Top Chocolate Pound Cake Recipes
Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy
Chocolate Pound Cake
Chocolate Pound Cake with Chocolate Ganache
1.5 hrs to make
Ingredients
Vegetarian
Refrigerated
- 5 Egg
Baking & Spices
- 5 oz Chocolate
- 3/4 cup Cocoa
- 1 cup Flour
- 1 tsp Salt
- 1 1/4 cup Sugar
Dairy
- 1 cup Butter
- 1/2 cup Heavy whipping cream
Liquids
- 1/3 cup Water
Instructions
- Grease the 9x5 inch loaf pan and line it with the baking paper
- Preheat the oven at 325 degrees F.
- In a bowl mix together flour and salt
- Place the chopped chocolate in the heatproof bowl and pour boiling water over to melt the chocolate, then stir in the cocoa and set aside to cool for a few minutes
- Mix the butter and sugar until it’s fluffy, add chocolate and cocoa mixture and mix it well
- Eggs add one at a time, and mix well after each addition.
- Gradually add the mixture of flour and salt, stir it well.
- Spread the batter in the prepared pan, and tap gently the pan a few times on your work surface to eliminate air bubbles.
- Bake for 6o-70 minutes, or until a toothpick inserted in the center of the cake comes out clean (be careful not to overdo it, it will become dry)
- Let it cool a few minutes in the pan, than turn it out of the pan and allow to cool completely.
- Make the chocolate ganache while the cake is cooling. Melt the chocolate and whisk in the heavy whipping cream until become silky. Spread it over the cake.
Super Easy Recipe
Chocolate Pound Cake
1.5 hrs to make
Ingredients
Refrigerated
- 5 Eggs
Baking & Spices
- 3 cups All purpose flour
- 2 tsp Baking powder
- 1/2 cup Cocoa
- 1/2 tsp Salt
- 1/2 cup Shortening
- 3 cups Sugar
Dairy
- 2 sticks Butter
- 1 1/4 cups Milk
Instructions
- Preheat the oven to 325 degrees.
- Cream the butter, sugar, and shortening.
- Add the eggs one at a time and beat well.
- Add the dry ingredients alternately with milk, being sure to blend well.
- Add vanilla extract.
- Pour into a large greased tube or Bundt cake pan and bake for 1 hour and 10 minutes or until a tooth pick inserted in the middle comes out clean.
Chocolate Pound Cake
Ingredients
Vegetarian
Refrigerated
- 5 Eggs
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Canned Goods
- 1/4 cup Evaporated milk
Baking & Spices
- 1/2 tsp Baking powder
- 1/2 cup Chocolate chips
- 4 tbsp Cocoa
- 1/2 cup Cocoa powder
- 2 1/4 cups Flour
- 2 cups Powdered sugar
- 1 tsp Salt
- 3 cups Sugar
- 1 1/2 tsp Vanilla
Dairy
- 1 5/8 cups Butter
- 1 cup Buttermilk
Instructions
- Preheat oven to 325 degrees F.
- In a large mixing bowl cream together butter, sugar and vanilla for five minutes.
- Add eggs one at a time beating after each addition.
- In a separate medium bowl, combine flour, cocoa, salt and baking powder and add alternately with buttermilk to creamed mixture, beating just until blended. Stir in chocolate chips to batter.
- Pour into 3 grease and floured loaf pans (8 x 4 x 2.5 inch).
- Bake at 325 degrees F for 45 to 50 minutes or until done. Insert a toothpick, if it comes out clean it is done.
DIRECTIONS FOR FROSTING
- Combine powdered sugar and cocoa in medium mixing bowl. Add butter and milk and mix well. Spread over pound cake.
Good Super Easy Chocolate Bundt Cake
2 hrs to make, serves 12
Ingredients
Vegetarian
Refrigerated
- 4 Eggs
Baking & Spices
- 2/3 cup Chocolate chips, miniature
- 1 box Chocolate fudge cake mix
- 1 small box Chocolate pudding mix, sugar free fat free instant
- 1 cup Semi-sweet chocolate chips
Oils & Vinegars
- 1/2 cup Oil
Dairy
- 1/2 cup Buttermilk
- 3/4 cup Heavy cream
- 1 cup Sour cream
Instructions
- Preheat oven to 350 degrees F. Liberally grease a large bundt pan with cooking spray and set aside.
- In a large bowl, combine the cake mix, pudding mix (just the dry mix), eggs, oil, buttermilk and sour cream with a handheld electric mixer on medium-low speed. Beat for 2 minutes or until combined and smooth. Pour into the prepared pan and smooth out the top.
- Bake for approx. 45-55 minutes or until a toothpick or knife inserted near the center comes out clean. Cool completely before inverting onto a wire rack.
- Once cake has cooled, make your ganache. In a large microwave-safe bowl, microwave the heavy cream and 1 cup of the semi-sweet chocolate chips for 45 seconds. Stir, then microwave for another 30 seconds or until melted and smooth. Allow the ganache to set at room temperature for about 15 minutes before pouring over the top of the cake. Garnish immediately with the miniature chocolate chips and let set, about 20 minutes. Cut into slices and serve!
Chocolate pound Cake
55 mins to make, serves 1
Ingredients
Vegetarian
Refrigerated
- 4 Eggs
Baking & Spices
- 1 (18 ounce) box Chocolate cake mix
- 1 (3 1/2 ounce) box Chocolate pudding mix, instant
- 12 oz Milk chocolate chips
Oils & Vinegars
- 1/2 cup Oil
Dairy
- 8 oz Sour cream
Liquids
- 1/2 cup Water
DIRECTIONS
- Beat 4 eggs, water, oil,& sour cream until smooth.
- Add the box of cake mix and pudding stirring until smooth.
- added chocolate chips, mixing just until blended.
- Pour into greased bundt pan.
- Bake at 350 degrees for 50 to 60 minutes.
Milk Chocolate Cake with Fudge Icing
Ingredients
Vegetarian
Refrigerated
- 2 Eggs
Canned Goods
- 8 oz Evaporated milk
Baking & Spices
- 2 cups Caster sugar
- 8 tbsp Cocoa
- 2 cups Confectioner's sugar
- 1/2 tsp Salt
- 1 3/4 cup Self raising flour
- 2 tsp Vanilla
- 2 tsp Vanilla essence
Dairy
- 1 stick Butter
- 6 oz Butter
- 2 tbsp Chocolate milk
Liquids
- 5 oz Water
Instructions
- For the Cake
- Preheat the oven to 350 degrees.
- Grease two 7 inch round cake pans.
- Mix the dry ingredients and the butter in a food processor or mixer.
- Mix wet ingredients separately, then pour it into the processor to be combined as one mixture. Pour the batter evenly into both tins.
- Bake the cakes for 30 minutes or until the top is springy when pressed. (Test with a toothpick)
- For the Icing
- Mix all the ingredients until smooth, and spread evenly on cakes when they have completely cooled.
Chocolate Cream Cheese Pound Cake
1 hr to cook, serves 12-16
Ingredients
Vegetarian
Refrigerated
- 6 Eggs, large
Baking & Spices
- 1 tsp Baking powder
- 2 1/4 cups Cake flour
- 3/4 cup Cocoa powder, unsweetened
- 3 cups Granulated sugar
- 1 tsp Vanilla extract
Dairy
- 1 cup Butter, unsalted
- 8 oz Cream cheese
Instructions
- Preheat oven to 325°. Grease or spray a 10-inch Bundt pan.
- Using an electric mixer on medium speed, beat butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each. Mix in vanilla.
- In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
- Pour batter into prepared Bundt pan. Bake for 1 hour and 15 minutes or until done.
Chocolate Pound Cake
1.5 hrs to make, serves 12
Ingredients
Vegetarian
Refrigerated
- 5 Eggs, large
Baking & Spices
- 3 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/2 cup Cocoa
- 1/2 tsp Salt
- 3 cups Sugar
- 2 tsp Vanilla extract
- 1/2 cup Vegetable shortening
Dairy
- 1 cup Butter
- 1 cup Milk
Frozen
- 1 Vanilla ice cream
Directions
- 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.
Triple Chocolate Buttermilk Pound Cake
Ingredients
Vegetarian
Refrigerated
- 5 Eggs, large
Condiments
- 1 Tblsp light corn syrup
Baking & Spices
- 2 cups All-purpose flour
- 1/2 tsp Baking powder
- 1 cup Bittersweet chocolate morsels
- 3/4 cup Chocolate morsels, semisweet
- 3/4 cup Cocoa, unsweetened
- 1 cup Confectioners sugar
- 3 cups Granulated sugar
- 1 tsp Salt
- 1 Shortening & additional flour
- 2 3/4 tsp Vanilla
Drinks
- 2 tsp Espresso, instant
Dairy
- 1 1/2 cups Butter
- 1 5/16 cups Buttermilk
- 3 Tblsp butter
Instructions
- Cake
- Preheat oven to 325°. Grease the pan with shortening and flour.
- Whisk together flour and next 3 ingredients in a bowl. Set Aside.
- Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth.
- Gradually add granulated sugar, beating until light and fluffy.
- Add the eggs, one at a time, beating just until yolk disappears.
- Combine 1 1/4 cups buttermilk , instant espresso and vanilla extract.
- Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition.
- Pour batter into a well-greased (with shortening) and floured 12-cup Bundt pan.
- Bake at 325° for 75-85 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 20 minutes.
- Chocolate Glaze
- Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl.
- Microwave at MEDIUM (50% power) 1 minute or until morsels begin to melt. Stirring after 1 minute until smooth.
- Stir in 1/2 tsp. vanilla.
- Drizzle or pipe over the cooled cake.
Rich Homemade Chocolate Pound Cake
1.5 hrs to make, serves 12-16
Ingredients
Refrigerated
- 5 Eggs, large
Baking & Spices
- 3 cups All-purpose flour
- 1/2 tsp Baking powder
- 4 tbsp Cocoa
- 3 cups Granulated sugar
- 1/2 tsp Salt
- 1/2 cup Shortening
- 1 tsp Vanilla extract
Dairy
- 1 cup Butter
- 1 cup Milk
PREPARATION
- Heat the oven to 325° F. Grease and flour a 10-inch tube cake pan.
- Cream butter and shortening; add sugar and beat until light and fluffy.
- Add the eggs, one at a time, beating well after each addition; beat in vanilla.
- Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.
- Spread the batter in the prepared tube cake pan.
- Bake in the preheated oven for 70 to 80 minutes, or until the cake bounces back when touched lightly in the center with finger. Don't open the oven door until the minimum time of 70 minutes.
Chocolate Pound Cake
1.5 hrs to make, serves 12
Ingredients
Vegetarian
Refrigerated
- 6 Eggs
Baking & Spices
- 3 cups All-purpose flour
- 1/2 cup Cocoa powder, unsweetened
- 1 tsp Salt
- 3 cups Sugar
- 1 tbsp Vanilla
Dairy
- 3 sticks Butter
- 1 8-ounce package Cream cheese
Instructions
- Preheat oven to 325 degrees. Prepare bundt or tube pan and set aside.
- Let butter, cream cheese, and eggs come to room temperature.
- Cream together butter, cream cheese and sugar til fluffy. Add eggs one at a time. Add flour, cocoa powder, salt and vanilla.
- Mix until just well-combined but do not over mix.
- Pour into prepared bundt or tube pan.
- Bake until golden brown and skewer inserted into middle of cake comes out clean, about 1 and half hours.
Easy Decoration With Chocolate Glaze And Strawberries
Yummy Chocolate Pound Cake Recipe With Simple Ingredients
Ingredients :
Refrigerated
- 5 Eggs
Baking & Spices
- 1/2 tsp Baking powder
- 3 cups Cake flour
- 1/2 cup Cocoa
- 3 cups Sugar
- 1 tsp Vanilla
Dairy
- 2 cups Butter
- 1 cup Milk
Instructions :
- Sift together the flour, cocoa and baking powder, set aside.
- Using an electric mixer, cream butter and sugar. Then add the eggs one at a time, mixing well.
- Add the vanilla to one cup of milk.
- Add the milk mixture and the flour mixture alternately to the creamed butter and sugar mixture just until mixed. (you can do this by hand or in the mixer on low) Do not overmix.
- Bake at 325 in a greased and floured bundt or tube pan for approx 1 hour and 20-30 minutes, depending on oven.
- Let cool for 10 minutes before removing cake from pan.
- Garnish with powdered sugar or a simple chocolate glaze and raspberries or strawberries.