Best Chocolate Cream Pound Cake Recipes

BEST CHOCOLATE-CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.
• Stir flour, salt, and baking powder together in a bowl.
• Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
• Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add 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 Bundt pan. Bake for 1 hour and 15 minutes or until done.

ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE

Steps:

• Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
• Combine the flour, baking powder, baking soda, and salt in a bowl.
• In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
• Beat in the sour cream; stir in the orange zest and vanilla.
• With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
• After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
• Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
• Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
• Let stand until the glaze is set, about 1 hour; slice and serve.
• Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.

CHOCOLATE CHOCOLATE CHIP SOUR CREAM POUND CAKE

Steps:

• Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
• Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
• Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
• Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
• Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
• Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
• Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

CHOCOLATE POUND CAKE WITH STRAWBERRY ICE CREAM AND 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.

TOASTED POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE-HONEY SAUCE

Steps:

• Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using.)
• Working in batches, toast pound cake slices in electric toaster or on barbecue grill until golden. Generously brush both sides of cake slices with liqueur. Cut cake slices diagonally in half, forming triangles.
• Drizzle warm chocolate-honey sauce on plates. Scoop ice cream atop sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.

TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM

Steps:

• Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
• Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
• Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
• Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.

CHOCOLATE CHIP IRISH CREAM POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
• Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
• Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
• Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
• Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
• Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• 1. A stand mixer works best for this recipe for me. Cream together the butter and cream cheese on high until almost white. Gradually add sugar. Gradually add the cocoa. Add the dash of cinnamon. Never stop the mixer if possible. Add the eggs one at a time incorporating each completely before adding the next. Add the vanilla. Add the salt.
• 2. Gradually add the flour one cup at a time incorporating each completely. Turn the mixer on high and mix for at least another minute.
• 3. Pour the cake batter into a well greased and floured tube pan. May use powdered sugar instead of flour if you like. This will add to the crispness of the sides. Place cake in a cold oven and bake at 315 degrees for approximately 2 hours. I usually check the readiness with a knife at 1 hour 45 minutes. Allow to stand in the pan about 20 minutes before turning out. Then allow another 20 minutes before cutting to serve.
• 4. Can place on a beautiful cake plate and surround with frosted grapes or chocolate dipped strawberries. This cake is wonderful alone or served with ice cream or fruit or both! Whipped cream is nice too!

CHOCOLATE ORANGE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350°F
• Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
• Melt the chocolate and set aside.
• Cream the butter and the sugar until fluffy.
• Beat in the eggs, sour cream, orange zest and extracts , blending well.
• Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
• Stir in the milk, and then fold in the chocolate.
• Remove 1/2 up of the batter and mix with the melted chocolate.
• Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
• Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
• Dust with confectioners' sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
• Alternatively, you can glaze with an orange juice and confectioner's sugar glaze.

CHOCOLATE CHIP SOUR CREAM POUND CAKE

Steps:

• 1. Preheat oven to 350.
• 2. Stir together flour and baking soda.
• 3. In mixer bowl, beat sugar and butter until fluffy; beat in eggs, one at a time, until smooth, then add vanilla.
• 4. Beat in sour cream alternately with flour mixture; fold in chocolate chips.
• 5. Pour into well-greased and floured 10-inch fluted tube cake pan; bake 1 hour and 15 minutes or until wooden pick comes out clean.
• 6. Cool; remove from pan; sprinkle with confectioners\' sugar if desired.

CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Cream sugar and butter until light.
• Add soda and vanilla.
• Add one egg at a time, alternating with small amounts of flour until all the flour and eggs are used.
• Add cocoa and sour cream. Mix until just blended.
• Pour into greased and floured tube cake pan.
• Bake at 325° for 1 1/2 hours or until done.

CHOCOLATE CHIP SOUR CREAM POUND CAKE

Steps:

• Grease and flour bundt pan.
• Combine and mix well first 5 ingredients.
• Fold in chocolate chips.
• Pour in prepared bundt pan.
• Mix together sugar and cinnamon and sprinkle on top of batter.
• Bake at 350 for 50-60 minutes or until done. Cake is done when toothpick inserted in center comes out clean.
• Cool in pan for 25 minutes. Invert onto serving plate, and cool completely.
• Enjoy!!

CHOCOLATE MARBLE SOUR CREAM POUND CAKE & FROSTING

Steps:

• 1. PREHEAT OVEN TO 325 DEGREES F. In a mixing bowl, cream sour cream & butter, until creamy & well mixed. Then gradually add sugar a little at a time. Beat until light and fluffy about 7 or 8 minutes.Add eggs one at a time, and mix well before adding the next one.
• 2. Mix baking powder with flour in small bowl, then gradually add to creamed mixture, a little at a time with mixer on low until all flour has been added then increase speed and beat until combined, then add the flavoring and extract, beat well.
• 3. Now REMOVE at least 3 to 3 1/2 cups of cake batter to a separate bowl. Add the half cup of cocoa, mini chocolate chips & 2 teaspoons crushed instant coffee granules. Stir by hand till all ingredients are well mixed.
• 4. Spray or butter a 12 cup tube pan, and dust with flour. Use 2 separate spoons, one for the chocolate batter, and the other for the yellow batter. Now spoon one spoon of each into prepared cake pan, alternating the colors as you go around the entire pan. In next layer, add chocolate on top of yellow batter in pan, and add yellow on top of the chocolate batter, until you have used all of the batter. Smooth out the top of cake batter, and place in preheated oven and bake for 90 minutes.
• 5. Remove cake from oven when done and let rest at least 10 minutes, then carefully invert onto a metal rack to cool completely. While cake is cooling prepare frosting.
• 6. For the frosting add 1 stick of butter, the room temperature cream cheese to a medium size bowl, and beat till smooth and creamy, add powdered sugar, crushed coffee granules, coffee flavoring or liqueur, and beat till smooth & creamy. Make sure cake is completely cooled before frosting.
• 7. Garnish if desired. I used shaved chocolate, and some Hershey's Kiss Candies, but that is optional. You can add chopped nuts or what ever you have on hand maraschino cherries. Or leave plain with just frosting on top. What ever makes you happy.

DEEP CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Position a rack in the center of the oven; preheat oven to 325°.
• Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
• Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
• Gradually beat in the sugar.
• Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
• At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
• In a small bowl, stir the vanilla extract into the sour cream.
• If your mixer has a splatter shield attachment, add it now.
• At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
• Scrape batter into the prepared pan and smooth the top.
• Bake the cake for 65-75 minutes, until a cake tester comes out clean.
• Cool the cake in the pan on a wire rack for 15 minutes.
• Invert the cake onto the rack and let cool completely.
• Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).

SOUR CREAM CHOCOLATE CHIP POUND CAKE

Steps:

• Beat ingredients for 10 min on medium, this is the trick to tasting amazing!
• Add chocolate chips and nuts.
• Bake 350F about 1 hour in Bunt pan, do the toothpick trick to double check it around 45 minutes It turns out VERY moist!

CHOCOLATE CREAM POUND CAKE

Steps:

• Preheat oven to 175 C (350 F).
• Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
• Whip the cream until stiff; beat in eggs and vanilla.
• Sift together the remaining ingredients and add to the cream mixture.
• Stir to combine (the batter is quite stiff and sticky).
• Spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.
• Cool the cake in the pan for 10 minutes before turning out on rack.
• The cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.

CHOCOLATE BLACKBERRY SWIRL CREAM CHEESE POUND CAKE

Steps:

• 1. Make the Coulis 1st so it will have time to cool. CHOCOLATE BLACKBERRY COULIS: Combine ingredients in a medium size sauce pan over a medium heat; bring to a boil. Once berries are hot an blump, mash them with back of spoon, or use a stick blender to mash them. Stain juice of the berries into a bowl. Rinse pan to remove any seed and return juice to pan. Bring back to a boil; reduce heat and simer for about 20 to 25 minutes until reduced to about 1/2. This will make about 2/3 cup. Remove from heat and add chocolate bar; stir until chocolate is melted. Set aside to cool.
• 2. Preheat oven to 350 degrees. Grease angel food tube cake pan and line with wax paper. NOTE: I've been baking cream cheese pound cakes for many years and they've always been a favorite, however, for the last 2 to 3 years as I've made my cream cheese pound cake, I found that I was not happy with the texture of the cakes. The only thing that had changed was the pan I was baking the cakes in. I had purchased one of those really nice heavy duty bundt pans. That is the only thing I had changed. Today I decided to use my old trustworthy angel food pan and to my delight my cake is back to the way I love them. Amazing how a little change makes a difference!
• 3. POUND CAKE: Beat butter with a heavy duty electic mixer on a medium speed until creamy; gradually add sugar and continue beating until fluffy.
• 4. Add cream cheese and continue beating until creamy, scraping down bowl as needed.
• 5. Add eggs one at a time; beating each egg just until blended before adding next egg.
• 6. Reduce speed to low on mixer and gradually add flour, scraping down sides of bowl as needed.
• 7. Stir in almond and vanilla extract.
• 8. Spoon about 1/3 of batter into prepared pan. Place dollops of the Blackberry Coulis on to batter, using about 1/2 of the sauce. With the handle of a "round" wooden spoon swirl the coulis into the batter. Repeat this with a 2nd layer of batter and coulis. Top with remaining 1/3 of batter.
• 9. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until wooden pick or cake tester when inserted into center of cake comes out clean. NOTE: Normally I bake a plain cream cheese cake for 1 hour and 15 minutes. With the coulis it took about 1 hour and 30 minutes.
• 10. Remove from oven and cool in pan on rack for about 20 minutes. Remove cake from pan and place top side up on cake plate. I love the crunchy top!

POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE

Steps:

• Top pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup.

CHOCOLATE CHIP CREAM CHEESE POUND CAKE

Steps:

• Soften and mix 1 pkg of cream cheese and 3 sticks of margarine; stir in sugar. Add eggs and vanilla flavoring; blend until smooth. Stir in cake flour. Blend mixture until doughy texture. Fold in Chocolate chips. Pour in Bundt pan and bake for 1 1/2 hours at 300 degrees.
• Soften and mix leftover cream cheese a butter. Mix in powered sugar until icing consistency then add pecans. Spoon icing in the middle of cooled bundt cake.