Chocolate Crown Pound Cake Food

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.

HORTENSIA'S BEST-EVER CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
• Sift together the flour, cocoa, baking powder, baking soda, and salt.
• Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
• Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
• Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
• Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
• To finish, dust the cake with cocoa or confectioners' sugar.

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 CROWN CAKE

Steps:

• Heat oven to 325 degrees F. Grease and flour Bundt Pan. In large bowl, mix sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add all remaining ingredients except chocolate syrup and baking soda; mix well. Spoon 1/4 of batter into small bowl. Stir in chocolate syrup and baking soda; mix well. Pour chocolate batter into prepared pan. Spoon white batter over chocolate batter. Bake at 325 degrees F for 35-40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. 8 servings.

CHOCOLATE CROWN POUND CAKE

Steps:

• Heat oven to 350°F
• Grease and flour 12-cup bundt pan.
• In large bowl, combine all cake ingredients at low speed until moistened, beat 2 minutes at medium speed.
• Pour batter into greased and floured pan.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 25 minutes; invert onto serving plate.
• Cool completely.
• Heat white baking chips over very low heat with 1 tablespoon oil until chips are melted; stir until smooth, cool slightly.
• In another saucepan over low heat, heat chocolate chips with 1 teaspoon oil until chips are melted; stir until smooth, cool slightly.
• Drizzle cake with white chocolate, then with dark chocolate.

CHOCOLATE CHIP POUND CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 325° F. Grease and flour two 9 x 5-inch loaf pans.
• In a small saucepan, combine the unsweetened chocolate and 1 cup water. Place over medium-low heat and stir constantly until the chocolate is melted, about 2 minutes. Set aside to cool for 2 minutes, then whisk in the mascarpone until the mixture is smooth.
• Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the chocolate-mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients and stir just until blended.
• Divide the batter among the prepared pans and bake for 55 to 60 minutes or until a tester inserted into the center of each loaf comes out with no crumbs attached. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely. (If you plan to freeze the cakes, wrap them well in aluminum foil once they are completely cool.)
• To Make the Sauce
• Place the chocolate chips in a small heat-proof bowl. Combine the heavy cream and vanilla extract in a small saucepan and heat over medium-low heat until small bubbles appear at the edges of the pan. Pour the hot cream mixture over the chocolate chips. Stir with a fork until the chocolate is melted and the mixture is smooth.
• Drizzle the chocolate sauce over the pound cakes and refrigerate for 15 to 20 minutes to set the chocolate sauce. Return to room temperature before serving.

CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Thoroughly butter and flour a 9 inch springform pan.
• Cut a piece of parchment paper to fit into the pan, and butter and flour again.
• Sift the flour cocoa and salt onto a piece of parchment paper.
• If using an electric mixer, use the whisk attachment if you have one. In the bowl of the mixng bowl or in another large bowl, whisk the egg yolks and all but one tablespoon of the sugar. until they are foamy, pale yellow, and have at least doubled in size. Whisk in the vanilla extract.
• Sprinkle the shifted ingredients into the yolk mixture and whisk it in quickly. Don't be concerned if the flour sticks to the sides of the bowl.
• Add the butter in thirds, whisking continously, scraping all the flour down the sides of the bowl. Mix the batter once more forcefully, so everything is combined well.
• In a medium sized bowl whisk the egg whites with a pinch of salt until they are white and foamy but still quite liquid. Add the 1 tablespoon of sugar into the egg whites and beat until whiter and firmer but still this side of forming soft peaks.
• incorporate on fourth of the egg whites into the batter. Then add the remaining batter until they are completely incorporated.
• Turn the batter into the pan and bake in the center of the oven until the batter springs back and cake tester comes out clean, about 25 minutes.
• Let cool for 5 minutes, then loosen the edge of the mould. After 15 minutes cooling, remove the cake from the pan, and let it cool thoroughly on a wire rack.