CHOCOLATE CROWN CAKE
Time 1h10m
Yield 8 - 8 Servings
Number Of Ingredients 10
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 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
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 13
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.
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
CHOCOLATE POUND CAKE II
This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.
Provided by m-ann
Categories Desserts Cakes Chocolate Cake Recipes
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- Sift together flour, cocoa and salt. Set aside.
- Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
- Add flour mixture alternately with milk. Add vanilla.
- In a separate bowl, beat egg whites until stiff. Fold into cake batter.
- Pour into a greased and floured tube pan. Sprinkle nuts on top.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 66.5 g, Cholesterol 109.4 mg, Fat 28.5 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 224.6 mg, Sugar 44.2 g
CHOCOLATE POUND CAKE III
A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation.
Provided by SDFS
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 52.6 g, Cholesterol 104.5 mg, Fat 19.7 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 11.8 g, Sodium 318.4 mg, Sugar 38.5 g
CHOCOLATE CROWN POUND CAKE
Utterly elegant for any occasion. This is especially pretty if you have a crown looking bundt pan but, of course, any bundt will do perfectly well.
Provided by Annacia
Categories Dessert
Time 53m
Yield 12 serving(s)
Number Of Ingredients 9
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-GLAZED POUND CAKE
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.
CHOCOLATE POUND CAKE
I am resending this recipe. This is the corrected version! I really made a goof up on the original. Sorry about the mistake I've made.
Provided by Carole Reu
Categories Dessert
Time 3h16m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Use a 8 x 4 x 2 1/2" loaf pan, (4 cups) or any 6 cup loaf pan or fluted tube pan, greased and floured.
- In a medium mixing bowl whisk together the cocoa and water until smooth.
- Allow to cool to room temperature and lightly whisk in the vanilla and eggs.
- In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
- Add 1/2 the chocolate mixture and the butter.
- Mix on low speed until the dry ingredients are moistened.
- Increase to medium speed and beat for 1 minute to develop the cake's structure. Scrape down the sides.
- Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
- Scrape the batter into the prepared pan and smooth the surface with a spatula.
- The batter will be almost 1/2 inch from the top of a 4-cup pan.
- (if your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes, (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
- Place loosely with buttered foil over the cake after 20 minutes to prevent over browning.
- The cake should start to shrink away from the sides of the pan only after removal from the oven.
- Let the cake cool in the pan on a rack for 10 minutes.
- Loosen the sides with a metal spatula and invert onto a greased wire rack.
- If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
- TOPPING: This is for extra moistness and gives a subtle coffee accent.
- In a small pan, stir together 1/4 cup water and 2 Tbsp sugar.
- Bring to a full rolling boil.
- Cover and remove from heat. When cool, add 1 tbsp Kahlua.
- When cake is baked, brush half the syrup onto the top.
- Cool the cake 10 minutes and invert it onto a lightly greased rack.
- Brush the bottom and sides with remaining syrup.
- Reinvert onto rack, top side up, to finish cooling.
Nutrition Facts : Calories 2905.2, Fat 168.7, SaturatedFat 101.2, Cholesterol 1031.4, Sodium 1092.8, Carbohydrate 321.9, Fiber 9.2, Sugar 178, Protein 38.2
RICHEST EVER CHOCOLATE POUND CAKE
The chocolate cake you'll get from this pound cake recipe with buttermilk and chocolate is dense, dark, and delicious.
Provided by Carol
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 10
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.
Nutrition Facts : Calories 393.9 calories, Carbohydrate 54.2 g, Cholesterol 88.7 mg, Fat 18.5 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11 g, Sodium 265.2 mg, Sugar 36.1 g
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.
DECADENT CHOCOLATE BROWN SUGAR POUND CAKE
Make this cake for when you want to enjoy a fine flavoured textured cake thats worth the time to make. This is not your gooey heavy extreme chocolate taste, think of it as a red velvet cake with more chocolate, a very nice cake for dainty bites, not huge mouthfuls. The cake can easily be sliced in layers and filled. Do keep an eye on the last 20-30 minutes of baking, as the edges might get dry, I tented the top loosely with foil the last 30 minutes of baking. Cake flour and chocolate extract is a must with this cake. I have made this moist dense cake on many special occasions, it is one cake that rates high on my list. Just a word of advise, if you are baking the cake in a dark metal cake pan, then lower the oven temperature to 325°F. This cake freezes well, and for some strange reason is even better after freezing, I think it must be the amount of brown sugar, so you might want to consider making this ahead, freezing and glazing it before serving. Of coarse your favorite glaze recipe can be used for this cake or use my chocolate glaze recipe #139987 for this.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h40m
Yield 1 bundt cake
Number Of Ingredients 12
Steps:
- Do not preheat the oven.
- Butter and then flour a 12-cup bundt pan and shake out any excess flour.
- In a small bowl sift together cake flour cocoa powder and salt.
- In another small bowl stir together the baking soda and sour cream.
- In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!).
- Beat in extracts and eggs one at a time, beating well after each addition.
- With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined.
- Pour the batter into bundt pan and put it in the middle of a COLD oven.
- Set oven to 350°F (if using a dark metal pan set oven to 325 degrees).
- Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking).
- Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.
Nutrition Facts : Calories 6445.2, Fat 296.7, SaturatedFat 176.1, Cholesterol 1919.3, Sodium 3639.2, Carbohydrate 909.5, Fiber 26.6, Sugar 622.7, Protein 85.1
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
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