakingamoment.com
CHOCOLATE POUND CAKE - I AM BAKER
From iambaker.net
CHOCOLATE POUND CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (9)Calories 190 per servingTotal Time 2 hrs
CHOCOLATE POUND CAKE - THE BEST EVER! - NEW SOUTH TABLE
From newsouthtable.com
TANGERINE DARK CHOCOLATE POUND CAKE - BAKER BETTIE
From bakerbettie.com
NANA'S CHOCOLATE POUND CAKE - SOUTHERN BITE
From southernbite.com
CHOCOLATE POUND CAKE WITH CARAMEL ICING - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CHOCOLATE POUND CAKE - DEL'S COOKING TWIST
From delscookingtwist.com
COPYCAT ENTENMANN'S CHOCOLATE POUND CAKE - PAMS DAILY DISH
From pamsdailydish.com
CHOCOLATE POUND CAKE RECIPE | MY MAMA'S FAMOUS VERSION
From lauramintz.com
THE BEST CHOCOLATE POUND CAKE - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
CHOCOLATE POUND CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
MARYAN'S CHOCOLATE POUND CAKE - PAULA DEEN
From pauladeen.com
DECADENT CHOCOLATE POUND CAKE - MORGAN SISTERS RECIPES
From morgansistersrecipes.com
DECADENT CHOCOLATE POUND CAKE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
CHOCOLATE POUND CAKE - IMMACULATE BITES
From africanbites.com
CHOCOLATE POUND CAKE – EAT, LITTLE BIRD
From eatlittlebird.com
CHOCOLATE POUND CAKE - THE SEASONED MOM
From theseasonedmom.com
CHOCOLATE POUND CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OLD FASHIONED CHOCOLATE POUND CAKE - CRINKLEDCOOKBOOK.COM
From crinkledcookbook.com
THIS CHOCOLATE POUND CAKE MADE ME LOOK LIKE A REAL BAKER
From southernliving.com
BACK-TO-BASICS DARK CHOCOLATE POUND CAKE | BEAR NAKED FOOD
From bearnakedfood.com
THE BEST CHOCOLATE POUND CAKE | MY MOM’S RECIPE
From pastrychefonline.com
CHOCOLATE VANILLA MARBLE POUND CAKE - THE BUSY BAKER
From thebusybaker.ca
DARK 'N' STORMY CHOCOLATE POUND CAKE - BAKER BY NATURE
From bakerbynature.com
CHOCOLATE VELVET "POUND" CAKE RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE POUND CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love