CHOCOLATE-CHOCOLATE CHIP POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 slices of pound cake
Number Of Ingredients 9
Steps:
- Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
- Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
- Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
- Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
- Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving.
HOT CHOCOLATE MARBLE POUND CAKE
This swirly pound cake is the perfect place to use leftover hot chocolate mix. Fold in 1/2 cup of chocolate chips if you want a little more chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
- Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.
- Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
- Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.)
- Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate mix. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
- Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.
- Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.
TROPICAL WHITE CHOCOLATE POUND CAKE
Pineapple and coconut add tropical taste to this moist, luscious pound cake made with sour cream and white chocolate.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield Makes 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
- Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well. Pour into prepared pan.
- Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 90 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 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.
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
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine 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 milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
MOIST CHOCOLATE, CHOCOLATE POUND CAKE
My hubby LOVES chocolate and I have to keep finding new, delicious ways to keep him happy, lol. This is very simple and great either w/ a dollop of whipped cream, or some sliced strawberries.
Provided by sherry monfils
Categories Puddings
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350. Spray a 12 cup bundt pan with a light spraying of cooking spray. Dust pan lightly w/ unsweetened cocoa powder. In lg bowl, with mixer on med speed, mix cake mix, pudding mix, sugar, water, oil and applesauce until creamy.
- 2. Stir in sour cream, beat in eggs. Stir in chocolate chunks. Pour batter into pan and even it out with a spatula. Bake 1 hr, or until a toothpick inserted in center comes out clean. In my oven, it ook 50 mins.
- 3. Take cake out of oven and let cool 10 mins. In a small microwave bowl, melt butter with chocolate chips until just melted. Drizzle over cake. I sometimes like to decorate the cake with thin slices of fresh strawberries. I didn't have any available at the time I made this.
WONDERFUL BUTTERY MOIST POUND CAKE!
If you are searching for the perfect pound cake, then look no more, this is it!..it's one of THE best recipes for pound cake! This one has a sugar/nut topping sprinkled on top of the cake before baking. Just follow the steps carefully, mix baking powder with warm milk and the baking soda in the lemon juice, I have even used half whipping cream and half and half cream...and you will have a wonderful moist buttery pound cake that you will be making over and over again...I promise! Please, use butter only, and make sure that eggs are at room temperature, yes the flour is mixed in to the creamed mixture before the eggs, there is no mistake on the directions LOL! If you do not want to use the half and half cream, whole full-fat milk may be used in place, but the half and half cream produces a better cake. If you prefer a sweeter cake, then add in another 3-4 tablespoons sugar. I most always serve this with my caramel sauce recipe (#78088) drizzled over the cake.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease a large springform pan (do not use a Bundt or tube pan!).
- In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
- Add in the flour and beat until combined (mixture will be thick and coarse).
- Add in eggs (one at a time) mixing well after each addition.
- In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
- In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
- Add the lemon juice/baking soda mix to the batter; mix until combined.
- Pour the batter into prepare greased springform pan.
- Combine the 1/3 cup sugar with the chopped nuts.
- Sprinkle on top of cake.
- Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
- Cool the cake completely in the pan before removing.
- Delicious!
MILK CHOCOLATE POUND CAKE
Make and share this Milk Chocolate Pound Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat butter at medium speed with an electric mixer for 2 minutes or until creamy.
- Gradually add sugar and beat 5 to 7 minutes. Add eggs 1 at a time, beating after each addition just until yellow disappears. Add melted candy bars, stirring until well combined.
- Mix flour, baking soda, and salt; add to the butter mixture alternately with the buttermilk beginning and ending with the flour. Mix at low speed after each addition just until blended. Stir in pecans, chocolate syrup, and vanilla.
- Pour batter into a greased and floured 10-inch tube pan or 12-cup bundt pan.
- Bake at 325°F for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool pan on a wire rack for 10 to 15 minutes; remove from pan and cool completely on wire rack.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 6926.4, Fat 367.7, SaturatedFat 169.7, Cholesterol 1404.6, Sodium 2773.7, Carbohydrate 822.5, Fiber 31.8, Sugar 529.8, Protein 100.8
MOIST CHOCOLATE POUND CAKE
This rich, supremely chocolatey, moist pound cake is so simple and yet so impressive, especially when frosted with my Salted Caramel Frosting, which perfectly complements the dense sweetness of the cake. If you have any leftovers, don't refrigerate, just leave tightly covered at room temperature.
Provided by Shire Born
Categories Dessert
Time 1h34m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
- Dissolve coffee granules in hot water, combine with buttermilk, set aside.
- Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
- Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
- Cool completely before frosting, or sprinkling with confectioners' sugar.
- NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!
CHOCOLATE POUND CAKE
A deeply chocolate, moist and tender Chocolate Pound Cake recipe perfect for any family celebration or party.
Provided by Jocelyn Delk Adams
Categories Dessert
Time 1h20m
Number Of Ingredients 10
Steps:
- Grease and lightly flour a 10-inch tube pan. Set pan aside.
- In a very large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Add milk, butter, and cooled chocolate. Beat with an electric mixer on low to medium speed until combined. Beat on medium speed for 2 minutes. Add eggs, vanilla, and almond extract. Beat 2 minutes more. Pour batter into the prepared pan, spreading evenly. Use a knife to cut a zigzag pattern through batter to break up any large air bubbles.
- Bake in a 350 degree F for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove cake from pan. Cool completely on a wire rack.
Nutrition Facts : Calories 313 kcal, Carbohydrate 41 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 64 mg, Sodium 224 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
MOIST CHOCOLATE CAKE
This has been a family favorite for as long as I can remember. It was the first recipe that I made as a child. This cake is so moist and heavy, and has a heavenly chocolate smell.
Provided by Kellie in SLO
Categories Dessert
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients (except frosting) in one mixing bowl adding boiling water last.
- Pour into a greased and floured 9x13 inch pan.
- Bake in a 375-degree oven for 30-35 minutes.
- Frost when cool.
- NOTE: This can also be baked in 2 (8 or 9 inch) round pans or 2 (8 inch) square pans.
- It will also make about 32 cupcakes.
Nutrition Facts : Calories 394.7, Fat 19.8, SaturatedFat 3, Cholesterol 31.8, Sodium 245.2, Carbohydrate 52.4, Fiber 1.8, Sugar 34.4, Protein 4.6
VANILLA CHOCOLATE MARBLE POUND CAKE
This Vanilla Chocolate Marble Pound Cake recipe is a mix of vanilla pound cake and fudgy chocolate pound cake that's topped with an easy chocolate ganache. Both the vanilla cream cheese pound cake and the chocolate pound cake have the same base batter, making this pretty swirled pound cake incredibly easy.
Provided by Michelle
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and line an 8x4 baking pan with parchment paper (or grease well).
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.
Nutrition Facts : Calories 265 kcal, Carbohydrate 28 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 246 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
BUTTERMILK-MEXICAN CHOCOLATE POUND CAKE
This bundt cake is so moist and the chocolate and cinnamon combo resembles Mexican chocolate Yummy! From Southern Living.
Provided by Marz7215
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
- Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
- Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
- 2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed.
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.
More about "moist chocolate chocolate pound cake food"
CHOCOLATE POUND CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Cuisine AmericanTotal Time 1 hrCategory DessertCalories 333 per serving
- To your stand mixer add the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
MOIST & RICH CHOCOLATE POUND CAKE - 2 COOKIN MAMAS
From 2cookinmamas.com
Ratings 2Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- In a microwave safe bowl or measuring cup, combine water and coffee granules. Heat for 2 to 2-1/2 minutes on high, stirring once, until it comes to a boil.
CHOCOLATE MARBLE POUND CAKE RECIPE - MARCY GOLDMAN | …
From foodandwine.com
5/5 Total Time 2 hrsServings 1
- Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
- In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
- In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
- Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Dust with confectioners' sugar before serving.
SUPER MOIST CHOCOLATE POUND CAKE | COOKIES AND CUPS
From cookiesandcups.com
4.9/5 (14)Category DessertCuisine AmericanTotal Time 1 hr 15 mins
- Preheat the oven to 325°F. Generously coat a 10 – 12 cup bundt pan with baking spray. Set aside.
- In a medium bowl, dissolve the coffee granules into the hot water. When dissolved, stir in the buttermilk. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 5 minutes until light and fluffy.
- Add in the eggs one at a time, mixing until combined, scraping the sides of the bowl as necessary. Add in the vanilla, salt, baking powder, and cocoa powder and mix until combined and smooth.
BEST MOIST CHOCOLATE POUND CAKE (WITH MILK) - VEENA AZMANOV
From veenaazmanov.com
Ratings 15Category DessertCuisine AmericanTotal Time 1 hr
- In a bowl, combine the powdered sugar, and cocoa powder with milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze).Pro tip - You want a thick glaze so start with less milk then add as necessary to bring to consistency.
PERFECT CHOCOLATE POUND CAKE | RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
5/5 (2)Total Time 1 hrCategory DessertCalories 525 per serving
- Preheat the oven to 350°. Grease a loaf pan and dust it lightly with flour, tapping out any excess. Set aside until ready to use.
- Cut 1/4 cup of butter into tablespoon-sized chunks and add it to a small saucepan over medium heat. Add the chopped chocolate. Stir often, until completely melted and set aside to cool.
- In a medium-sized mixing bowl whisk together the flour, cocoa powder, baking powder and sea salt. Set aside until ready to use.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the remaining 1 cup of butter on medium-high speed for about 1 minute. Alternatively, use a large mixing bowl and a handheld mixer. Slowly add in the sugar and beat on medium-high speed for 2-3 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and beat once more.
THE BEST CHOCOLATE POUND CAKE RECIPE {BUNDT CAKE}
From shugarysweets.com
4.7/5 (42)Total Time 1 hrCategory CakeCalories 425 per serving
- Preheat oven to 350 degrees F. Grease a 6-cup bundt pan or loaf pan with butter and cocoa powder (or using a generous amount of baking spray).
- In a large mixing bowl, beat together the butter and brown sugar until smooth. Add eggs, Greek yogurt and beat until well blended.
- Add in flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Beat until combined. Stir in chocolate chips.
- Pour the batter into the prepared bundt pan. Bake for 40-45 minutes until a toothpick inserted into cake comes out clean or with a few crumbs.
CHOCOLATE POUND CAKE - EAT, LITTLE BIRD
From eatlittlebird.com
5/5 (2)Total Time 1 hr 20 minsServings 8Calories 293 per serving
- Measure the flour, cocoa, baking powder, baking soda and salt into a mixing bowl and whisk everything together to aerate the mixture. Alternatively, sift these ingredients.
- Using the KitchenAid, beat together the butter and sugar until light and fluffy and doubled in volume. Beat in the vanilla extract and coffee.
CHOCOLATE POUND CAKE - WITH A BLAST
From withablast.net
5/5 (6)Total Time 1 hr 10 minsCategory DessertCalories 200 per serving
- Place all the ingredients for the Cake in a large mixing bowl – stir through and then beat 2 minutes on high until smooth – pour batter into the prepared bundt pan – bake 50 – 55 minutes
- Remove cake from the oven – cool 25 minutes in the pan – transfer to a serving plate and let cool completely
- Melt the Chocolate until smooth – quickly stir in the Marshmallow Fluff (it would be a thick, sticky mixture) – spread over the Cake and top with Crushed Candy Cane (if using)
DEEP CHOCOLATE SOUR CREAM POUND CAKE - FOOD & WINE
From foodandwine.com
1/5 Servings 1
- Preheat the oven to 325°. Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper.
- In a medium bowl, whisk together the flour, cocoa and baking soda. In a large bowl, using an electric mixer, beat the butter with 1 cup of the sugar at medium speed until blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches. Add the chocolate pieces and beat just until combined. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.
- In a small saucepan, combine the remaining 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze 2 more times, allowing it to dry between glazings.
- Cut the cake into 3/4-inch-thick slices and serve with the Decadent Soft Chocolate Cream and whipped cream.
CHOCOLATE POUND CAKE - IMMACULATE BITES
From africanbites.com
Cuisine BritishTotal Time 2 hrsCategory Comfort Food, Dessert, Dessert/SnackCalories 265 per serving
- In a small bowl mix together hot water, cocoa powder, and instant coffee granules. Set aside while you proceed with the mixing.
- Pour heavy cream in a medium skillet, place over medium-high heat. Bring to a boil. As soon as the heavy cream boils, add chocolate chips, and salt. Let it stand for about 8- 10 minutes, without stirring.
CHOCOLATE POUND CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Reviews 5Calories 421 per servingCategory Cakes
CHOCOLATE POUND CAKE RECIPE - BELLY FULL
From bellyfull.net
Reviews 4Category DessertCuisine AmericanTotal Time 1 hr 20 mins
CHOCOLATE POUND CAKE - AMANDA'S COOKIN' - CAKE & CUPCAKES
From amandascookin.com
5/5 (3)Total Time 2 hrs 42 minsCategory DessertCalories 501 per serving
MOIST CHOCOLATE CHIP BUNDT CAKE - BEAR NAKED FOOD
From bearnakedfood.com
Category BakingTotal Time 1 hr 10 mins
26 BEST POUND CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
SOUTH YOUR MOUTH: CHOCOLATE POUND CAKE
From southyourmouth.com
Cuisine Southern, AmericanCategory Cakes, DessertsServings 16Total Time 1 hr 15 mins
NANA'S CHOCOLATE CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
MOIST CHOCOLATE, CHOCOLATE POUND CAKE | RECIPE | CHOCOLATE ...
From pinterest.com
CHOCOLATE POUND CAKE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
MOIST CHOCOLATE POUND CAKE RECIPE - CAKEBOXING.COM
From cakeboxing.com
MOIST CHAI POUND CAKE RECIPE: THIS SPICED CHAI LOAF CAKE ...
From 30seconds.com
CHOCOLATE CHIPS MOIST CAKE - WELL FOOD
From wellfoodonline.com
CHOCOLATE CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CHOCOLATE POUND CAKE RECIPE: MAMA WOULD BE PROUD OF THIS ...
From 30seconds.com
MOIST CHOCOLATE POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE POUND CAKE MOIST - CAKEBOXING.COM
From cakeboxing.com
MOIST CHOCOLATE CAKE - FOOD FUSION
From foodfusion.com
THE ULTIMATE CHOCOLATE POUND CAKE - FOOD RECIPES
From recipes.studio
A ONE-BOWL CLASSIC CHOCOLATE POUND CAKE FOR YOUR VALENTINE ...
From camillestyles.com
MOIST POUND CAKE - WESTROSA
From westrosa.com
MOIST AMISH CHOCOLATE CAKE RECIPE: A ... - 30SECONDS FOOD
From 30seconds.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love