Chocolate Pound Cake Rich Dense Velvety Baking A Moment Food

CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F and mist a 5-cup loaf pan with non-stick spray.
• Cream the butter and sugar together in a large mixing bowl on medium-high speed for 3 to 5 minutes, or until very pale and fluffy.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the first egg, mixing in on medium speed until completely incorporated.
• Continue to add eggs, one at a time, scraping the bowl and allowing each one to fully incorporate before adding the next.
• Stir in the sour cream and vanilla on medium-low speed until well-blended.
• Add the flour, dark cocoa, regular cocoa, salt, and baking soda, folding together gently until just barely combined.
• Transfer the batter to the prepared pan, and bake the cake until a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 75 to 85 minutes).
• Cool the cake in the pan for 30 minutes, then remove it from the pan and allow it to finish cooling on a wire rack.

RICHEST EVER CHOCOLATE POUND CAKE

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.

SUPER RICH CHOCOLATE POUND CAKE

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.

CHOCOLATE VELVET POUND CAKE

Steps:

• Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
• Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
• Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
• Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
• Sift powdered sugar over top of cake.

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.

MOIST, DENSE, HEAVY CREAM POUND CAKE

Steps:

• Cream sugar and softened butter until smooth.
• Add eggs in 1 at a time, mixing well between each addition.
• sift in 1 1/2 cups cake flour, and combine.
• Add heavy cream to mixture, stir in well.
• sift in the remaining 1 1/2 cups cake flour and combine until smooth.
• Stir in vanilla extract and additional optional flavors.
• Pour into Greased and floured bundt pan or 2 loaf pans.
• Place in the middle of a cold oven, turn on heat to 350 degrees F.
• Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean.
• (the smaller the pan, the less time it will take to bake.).
• Remove from oven and let cool before removing from pan.
• store in an airtight container or wrap with aluminum foil.

CHOCOLATE VELVET CAKE

Steps:

• Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.
• Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
• Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter.
• Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.
• Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer.
• Yield 1 (13- x 9-inch) layer (8 cups batter).