Dark Chocolate Brown Sugar Pound Cake With Chocolate Glaze Food

BROWN SUGAR POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

DARK CHOCOLATE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Combine butter, coffee, and cocoa in a saucepan over medium heat until butter is melted, about 10 minutes. Stir in vanilla extract and allow to cool, about 10 minutes.
• Blend sugar, flour, baking powder, baking soda, and salt together in a bowl. Add cooled chocolate mixture to flour mixture and mix thoroughly.
• Mix mayonnaise, buttermilk, and eggs together in another large bowl. Beat with an electric mixer on high speed until well combined, about 2 minutes. Add chocolate mixture and beat on medium-high speed, scraping bowl occasionally, 3 to 4 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool for 10 minutes in the pan. Invert cake onto a serving plate and allow to cool completely, about 30 minutes more. Dust top with powdered sugar.

OLD-FASHIONED BROWN SUGAR CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.
• Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

BROWN SUGAR POUND CAKE WITH BROWN SUGAR GLAZE

Steps:

• Beat shortening,butter and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, one at a time, beating well after each addtion.
• Combine flour,salt,and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.
• Bake at 300 for 1 hour and 15 minutes or until a long wooden pick inserted into the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on a wire rack. Pour warm glaze over cake. Let cake stand 30 minutes or until glaze is firm.
• BROWN SUGAR GLAZE:.
• Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
• Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.

DECADENT CHOCOLATE BROWN SUGAR POUND CAKE

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.

CHOCOLATE POUND CAKE WITH CHOCOLATE GLAZE

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.

CHOCOLATE-GLAZED POUND CAKE

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.

DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE

Steps:

• Do not preheat oven. Butter and flour a 12-cup bundt pan, knocking out any excess flour.
• Into a small bowl sift together flour, unsweetened cocoa powder, and salt. In another small bowl stir together baking soda and sour cream.
• In a large bowl with an electric mixer (preferably a standing electric mixer) beat together butter and sugars until light and fluffy, about 10 minutes. Beat in extracts and add eggs 1 at a time, beating well after each addition. With mixer at low speed, add flour mixture and sour cream mixture alternately in batches, beating until just combined.
• Pour batter into bundt pan and put in middle of cold oven. Set oven to 350°F and bake cake 1 hour and 25 minutes, or until a tester comes out clean. Cool cake in pan on a rack 15 minutes and turn out onto rack to cool completely. Pound cake keeps, wrapped in plastic wrap, at room temperature 1 week. Alternatively, pound cake may be frozen, wrapped well in plastic wrap and foil, 3 months.
• Chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth. Transfer glaze to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer glaze to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Pipe glaze back and forth over top of cake, letting it drip down sides. Let glaze set 30 minutes at room temperature.
• Serve cake with dollops of sour cream and strawberries.

DARK CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°F Butter a 10-inch Bundt pan or two 9x5-inch loaf pans.
• In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an elecric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture, alternately with milk mixture, making 3 additions of flour and 2 additions of milk. Fold in chocolate chips.
• Spread into prepared pan, smoothing top. Bake for 60-70 minutes or until a tester inserted in center comes out clean with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 mintues. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.

BROWN SUGAR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
• In a large bowl, cream together the butter, brown sugar and white 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 milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BITTERSWEET CHOCOLATE POUND CAKE WITH DECADENT GLAZE

Steps:

• CAKE: Preheat oven to 325 degrees.
• Grease and flour a bundt or tube pan.
• In a small bowl, combine flour, soda and powder.
• In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
• In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
• Beat in eggs, one at a time.
• Stir in melted chocolate.
• Add flour mixture alternately with coffee mixture.
• Pour into prepared pan.
• Bake 1 hour or until center tests done.
• Cool 30 minutes and remove from pan onto a wire rack.
• Cool completely and transfer to serving dish.
• Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
• GLAZE: Melt chocolate and butter, stirring until smooth.
• Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
• Stir in vanilla extract.