Best Hortensias Best Ever Chocolate Pound Cake Recipes

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RICHEST EVER CHOCOLATE POUND CAKE



Richest Ever Chocolate Pound Cake image

The chocolate cake you'll get from this pound cake recipe with buttermilk and chocolate is dense, dark, and delicious.

Provided by Carol

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 10

4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
½ cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
  • In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
  • Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 54.2 g, Cholesterol 88.7 mg, Fat 18.5 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11 g, Sodium 265.2 mg, Sugar 36.1 g

CHOCOLATE POUND CAKE



Chocolate Pound Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1/2 teaspoon salt
8 large eggs, at room temperature
2 egg large yolks, at room temperature
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder
12 ounces unsalted butter (3 sticks), room temperature
2 1/2 cups sugar
6 ounces bittersweet chocolate, roughly chopped
6 ounces bittersweet or semisweet chocolate, finely chopped
8 tablespoons unsalted butter (1 stick)
1 tablespoon honey

Steps:

  • Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
  • Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together in a bowl and set aside.
  • In a heavy-duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
  • Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
  • Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.
  • Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
  • Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.
  • For the glaze: Put all the ingredients in a microwave-safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.

CHOCOLATE POUND CAKE



Chocolate Pound Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 11

1 cup (2 sticks) butter, room temperature, plus more for greasing the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup vegetable shortening
3 cups sugar
5 large eggs, room temperature
1 cup milk
2 teaspoons vanilla extract
Vanilla ice cream, for serving

Steps:

  • 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.

BEST CHOCOLATE POUND CAKE



Best Chocolate Pound Cake image

A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!

Provided by m-ann

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 12

Number Of Ingredients 13

½ cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
1 ¼ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • 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. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
  • In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

Nutrition Facts : Calories 569.8 calories, Carbohydrate 77.5 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 13.2 g, Sodium 264.4 mg, Sugar 51.5 g

GINA'S CHOCOLATE POUND CAKE



Gina's Chocolate Pound Cake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

1 cup unsalted butter, room temperature, plus more for pan
1/2 cup Dutch-process cocoa powder, plus more for pan
3 cups sugar
5 eggs, plus 1 egg yolk
2 3/4 cups all purpose flour
3/4 teaspoon table salt
1/2 teaspoon baking powder
1 cup buttermilk
2 teaspoons vanilla extract
4 ounces chopped semisweet chocolate
3/4 cup heavy cream
1 tablespoon corn syrup

Steps:

  • Preheat oven to 350 degrees F. Butter a 10-inch Bundt pan and dust with cocoa powder.
  • In a large bowl of a stand mixer, add the butter and the sugar. Using the paddle attachment, cream together until light and fluffy and the volume has increased. Add the eggs and egg yolk, 1 at a time, beating after each addition.
  • In another mixing bowl, whisk together the flour, cocoa powder, the salt, and baking powder.
  • Add the dry ingredients alternatively with the buttermilk to the butter and egg mixture ending with the flour. Stir in the vanilla and pour the batter into the prepared Bundt pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack before turning out onto a serving plate and slicing.
  • Add the chocolate to a medium-sized bowl. In a small saucepan over low heat, add the cream and bring to a low simmer. Pour the cream over the chocolate and add the corn syrup. Once the chocolate melts, whisk together to combine. Drizzle over the cake and serve.

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