Chocolate Berry Pound Cake Recipes

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.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 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.

CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan.
• Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
• In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

THE ULTIMATE HEALTHY BLUEBERRY POUND CAKE

Steps:

• Preheat the oven to 350°F, and line a 9x5" loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
• To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in the rest.
• Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.

CHOCOLATE COVERED POUND CAKE BITES

Steps:

• Remove pound cake from freezer and allow to thaw just slightly (about 5-10 minutes). This will make cutting the cake easier. However, you want it to remain mostly frozen so that the cake does not crumble when dipped into the melted chocolate.
• Line a large baking pan (or a flat surface) with parchment paper.
• Cut pound cake into quarters the long way, then cut into about 8-10 slices. From there, cut into cubes. Set aside.
• In a medium bowl, melt dark chocolate wafers/chips on medium power in microwave, stirring every 15 seconds so it doesn't burn, until smooth.
• Working one at a time, dip each pound cake cube into melted chocolate, ensuring all sides are covered. Place onto parchment paper. Top with sprinkles. Repeat until all cubes are coated with chocolate.
• Place the pan into the fridge to harden chocolate for faster results. You could also just keep on the counter, if desired. Keep refrigerated until ready to serve.

CHOCOLATE BLUEBERRY CAKE

Steps:

• Preheat oven to 350'F.
• Grease a 9" round cake pan. I sprayed my pan with a light oil and put a 9" round piece of parchment on the bottom to ensure the cake didn't stick.
• In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.
• In a blender combine water and 1/2 cup blueberries and balsamic vinegar. Blend until well mixed. This will be watery.
• Make a well in the dry ingredients and pour in the blueberry mixture.
• I used my hand blender and mixed everything up well together. Add.
• the liquid sweetener and mix again until the batter is nice and smooth.
• Bake 30 minutes or until a tooth pick comes out clean.
• Cool completely in the cake pan and flip out onto a serving platter.
• At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake. I did this a few times to make sure the syrup penetrated the cake.
• Then I put the blueberries on top of the cake. I glazed it with the rhubarb syrup and it gave the cake a nice shine.
• You can also just drizzle some maple or agave syrup over the cake if you like. It will probably make it sweeter.
• I let it set up for a few hours in the fridge. You can also put a dollop of your favorite whipped topping on this as well.
• Bon Appetit!

CHOCOLATE BERRY POUND CAKE

Steps:

• Place 3/4 cup of spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 30-50 seconds or until melted; stir until smooth and set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt. Combine sour cream and melted fruit spread; add to creamed mixture alternately with dry ingredients, beating well after each addition., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Place remaining spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 20-30 seconds or until melted; stir until smooth. Brush over warm cake. Cool. Dust with confectioners' sugar if desired. , For raspberry cream, place raspberries in a blender; cover and process for 2-3 minutes or until blended. Strain and discard seeds. Fold in whipped topping. Serve with the cake. Garnish with fresh berries if desired.