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
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
RICH CHOCOLATE POUND CAKE
Make and share this Rich Chocolate Pound Cake recipe from Food.com.
Provided by divachef09
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ยบ F.
- Grease 10-inch Bundt pan.
- Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
- (The morsels may retain some of their original shape.).
- If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Cool to room temperature.
- Combine flour, baking powder and salt in medium bowl.
- Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
- Add eggs one at a time, beating well after each addition.
- Beat in melted chocolate.
- Gradually beat in flour mixture alternately with milk.
- Spoon into prepared Bundt pan.
- Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
- Cool in pan for 30 minutes.
- Invert cake onto wire rack to cool completely.
- MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag.
- Microwave at additional 10- to 15-second intervals, kneading until smooth.
- Cut a small hole in corner of bag; squeeze to drizzle over cake.
Nutrition Facts : Calories 417, Fat 19.4, SaturatedFat 6.3, Cholesterol 53.9, Sodium 308.5, Carbohydrate 58.8, Fiber 1.9, Sugar 38.2, Protein 5.2
CHOCOLATE POUND CAKE: RICH, DENSE, & VELVETY -BAKING A MOMENT
This chocolate pound cake bakes up so rich & velvety, with lots of deep chocolate flavor. Lovely for dessert or as an afternoon pick-me-up!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and mist a 5-cup loaf pan with non-stick spray.
- Cream the butter and sugar together in a large mixing bowl on medium-high speed for 3 to 5 minutes, or until very pale and fluffy.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the first egg, mixing in on medium speed until completely incorporated.
- Continue to add eggs, one at a time, scraping the bowl and allowing each one to fully incorporate before adding the next.
- Stir in the sour cream and vanilla on medium-low speed until well-blended.
- Add the flour, dark cocoa, regular cocoa, salt, and baking soda, folding together gently until just barely combined.
- Transfer the batter to the prepared pan, and bake the cake until a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 75 to 85 minutes).
- Cool the cake in the pan for 30 minutes, then remove it from the pan and allow it to finish cooling on a wire rack.
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