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-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 WITH CHOCOLATE GLAZE
This is a traditional southern recipe, that gets a little extra chocolatey taste from the glaze that is drizzled over the cake. From Southern Living
Provided by breezermom
Categories Dessert
Time 1h45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE CAKE:.
- Cream shortening and butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, 1 at a time, beating after each addition.
- Sift flour, baking powder, salt, and cocoa together. Add to creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until blended after each addition. Stir in vanilla.
- Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes; remove from the pan, and cool completely on a wire rack.
- Spoon Chocolate Glaze over the top of the cake, allowing it to drizzle down the sides of the cake. Sprinkle top of cake with chopped pecans, if desired.
- FOR THE CHOCOLATE GLAZE:.
- Microwave the chocolate baking squares in a large glass bowl at high for 1 1/2 minutes, or until melted, stirring twice. Add sugar and water, beating at medium speed with an electric mixer until blended. Add egg, and beat until blended. Add egg yolk, and beat until mixture cools. Add butter, 1 tbsp at a time, beating until blended. Serve over cake.
Nutrition Facts : Calories 979.5, Fat 55.1, SaturatedFat 28.5, Cholesterol 245.7, Sodium 512.3, Carbohydrate 118.6, Fiber 4.4, Sugar 86.4, Protein 12.2
CHOCOLATE VELVET
Steps:
- If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer rim edge of the champagne flute in the chocolate.
- Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink.
CHOCOLATE HAZELNUT POUND CAKE WITH SHINY CHOCOLATE GLAZE
Steps:
- Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
- Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
- Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally, until melted. Remove bowl from pan and set aside.
- In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand.
- In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
- Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula, continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
- Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool.
- For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate. Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
- Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip down outside and center of cake. Let glaze dry before moving cake.
CHOCOLATE HAZELNUT POUND CAKE WITH SHINY CHOCOLATE GLAZE
Make and share this Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze recipe from Food.com.
Provided by greysangel
Categories Dessert
Time 1h30m
Yield 16-20 serving(s)
Number Of Ingredients 11
Steps:
- Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface.
- shaking out the excess. Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
- Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally,until melted. Remove bowl from pan and set aside.
- In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and.
- beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand.
- In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg.
- whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
- Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula,.
- continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
- Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the.
- central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool.
- For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate.
- Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
- Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip.
- down outside and center of cake. Let glaze dry before moving cake.
Nutrition Facts : Calories 505.4, Fat 36.6, SaturatedFat 17.8, Cholesterol 136.3, Sodium 84.4, Carbohydrate 47.2, Fiber 6.1, Sugar 27.9, Protein 9.6
DEVIL'S FOOD POUND CAKE WITH CHOCOLATE GLAZE
This recipe was on a box of Duncan Hines Deluxe II Devil's Food Cake Mix and dates back to the late 60's or early 70's. The Deluxe II series is no longer made by Duncan Hines. I assume that the Moist Deluxe series replaces the Deluxe II. I made the recipe several times, and it was very good. I am posting to Zaar so that I can throw away this tiny piece of paper.
Provided by MrsJ492
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Blend all ingredients in a large bowl.
- Beat at medium speed for 2 minutes, careful not to overmix.
- Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
- Cake will be done when center springs back when touched lightly.
- Let cool right side up for 25 minutes.
- Remove from pan.
- To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
- Immediately beat in 1 cup confectioners sugar.
- Drizzle over cake.
Nutrition Facts : Calories 282.9, Fat 14.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 373.2, Carbohydrate 37.9, Fiber 1.1, Sugar 23.3, Protein 3.8
CHOCOLATE VELVET POUND CAKE
The addition of hot water at the end of this recipe makes for an exceptionally moist cake. Ice cream and warm Chocolate Ganache are also nice accompaniments for this cake.
Provided by LMillerRN
Categories Dessert
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 496.3, Fat 20.8, SaturatedFat 12.3, Cholesterol 82.8, Sodium 300.8, Carbohydrate 72.5, Fiber 2.5, Sugar 51.8, Protein 5.7
WHITE CHOCOLATE POUND CAKE WITH WHITE CHOCOLATE ICING
Make and share this White Chocolate Pound Cake With White Chocolate Icing recipe from Food.com.
Provided by mailbelle
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
- Pour into a greased and floured 10-inch tube or bundt pan.
- Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack; cool completely.
- FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
- Remove from the heat.
- Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
- Drizzle over cake.
Nutrition Facts : Calories 607.5, Fat 28.4, SaturatedFat 17, Cholesterol 138.1, Sodium 386.8, Carbohydrate 81.7, Fiber 0.8, Sugar 57.2, Protein 8.2
CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE
Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven.
Provided by CCinSC
Categories Dessert
Time 1h5m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat oven to 350°.
- Grease and flour bundt pan, set aside.
- In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
- In another bowl, combine water, eggs, and vanilla mixing well.
- Add egg mixture to dry mixture and mix with spoon until just blended.
- Pour into prepared pan.
- Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
- Cool 15 to 20 minutes before removing cake from pan.
- When completely cool, drizzle cake with Chocolate Glaze.
- Chocolate Glaze: Combine all ingredients in bowl.
- Mix with spoon until smooth.
CHOCOLATE POUND CAKE WITH FUDGE ICING
Make and share this Chocolate Pound Cake With Fudge Icing recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube pan; set aside.
- In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
- Add eggs, one at a time, beating well after each addition.
- In another bowl, sift together flour, cocoa, baking powder, and salt.
- Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
- Pour batter into prepared pan.
- Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
- Note: You may have to bake your cake longer than the stated time, depending on your oven.
- Let cool in pan for 15 minutes.
- Invert onto a cooling rack and let cool completely.
- Place cake on a cake plate, ready to frost, before making fudge icing.
- Frost with fudge icing as soon as it reaches the proper spreading consistency.
- For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
- Bring to a boil over medium heat.
- Let boil for 2 minutes.
- Remove from heat and add vanilla.
- Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
- If making icing on a rainy day, it may take longer to reach a spreadable consistency.
- If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.
Nutrition Facts : Calories 783.2, Fat 35.9, SaturatedFat 18.6, Cholesterol 142.4, Sodium 169.2, Carbohydrate 112.5, Fiber 2.6, Sugar 85.5, Protein 8.4
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