Best Dark Chocolate Pound Cake Recipes

JAN'S DARK CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
• Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
• Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.

DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE

Steps:

• Do not preheat oven. Butter and flour a 12-cup bundt pan, knocking out any excess flour.
• Into a small bowl sift together flour, unsweetened cocoa powder, and salt. In another small bowl stir together baking soda and sour cream.
• In a large bowl with an electric mixer (preferably a standing electric mixer) beat together butter and sugars until light and fluffy, about 10 minutes. Beat in extracts and add eggs 1 at a time, beating well after each addition. With mixer at low speed, add flour mixture and sour cream mixture alternately in batches, beating until just combined.
• Pour batter into bundt pan and put in middle of cold oven. Set oven to 350°F and bake cake 1 hour and 25 minutes, or until a tester comes out clean. Cool cake in pan on a rack 15 minutes and turn out onto rack to cool completely. Pound cake keeps, wrapped in plastic wrap, at room temperature 1 week. Alternatively, pound cake may be frozen, wrapped well in plastic wrap and foil, 3 months.
• Chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth. Transfer glaze to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer glaze to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Pipe glaze back and forth over top of cake, letting it drip down sides. Let glaze set 30 minutes at room temperature.
• Serve cake with dollops of sour cream and strawberries.

DARK CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°F Butter a 10-inch Bundt pan or two 9x5-inch loaf pans.
• In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an elecric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture, alternately with milk mixture, making 3 additions of flour and 2 additions of milk. Fold in chocolate chips.
• Spread into prepared pan, smoothing top. Bake for 60-70 minutes or until a tester inserted in center comes out clean with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 mintues. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.