Richest Ever Chocolate Pound Cake Recipes

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CHOCOLATE POUND CAKE

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 11



Chocolate Pound Cake image

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.

1 cup (2 sticks) butter, room temperature, plus more for greasing the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup vegetable shortening
3 cups sugar
5 large eggs, room temperature
1 cup milk
2 teaspoons vanilla extract
Vanilla ice cream, for serving

RICHEST EVER CHOCOLATE POUND CAKE

The chocolate cake you'll get from this pound cake recipe with buttermilk and chocolate is dense, dark, and delicious.

Provided by Carol

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 10



Richest Ever Chocolate Pound Cake image

Steps:

  • Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
  • In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
  • Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 54.2 g, Cholesterol 88.7 mg, Fat 18.5 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11 g, Sodium 265.2 mg, Sugar 36.1 g

4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
½ cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

SUPER RICH CHOCOLATE POUND CAKE

A relatively quick and easy cake, with a dynamite taste! During the school year (my husband and I are both teachers), things get a little hectic with grading exams, papers, and projects...plus my son Jake is starting pre-school in a few weeks...so I'm glad to have some fast, reliable goodies on hand that don't take too much time to make or require a lot of fuss. Try it once--you'll see;)

Provided by JamesDeansGirl

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 10



Super Rich Chocolate Pound Cake image

Steps:

  • Preheat oven to 325*F.
  • Grease and flour a 10" fluted tube pan.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
  • In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Blend in the vanilla.
  • In 3 additions each, beat in the flour mixture and sour cream just until combined.
  • Do not overmix.
  • Pour batter into the prepared pan.
  • Bake for 60-70 minutes, or until the center tests done.
  • Cool 10 minutes in pan; invert onto a wire rack and cool completely.

Nutrition Facts : Calories 528.6, Fat 26.4, SaturatedFat 15.8, Cholesterol 143.5, Sodium 370.4, Carbohydrate 68.7, Fiber 3, Sugar 40.5, Protein 7.9

2 1/2 cups flour
3/4 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup sour cream, at room temperature

HORTENSIA'S BEST-EVER CHOCOLATE POUND CAKE

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 14



Hortensia's Best-Ever Chocolate Pound Cake image

Steps:

  • Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
  • Sift together the flour, cocoa, baking powder, baking soda, and salt.
  • Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
  • Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
  • Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
  • Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
  • To finish, dust the cake with cocoa or confectioners' sugar.

Unsalted butter, at room temperature (but still firm), to brush pan
1/4 cup sugar, to line pan
2 cups all-purpose flour
1 cup plus 2 tablespoons unsweetened Van Leer Dutch process medium cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
2 3/4 cups sugar
2 teaspoons vanilla extract
2 teaspoons espresso extract (or substitute 2 teaspoons instant coffee dissolved in 1 tablespoon buttermilk)
5 eggs
1 1/4 cups buttermilk
Cocoa powder or confectioners' sugar, to finish

RICHEST CHOCOLATE CAKE EVER

Originally called "Better Than Sex Cake," but I just couldn't bring myself to make THAT statement. Regardless of what you call it, it's pretty rich.

Provided by HannahSve

Categories     Dessert

Time 30m

Yield 12-16 serving(s)

Number Of Ingredients 7



Richest Chocolate Cake Ever image

Steps:

  • Bake german chocolate cake mix according to package directions.
  • While cake is still warm poke holes in top of cake with the end of a wooden spoon, pour sweetened condensed milk over top.
  • Let cake cool. Pour hot fudge topping over top of cake and let set.
  • Spread on whipped topping.
  • Dig in!

Nutrition Facts : Calories 603, Fat 25.4, SaturatedFat 10.5, Cholesterol 87.9, Sodium 547.8, Carbohydrate 87.8, Fiber 2.9, Sugar 58.5, Protein 9.2

1 (18 ounce) package German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (14 ounce) can sweetened condensed milk
2 cups hot fudge topping
1 (12 ounce) container whipped topping (like Cool Whip)

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