The Ultimate Chocolate Pound Cake Food

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

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.

CHOCOLATE POUND CAKE

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.

HORTENSIA'S BEST-EVER CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
• Sift together the flour, cocoa, baking powder, baking soda, and salt.
• Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
• Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
• Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
• Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
• To finish, dust the cake with cocoa or confectioners' sugar.

THE ULTIMATE CHOCOLATE POUND CAKE

Steps:

• 1. Cream butter. Gradually add sugar creaming until light and fluffy. Continue for about 5 minutes at medium speed.
• 2. Stir in vanilla, and add eggs one at a time, beating well after each addition.
• 3. Dissolve coffee granules in boiling water.
• 4. In a bowl, combine flour, salt, cocoa, and baking powder.
• 5. Add flour mixture a little at a time.
• 6. Add alternately with coffee and buttermilk to the dry ingredients mixing as you go. Blending on low speed until just mixed.
• 7. Grease and lightly flour a 10 inch tube pan. Spoon batter into it. Smooth it out.
• 8. Bake in 325 F oven for 1 hour 15-20 minutes (usually 1 hr and 15 min). Here's where it gets tricky. DO NOT OVERBAKE. It will look like it's not quite done on top but the cake will spring back a bit when you lightly push down on it with 2 fingers. If you overcook this it will be dry and not very moist.
• 9. When it comes out of the oven, wait about 5 minutes. Run a knife around all edges and very carefully invert onto a serving plate.
• 10. Trust me when I say all you need to make this complete is a tall glass of milk (not for me ), a good cup of coffee, or a hot cup of tea.
• 11. You can let it cool for about 10 minutes and have a slice (chunk) while it is still warm (is what I do and everyone else in my household or anyone who has tried it). Or let it cool completely and then enjoy. If ya can't wait (none of us can) just dig in as soon as you've inverted it into a plate. Actually, who am I kidding...We don't even wait for it to cool down. I would love to try some kind of frosting w/this but as long as my hubby is still alive and has anything to say about it. It's not gonna happen... lol. You know what they say, "DONT MESS WITH A GOOD THING!"
• 12. NOTE: The time before last I ran out of sugar and cocoa so this is what I did. I had enough white sugar for 1 cup. So to that, I added 2 cups of brown sugar. And, I had maybe about a 1/3 cup of cocoa ... So I added the remainder of the 3/4 cup it called for with instant chocolate fudge pudding. Both ways were scrumptious but the original is best. :)

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.

BEST CHOCOLATE POUND CAKE

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.

MOIST CHOCOLATE POUND CAKE

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!