CHOCOLATE POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 13
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.
ORANGE CHOCOLATE SWIRL POUND CAKE
I came up with this by accident. I was going to make an Orange Cream Cheese Pound Cake (inspired by Recipe#36041). I had 2 cake mixes on the table, an orange and a marble. I wasn't watching what I was doing and before I knew it I had dumped the yellow part of the marble mix in with the rest of the cream cheese, eggs, and ORANGE extract. Oh well. Oranges and Chocolate go great together, don't they? So I added the chocolate swir; and baked it. I glazed with softened canned chocolate frosting but any chocolate or orange glaze would probably be good too.
Provided by Nanita
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spray bundt pan with non-stick cooking spray.
- Put all ingredients in mixer bowl except chocolate packet from cake mix.
- Mix with electric mixer on low until all combined, about 1 minute.
- Increase mixer speed to medium and beat for 2 more minutes.
- Batter will be relatively thick.
- Remove 1 cup of batter to a separate bowl. Mix in contents of chocolate packet from cake mix. Set aside.
- Pour remaining batter (not chocolate) into prepared pan.
- Pour chocolate batter on top and swirl into orange batter with an knife.
- Bake for about 35 to 45 minutes or until cake tests done. Cool 10 minutes in pan then on a wire rack until cooled completely.
- When cake is cool, remove lid and foil packaging from chocolate frosting.
- Microwave on hight at 10 second intervals until it is a pourable consistency. Be careful not to microwave it too long or it will be too runny.
- Pour over top of cake and serve.
Nutrition Facts : Calories 380.4, Fat 22.1, SaturatedFat 5.9, Cholesterol 82.8, Sodium 364.3, Carbohydrate 43.1, Fiber 1.2, Sugar 33.6, Protein 4.7
CHOCOLATE-ORANGE POUND CAKE
Bring a Chocolate-Orange Pound Cake to your next party or get-together. White chocolate morsels make this Chocolate-Orange Pound Cake a real treat.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Add vinegar to milk; stir. Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Stir in orange extract. Beat in eggs, 1 at a time. Add flour mixture alternately with milk mixture, beating well after each addition. Stir in remaining ingredients.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 15 min.; remove to wire rack. Cool completely.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHOCOLATE "WET" CAKE
Make and share this Chocolate "wet" Cake recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400. it is important the oven is at the right temperature for this recipe, so leave ample time to preheat. Grease and flour 9x13 pan. In a large bowl, combine sugar and flour. In a heavy pan bring butter, shortening cocoa and water to boil, then add buttermilk, vanill, cinnamon and eggs; mix well. the batter will be thin and may spatter. pour into pan and bake 400 for 25 minutes. For the frosting, bring the cocoa, butter and milk to boil. Pour into bowl and add sugar till the frosting reaches desired consistency. Stir in nuts if using. Spread over cooled cake.
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