Chocolate Pound Cake Cake Recipe

Sprinkle it with cocoa powder and shake off the excess this will make for an easy cake release 2 combine the dry ingredients sift together your flour cocoa powder baking powder and salt sifting the dry ingredients first prevents a lumpy batter 3 cream the butter and sugar

Prepare for baking preheat the oven to 325 f generously coat a 10 12 cup bundt pan with baking spray and set it aside dissolve coffee granules in a medium bowl dissolve the coffee granules into the hot water when dissolved stir in the buttermilk set aside

Add the eggs vanilla extract and coffee to the sugar mixture and combine 6 next alternate adding the dry ingredients and buttermilk and mix until combined 7 pour the cake mixture into the bundt pan and bake for 60 70 minutes or until a cake tester comes out clean 8 allow the cake to cool for about 20 minutes

Preheat oven to 325 f beat butter with an electric mixer on medium speed until creamy 2 to 3 minutes gradually add sugar beating well add eggs 1 at a time beating well after each addition stir together baking soda and buttermilk in small bowl until baking soda is dissolved

Instructions in a large mixing bowl add sour cream oil eggs water and mix until smooth add cake mix pudding mix and mix until just combined fold in chocolate chips pour batter in a greased and floured loaf pan dimensions 9x5 you can also use 2 smaller loaf pans or even a 10 12 cup bundt pan

While the cake bakes make the glaze in a small bowl heat heavy cream in the microwave for 1 minute until very warm pour chocolate chips in and let stand for 3 minutes stir until smooth pour over cooled cake you can serve right away with glaze still warm or set in the fridge until firm about 15 minutes

Preheat oven and grease loaf pan whisk together flour both cocoa powders baking soda baking powder and salt dissolve the instant coffee or espresso powder in the hot water cream butter and sugar together until very light in color and fluffy

Preheat the oven to 325 f lightly grease a 9 x 5 loaf pan to make the batter using an electric mixer at medium high speed beat together the butter sugar vanilla baking powder baking soda and salt until pale and fluffy about 3 minutes scraping the bottom and sides of the bowl as needed add the eggs one at a time beating well

Bake in the center of a 350 f oven for 70 75 minutes until a toothpick or cake tester inserted in the center comes out with just a few crumbs clinging to it cool remove the pan to a cooling rack let cool 15 20 minutes then use the parchment sling to lift the cake out of the pan to finish cooling

In a mixer fitted with the paddle attachment cream butter and sugars together until light and fluffy 2 3 minutes add eggs add eggs one a time using a rubber spatula to scrape down the sides of the bowl to make sure everything mixes together evenly lastly add the vanilla add the dry ingredients and sour cream

Step 1 cream the butter and sugar just like any other pound cake this recipe starts with butter and sugar cream the butter and sugar together in a large bowl on medium high speed with a stand or electric mixer for 3 to 5 minutes or until very pale and fluffy you want the mixture to be very pale and very fluffy

Many chocolate cake recipes call for creaming butter and sugar until light and airy which creates a soft and light cake chocolate pound cake calls for melted butter and a little vegetable oil no need to cream it the ingredients are mixed until just combined without incorporating any air into the batter it is dense but still tender and moist

Sift the dry ingredients together in a large bowl add the dry ingredients alternately with milk being sure to blend well add vanilla extract mix well pour into the prepared pan being cautious not to overfill the pan and bake for 1 hour and 10 minutes or until a tooth pick inserted in the middle comes out clean

Grease a 10 12 cup capacity bundt pan really well with soft butter in a large mixing bowl add butter sugar and vanilla beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1 2 minutes or until butter turns pale creamy and almost fluffy

Instructions preheat oven to 350 degrees f grease a 6 cup bundt pan or loaf pan with butter and cocoa powder or using a generous amount of baking spray in a large mixing bowl beat together the butter and brown sugar until smooth add eggs greek yogurt and beat until well blended

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

Add flour and salt and mix at low speed until combined add the cocoa powder and vanilla extract and mix on low speed until well combined do not over mix spread into prepared bundt or tube pan bake until a skewer inserted into the middle of the cake comes out clean this is about 1 1 2 hours

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

Step 1 preheat the oven to 350º butter a 9 by 5 inch loaf pan and line it with parchment paper leaving an overhang on the long sides step 2 for the cake sift together the flour cocoa powder baking powder and salt into a medium bowl whisk the milk espresso powder and vanilla in a spouted measuring cup

Add the sugar and beat until light and fluffy about 8 minutes beat the eggs together in a bowl and drizzle them slowly into the batter over about five minutes or so this results in the most stable emulsion possible alternate adding the dry ingredients with the wet ingredients dry wet dry wet dry

Preheat oven to 350 degrees f 175 degrees c grease and flour a 10 inch tube pan cream shortening and butter until light and fluffy gradually adding sugar beat well at medium speed of an electric mixer add egg yolks one at a time beating after each addition sift flour baking powder salt cocoa and cinnamon together

Preheat the oven to 350 f in a large bowl cream the butter shortening and sugar until light and fluffy five to seven minutes add the eggs one at a time beating well after each addition combine the flour baking powder and cocoa combine the milk and vanilla add the dry ingredients to the creamed mixture alternating with the milk mixture

Preheat oven to 325 degrees f 165 degrees c grease and flour a 10 inch bundt pan mix together the flour cocoa baking powder and salt set aside in a large bowl cream together the butter and sugar until light and fluffy beat in the eggs one at a time then stir in the vanilla beat in the flour mixture alternately with the dissolved

This chocolate sour cream pound cake strikes the perfect balance of being chocolatey but not overwhelmingly rich with a moist velvety crumb the combination of butter oil and sour cream creates a tender texture that stays fresh for days while the chocolate ganache drizzle adds a gooey fudge finish there 39 s something magical about a perfectly

Preheat the oven to 180 c 350 f gas 4 snap the chocolate into a large heatproof bowl add the butter and melt over a pan of gently simmering water stirring regularly and making sure the water doesn t touch the base of the bowl then leave to cool slightly

Stunning as a freshly baked loaf may be grilling pound cake offers a whole new depth of flavor imparting a richly smoky flavor and satisfying char marks

This chocolate pudding cake recipe features a moist rich chocolate cake atop a velvety and creamy chocolate pudding sauce enjoy this with a scoop of ice cream for ultimate warm gooey chocolatey treat that is beyond irresistible for more chocolate desserts try my chocolate ganache cake and chocolate sour cream pound cake

Cook pudding heat the saucepan over medium high heat and pour in 2½ cups of milk over the chocolate mixture stir constantly until the mixture comes to a boil

Flourless chocolate cake with rosemary ganachesometimes christmas cake ideas are as simple as infusing a favorite recipe with a holiday flavor this flourless chocolate cake