Chocolate Lovers Pound Cake Recipes

CHOCOLATE LOVER'S CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined. Stir in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 75-90 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., Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds.

CHOCOLATE POUND CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cream together butter or margarine, shortening, and sugar. Add the eggs, vanilla, and salt mixing batter until light and creamy.
• Add 1cup flour and the baking powder to egg butter mixture. Stir until just combined. Then add 1/2 cup milk stirring until combined. Continue alternating flour and milk, ending with flour.
• Stir in cocoa and mix well. Place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.
• Bake in a preheated 300 degrees F (150 degrees C) oven for 1 hour 30 minutes.
• Cool cake in pan for 10 minutes. Then remove cake from its pan and let cool on a wire rack.

CHOCOLATE LOVERS' FAVORITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CHOCOLATE LOVER'S ZUCCHINI CAKE

Steps:

• Preheat oven to 325°.
• Grease and flour a Bundt pan.
• In a large mixing bowl, mix sugar, oil, and eggs together until creamy.
• Add in vanilla, and mix until well combined.
• In a smaller bowl, stir flour, baking powder, baking soda, cocoa, cinnamon, and salt together with a small whisk just to blend everything together.
• Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.
• Slowly mix in the milk.
• After everything is well combined, stir in the zucchini.
• Pour into bundt pan and bake for approximately 60 minutes.
• Cake will be done when tooth pick inserted comes out clean.
• *Check cake at 50-55 minutes
• In a medium size mixing bowl, add melted butter. Mix in cocoa.
• Next add in some powder sugar and then milk, then some powder sugar then milk. Repeat until all is well mixed. Mix on low speed.
• After frosting is well blended, add in vanilla.
• Makes about 2 cups of frosting.
• Frost cake once cake has cooled.

TRIPLE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°.
• Mix the Cake mix, Instant Pudding, Oil, Eggs, and Water and set aside.
• Melt the Chocolate Chips in the Microwave for 30- 45 seconds or until completely melted and stir until smooth.
• Add melted Chocolate Chips to the Cake batter and mix thoroughly.
• Pour batter into a Bundt Pan or in two medium size loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
• When cake is almost completely cooled, remove from pan and sprinkle with Powdered Sugar.
• Variations:.
• Add Cherry Pie Filling over each slice and a dollop of Cool Whip for a Black Forest Dessert or Vanilla Ice Cream between two slices topped with Hot fudge Sauce, Cool Whip and a Cherry for the Best Hot Fudge Cake Ever!
• Enjoy!

CHOCOLATE CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottoms of the pans with parchment paper, and then butter and flour the parchment and the sides of the pans. (Alternatively, replace the butter and flour with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.)
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
• Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn't splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
• Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
• Cool the cake layers in the pans on a rack for 10 minutes. Invert the cakes onto a wire rack, remove the pans and cool completely. When the cakes have cooled, place one cake layer on a serving plate. Using an icing spatula or butter knife, spread about ¾ cup of the frosting over the first layer. Top with the second layer, then spread the remaining frosting over the top and sides of the cake, swirling decoratively. The cake is best enjoyed fresh on the day it is made, but it will keep for 2 to 3 days stored in a cake dome at room temperature.
• Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
• In a food processor, process the butter, confectioners' sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
• The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits-to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up.
• Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).

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 LOVER'S POUND CAKE

Steps:

• 1. Sift together cake and pudding mixes into a large mixing bowl.
• 2. Make a well in the center and add eggs, 2 sticks melted butter, sour cream, coffee, and 1 teaspoon vanilla.
• 3. Beat on low speed until blended then increase speed to medium-high and beat for 4 minutes.
• 4. Stir in 1 cup chocolate chips.
• 5. Pour batter into well greased 12-cup bundt or tube pan and bake at 325 degrees for 50-55 minutes or until cake springs back when touched.
• 6. Cool cake in pan for 10 minutes then turn out onto wire rack to cool completely.
• 7. For glaze, combine remaining chocolate chips and heavy cream in a saucepan over medium heat. Stir until melted and combined. Cool slightly then slowly pour over cake. Let glaze set.
• 8. Serve with whipped cream or ice cream.
• 9. Suggestion: Tossing chocolate chips with 1 tablespoon all-purpose flour before adding to cake batter will prevent them from sinking to bottom of pan during baking.