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Top Chocolate Pound Cake Recipes

Updated on January 9, 2017

Chocolate Pound Cake with Chocolate Ganache

1.5 hrs to make

Ingredients

Vegetarian

Refrigerated

  • 5 Egg

Baking & Spices

  • 5 oz Chocolate
  • 3/4 cup Cocoa
  • 1 cup Flour
  • 1 tsp Salt
  • 1 1/4 cup Sugar

Dairy

  • 1 cup Butter
  • 1/2 cup Heavy whipping cream

Liquids

  • 1/3 cup Water

Instructions

  • Grease the 9x5 inch loaf pan and line it with the baking paper
  • Preheat the oven at 325 degrees F.
  • In a bowl mix together flour and salt
  • Place the chopped chocolate in the heatproof bowl and pour boiling water over to melt the chocolate, then stir in the cocoa and set aside to cool for a few minutes
  • Mix the butter and sugar until it’s fluffy, add chocolate and cocoa mixture and mix it well
  • Eggs add one at a time, and mix well after each addition.
  • Gradually add the mixture of flour and salt, stir it well.
  • Spread the batter in the prepared pan, and tap gently the pan a few times on your work surface to eliminate air bubbles.
  • Bake for 6o-70 minutes, or until a toothpick inserted in the center of the cake comes out clean (be careful not to overdo it, it will become dry)
  • Let it cool a few minutes in the pan, than turn it out of the pan and allow to cool completely.
  • Make the chocolate ganache while the cake is cooling. Melt the chocolate and whisk in the heavy whipping cream until become silky. Spread it over the cake.

Chocolate Pound Cake with Chocolate Ganache
Chocolate Pound Cake with Chocolate Ganache

Chocolate Pound Cake

1.5 hrs to make

Ingredients

Refrigerated

  • 5 Eggs

Baking & Spices

  • 3 cups All purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Cocoa
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 3 cups Sugar

Dairy

  • 2 sticks Butter
  • 1 1/4 cups Milk

Instructions

  1. Preheat the oven to 325 degrees.
  2. Cream the butter, sugar, and shortening.
  3. Add the eggs one at a time and beat well.
  4. Add the dry ingredients alternately with milk, being sure to blend well.
  5. Add vanilla extract.
  6. Pour into a large greased tube or Bundt cake pan and bake for 1 hour and 10 minutes or until a tooth pick inserted in the middle comes out clean.

Chocolate Pound Cake

Ingredients

Vegetarian

Refrigerated

  • 5 Eggs

Canned Goods

  • 1/4 cup Evaporated milk

Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 cup Chocolate chips
  • 4 tbsp Cocoa
  • 1/2 cup Cocoa powder
  • 2 1/4 cups Flour
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 3 cups Sugar
  • 1 1/2 tsp Vanilla

Dairy

  • 1 5/8 cups Butter
  • 1 cup Buttermilk

Instructions

  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl cream together butter, sugar and vanilla for five minutes.
  3. Add eggs one at a time beating after each addition.
  4. In a separate medium bowl, combine flour, cocoa, salt and baking powder and add alternately with buttermilk to creamed mixture, beating just until blended. Stir in chocolate chips to batter.
  5. Pour into 3 grease and floured loaf pans (8 x 4 x 2.5 inch).
  6. Bake at 325 degrees F for 45 to 50 minutes or until done. Insert a toothpick, if it comes out clean it is done.

DIRECTIONS FOR FROSTING

  1. Combine powdered sugar and cocoa in medium mixing bowl. Add butter and milk and mix well. Spread over pound cake.

Chocolate Pound Cake
Chocolate Pound Cake

Good Super Easy Chocolate Bundt Cake

2 hrs to make, serves 12

Ingredients

Vegetarian

Refrigerated

  • 4 Eggs

Baking & Spices

  • 2/3 cup Chocolate chips, miniature
  • 1 box Chocolate fudge cake mix
  • 1 small box Chocolate pudding mix, sugar free fat free instant
  • 1 cup Semi-sweet chocolate chips

Oils & Vinegars

  • 1/2 cup Oil

Dairy

  • 1/2 cup Buttermilk
  • 3/4 cup Heavy cream
  • 1 cup Sour cream

Instructions

  1. Preheat oven to 350 degrees F. Liberally grease a large bundt pan with cooking spray and set aside.
  2. In a large bowl, combine the cake mix, pudding mix (just the dry mix), eggs, oil, buttermilk and sour cream with a handheld electric mixer on medium-low speed. Beat for 2 minutes or until combined and smooth. Pour into the prepared pan and smooth out the top.
  3. Bake for approx. 45-55 minutes or until a toothpick or knife inserted near the center comes out clean. Cool completely before inverting onto a wire rack.
  4. Once cake has cooled, make your ganache. In a large microwave-safe bowl, microwave the heavy cream and 1 cup of the semi-sweet chocolate chips for 45 seconds. Stir, then microwave for another 30 seconds or until melted and smooth. Allow the ganache to set at room temperature for about 15 minutes before pouring over the top of the cake. Garnish immediately with the miniature chocolate chips and let set, about 20 minutes. Cut into slices and serve!

step for ganache
step for ganache

Chocolate pound Cake

55 mins to make, serves 1

Ingredients

Vegetarian

Refrigerated

  • 4 Eggs

Baking & Spices

  • 1 (18 ounce) box Chocolate cake mix
  • 1 (3 1/2 ounce) box Chocolate pudding mix, instant
  • 12 oz Milk chocolate chips

Oils & Vinegars

  • 1/2 cup Oil

Dairy

  • 8 oz Sour cream

Liquids

  • 1/2 cup Water

DIRECTIONS

  1. Beat 4 eggs, water, oil,& sour cream until smooth.
  2. Add the box of cake mix and pudding stirring until smooth.
  3. added chocolate chips, mixing just until blended.
  4. Pour into greased bundt pan.
  5. Bake at 350 degrees for 50 to 60 minutes.

steps
steps

Milk Chocolate Cake with Fudge Icing

Ingredients

Vegetarian

Refrigerated

  • 2 Eggs

Canned Goods

  • 8 oz Evaporated milk

Baking & Spices

  • 2 cups Caster sugar
  • 8 tbsp Cocoa
  • 2 cups Confectioner's sugar
  • 1/2 tsp Salt
  • 1 3/4 cup Self raising flour
  • 2 tsp Vanilla
  • 2 tsp Vanilla essence

Dairy

  • 1 stick Butter
  • 6 oz Butter
  • 2 tbsp Chocolate milk

Liquids

  • 5 oz Water

Instructions

  1. For the Cake
  2. Preheat the oven to 350 degrees.
  3. Grease two 7 inch round cake pans.
  4. Mix the dry ingredients and the butter in a food processor or mixer.
  5. Mix wet ingredients separately, then pour it into the processor to be combined as one mixture. Pour the batter evenly into both tins.
  6. Bake the cakes for 30 minutes or until the top is springy when pressed. (Test with a toothpick)
  7. For the Icing
  8. Mix all the ingredients until smooth, and spread evenly on cakes when they have completely cooled.

Chocolate Cream Cheese Pound Cake
Chocolate Cream Cheese Pound Cake

Chocolate Cream Cheese Pound Cake

1 hr to cook, serves 12-16

Ingredients

Vegetarian

Refrigerated

  • 6 Eggs, large

Baking & Spices

  • 1 tsp Baking powder
  • 2 1/4 cups Cake flour
  • 3/4 cup Cocoa powder, unsweetened
  • 3 cups Granulated sugar
  • 1 tsp Vanilla extract

Dairy

  • 1 cup Butter, unsalted
  • 8 oz Cream cheese

Instructions

  • Preheat oven to 325°. Grease or spray a 10-inch Bundt pan.
  • Using an electric mixer on medium speed, beat butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each. Mix in vanilla.
  • In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
  • Pour batter into prepared Bundt pan. Bake for 1 hour and 15 minutes or until done.

Chocolate Pound Cake

1.5 hrs to make, serves 12

Ingredients

Vegetarian

Refrigerated

  • 5 Eggs, large

Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 cup Cocoa
  • 1/2 tsp Salt
  • 3 cups Sugar
  • 2 tsp Vanilla extract
  • 1/2 cup Vegetable shortening

Dairy

  • 1 cup Butter
  • 1 cup Milk

Frozen

  • 1 Vanilla ice cream

Directions

  • 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.

Triple Chocolate Buttermilk Pound Cake

Ingredients

Vegetarian

Refrigerated

  • 5 Eggs, large

Condiments

  • 1 Tblsp light corn syrup

Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup Bittersweet chocolate morsels
  • 3/4 cup Chocolate morsels, semisweet
  • 3/4 cup Cocoa, unsweetened
  • 1 cup Confectioners sugar
  • 3 cups Granulated sugar
  • 1 tsp Salt
  • 1 Shortening & additional flour
  • 2 3/4 tsp Vanilla

Drinks

  • 2 tsp Espresso, instant

Dairy

  • 1 1/2 cups Butter
  • 1 5/16 cups Buttermilk
  • 3 Tblsp butter

Instructions

  1. Cake
  2. Preheat oven to 325°. Grease the pan with shortening and flour.
  3. Whisk together flour and next 3 ingredients in a bowl. Set Aside.
  4. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth.
  5. Gradually add granulated sugar, beating until light and fluffy.
  6. Add the eggs, one at a time, beating just until yolk disappears.
  7. Combine 1 1/4 cups buttermilk , instant espresso and vanilla extract.
  8. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition.
  9. Pour batter into a well-greased (with shortening) and floured 12-cup Bundt pan.
  10. Bake at 325° for 75-85 minutes or until a wooden pick inserted in center comes out clean.
  11. Cool in pan on a wire rack 20 minutes.
  12. Chocolate Glaze
  13. Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl.
  14. Microwave at MEDIUM (50% power) 1 minute or until morsels begin to melt. Stirring after 1 minute until smooth.
  15. Stir in 1/2 tsp. vanilla.
  16. Drizzle or pipe over the cooled cake.

Rich Homemade Chocolate Pound Cake

1.5 hrs to make, serves 12-16

Ingredients

Refrigerated

  • 5 Eggs, large

Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 4 tbsp Cocoa
  • 3 cups Granulated sugar
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1 tsp Vanilla extract

Dairy

  • 1 cup Butter
  • 1 cup Milk

PREPARATION

  1. Heat the oven to 325° F. Grease and flour a 10-inch tube cake pan.
  2. Cream butter and shortening; add sugar and beat until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition; beat in vanilla.
  4. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.
  5. Spread the batter in the prepared tube cake pan.
  6. Bake in the preheated oven for 70 to 80 minutes, or until the cake bounces back when touched lightly in the center with finger. Don't open the oven door until the minimum time of 70 minutes.

Chocolate Pound Cake

1.5 hrs to make, serves 12

Ingredients

Vegetarian

Refrigerated

  • 6 Eggs

Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 cup Cocoa powder, unsweetened
  • 1 tsp Salt
  • 3 cups Sugar
  • 1 tbsp Vanilla

Dairy

  • 3 sticks Butter
  • 1 8-ounce package Cream cheese

Instructions

  1. Preheat oven to 325 degrees. Prepare bundt or tube pan and set aside.
  2. Let butter, cream cheese, and eggs come to room temperature.
  3. Cream together butter, cream cheese and sugar til fluffy. Add eggs one at a time. Add flour, cocoa powder, salt and vanilla.
  4. Mix until just well-combined but do not over mix.
  5. Pour into prepared bundt or tube pan.
  6. Bake until golden brown and skewer inserted into middle of cake comes out clean, about 1 and half hours.

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