Best Bittersweet Chocolate Pound Cake Recipes

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CHOCOLATE POUND CAKE WITH STRAWBERRY ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE



Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce image

Categories     Cake     Berry     Chocolate     Egg     Fruit     Dessert     Bake     Strawberry     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 13

1 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
4 large eggs
3/4 cup sour cream
1 tablespoon vanilla extract
1 cup semisweet miniature chocolate chips (about 6 1/2 ounces)
Sweetened Strawberries
1 1/2 quarts strawberry ice cream
Bittersweet Chocolate Sauce

Steps:

  • Preheat oven to 325°. Butter and flour 9x5x3-inch metal loaf pan. Sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips. Transfer batter to pan. Smooth top.
  • Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes. Cool in pan on rack 15 minutes. Run knife between pan sides and cake; turn cake out onto rack. Cool. Wrap in foil; let stand at room temperature at least 1 day. (Can be made 3 days ahead. Store wrapped in foil at room temperature.)
  • Cut pound cake into 3/4-inch-thick slices. Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside. Drizzle with Bittersweet Chocolate Sauce and serve.

CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE



Cappuccino Pound Cake with Bittersweet Chocolate image

A variation of the classic cream cheese pound cake with mocha flavoring and chips of dark chocolate floating throughout the cake. Serves a crowd and always well received! Keep in an airtight cake safe -- it tastes best if made at least 24 hours prior to serving, and can actually be made 2 to 3 days in advance!

Provided by elsa

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 2h20m

Yield 15

Number Of Ingredients 11

3 cups all-purpose flour
½ teaspoon baking soda
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
6 eggs
1 tablespoon vanilla extract
2 ½ tablespoons instant espresso powder
1 ½ cups chopped dark chocolate
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
  • In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
  • Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.

Nutrition Facts : Calories 542.6 calories, Carbohydrate 61.9 g, Cholesterol 139.6 mg, Fat 31.3 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 18.8 g, Sodium 251.2 mg, Sugar 41 g

BITTERSWEET CHOCOLATE POUND CAKE WITH DECADENT GLAZE



Bittersweet Chocolate Pound Cake with Decadent Glaze image

This is the darkest of dark chocolate pound cakes with an incredibly rich decadent glaze. It is beautiful enough for company but great enough to make for our families, who are our greatest critics :)

Provided by Karen..

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

6 ounces unsweetened baking chocolate, melted
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons hot water
cold water
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla
3 eggs
2 ounces unsweetened baking chocolate
3 tablespoons butter
1 1/2 cups confectioners' sugar
3 -4 tablespoons water
1 teaspoon vanilla

Steps:

  • CAKE: Preheat oven to 325 degrees.
  • Grease and flour a bundt or tube pan.
  • In a small bowl, combine flour, soda and powder.
  • In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
  • In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
  • Beat in eggs, one at a time.
  • Stir in melted chocolate.
  • Add flour mixture alternately with coffee mixture.
  • Pour into prepared pan.
  • Bake 1 hour or until center tests done.
  • Cool 30 minutes and remove from pan onto a wire rack.
  • Cool completely and transfer to serving dish.
  • Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
  • GLAZE: Melt chocolate and butter, stirring until smooth.
  • Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
  • Stir in vanilla extract.

Nutrition Facts : Calories 543.9, Fat 29.8, SaturatedFat 18.2, Cholesterol 101.2, Sodium 287.8, Carbohydrate 70.6, Fiber 3.8, Sugar 48.4, Protein 6.5

CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE



Cappuccino Pound Cake with Bittersweet Chocolate image

"A variation of the classic cream cheese pound cake with mocha flavoring and chips of dark chocolate floating throughout the cake. Serves a crowd and always well received! Keep in an airtight cake safe -- it tastes best if made at least 24 hours prior to serving, and can actually be made 2 to 3 days in advance! "

Provided by @MakeItYours

Number Of Ingredients 11

3 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 cups butter, softened
1 (8 ounce) package cream cheese, softened
1 1/3 cups white sugar
1 1/3 cups brown sugar
6 eggs
1 tablespoon vanilla extract
2 1/2 tablespoons instant espresso powder
1 1/2 cups chopped dark chocolate
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
  • In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
  • Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.

BITTERSWEET CHOCOLATE POUND CAKE



BITTERSWEET CHOCOLATE POUND CAKE image

Categories     Cake     Dessert     Bake

Yield 12 slices

Number Of Ingredients 25

INGREDIENTS:
CAKE:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups water
2 tablespoons TASTER'S
CHOICE® 100% Pure Instant
Coffee
1 (8 ounce) box NESTLE®
TOLL HOUSE®
Unsweetened Chocolate
Baking Bar, broken into pieces,
divided
2 cups granulated sugar 1 cup butter, softened
1 teaspoon vanilla extract
3 large eggs
CHOCOLATE GLAZE:
3 tablespoons butter or
margarine
1 1/2 cups sifted powdered
sugar
2 tablespoons water
1 teaspoon vanilla extract
powdered sugar (optional)

Steps:

  • DIRECTIONS: 1. FOR CAKE: PREHEAT oven to 325 degrees F. Grease 10-inch Bundt pan. 2. COMBINE flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 3 bars (6 ounces) baking chocolate; stir until smooth. 3. BEAT sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared Bundt pan. 4. BAKE for 50 to 60 minutes or until long wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Drizzle with Chocolate Glaze; sprinkle with powdered sugar. 5. FOR CHOCOLATE GLAZE: MELT remaining baking bar (2 ounces) and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.

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