Double Chocolate Pound Cake Recipes

Steps:

• Preheat oven to 325 degrees. Grease and flour the pan. In a small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool.
• Stir together flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. Mix well. Combine cocoa mixture and sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan. Spoon remaining batter into bottom of pan.
• Bake 60-70 minutes until toothpick inserted into center comes out clean. Cool cake in pan on wire rack for 15 minutes. Turn cake onto wire rack to cool completely. To assemble cupcake, ice top of bottom half. Place top half atop iced bottom half. Decorate as desired.

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.
• Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
• To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Steps:

• 1.Preheat the oven to 350°F.
• 2.Coat a 12-cup Bundt pan with cooking spray.
• 3.Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt.
• 4.Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl.
• 5.Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well.
• 6.Fold the sour cream into the cooled chocolate mixture until incorporated.
• 7.Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well.
• 8.Add the chocolate chips to the batter and stir to incorporate.
• 9.Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean.
• 10.Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional - may serve with whipped cream or chocolate ganache.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan well with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
• In a separate large bowl, combine the granulated sugar and butter. Using a handheld mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to combine after each addition. Add the vanilla; beat 1 more minute. Add a third of the dry ingredients and mix on low to combine. Add half of the wine and mix on low to combine. Repeat. Finish with the last addition of dry ingredients and the chocolate chips and fold in with a rubber spatula.
• Pour the mixture into the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the middle comes out with just a few crumbs, about 45 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
• For the glaze: In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle over the cooled cake. Allow the glaze to set for 30 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour (I used Baker's Joy) 2 9x5 inch loaf pans.
• Combine cake mix, pudding mix, sour cream, vegetable oil, eggs, water, and 1 cup chocolate chips in a large bowl and beat on medium speed with an electric mixer for 1-2 minutes.
• Pour half of the batter into each of the prepared pans.
• Bake for 45-50 minutes, or until a toothpick stuck in the center of the loaf comes out clean.
• Let cool in loaf pan for about 30 minutes, then remove from pan and let cool completely.
• Melt 1 cup chocolate chips in the microwave in 30 second intervals, stirring in between, until melted and smooth. Drizzle over the top of each cake.
• Sprinkle remaining 1/2 cup chocolate chips over the top.
• Cut into pieces and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 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. , In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like.
• When doubled it works nicely with either a 6 cup Bundt pan, 5 inch spring form pan, 4 mini Bundt pans or 7x4x3 loaf pan.
• Whisk together all of the flour, cocoa powder and sugar in small mixing bowl.
• In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla extract; gently whisk to combine.
• Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
• Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Do not over mix or you'll ruin the texture. Pour into prepared pan or pans.
• Bake until well browned and toothpick inserted in center comes out clean, about 25 to 30 minutes for the petit loaf pan. When recipe is doubled, bake 40 minutes in the small loaf pan.
• Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center. Cool in pan 10 minutes on rack. Remove from pan and cool completely.

Steps:

• In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• Sift together flour, cocoa and salt. Set aside.
• Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
• Add flour mixture alternately with milk. Add vanilla.
• In a separate bowl, beat egg whites until stiff. Fold into cake batter.
• Pour into a greased and floured tube pan. Sprinkle nuts on top.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.

Steps:

• Heat oven to 375ºF.
• Blend evaporated milk, melted chocolate, cream cheese, granulated sugar and 4 eggs in blender until smooth.
• Beat cake mix, water, oil, sour cream and remaining eggs in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan. Gently ladle cream cheese mixture over cake batter.
• Spray foil with cooking spray; place, sprayed side down, over tube pan. Place tube pan in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
• Bake 1-1/2 hrs. or until toothpick inserted near center comes out clean. Remove tube pan from water bath. Cool dessert completely in tube pan.
• Refrigerate 2 hrs. Run knife around edges of pan to loosen dessert; invert onto plate. Gently remove pan.
• Serve dessert topped with raspberries and sprinkled with powdered sugar.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
• Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.

Steps:

• Step 1 Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan. Step 2 In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool. Step 3 Stir together flour, baking soda, baking powder and salt; set aside. Step 4 In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy. Beat in eggs, one at a time. Add vanilla; mix well. Step 5 Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Step 6 Fold in chocolate chips. Spoon 2 1/2 cups batter into top of cupcake pan; spoon 3 1/2 cups batter into bottom of pan. You may have a little leftover, make into mini cupcakes. Step 7 Bake 60 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes. Step 8 Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.

Steps:

• Place butter, sugar and vanilla essence in a bowl and beat until light and fluffy. Gradually beat in the eggs.
• Sift together the flours and cocoa powder. Fold the flour mixture and the milk, alternately, into the butter mixture.
• Pour the mixture into a greased and lined 22cm square cake tin and bake for 55 minutes or until the cake is cooked when tested with a skewer at oven temperatures 190C, 375f, gas 5.Stand the cake in the tin for 10 minutes before turning onto a wire rack to cool.