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How To make Chocolate Pound Cake with Butter Cream Frosting
1 c Butter; softened
1/2 c Margarine; softened
3 c Sugar
5 Eggs
3 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/2 c Cocoa
1 c Milk
1 ts Vanilla extract
BUTTER CREAM FROSTING:
3/4 c Margarine; softened
3 oz Cream cheese; softened
pn Salt 16 oz Powdered sugar; plus
1/2 c Powdered sugar
1/4 c Milk; to 1/2 cup
1 ts Vanilla extract
Cream butter and margarine until smooth; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients, and add to creamed mixture alternately with milk and vanilla. spoon batter into a well-greased 10 inch tube pan or Bundt pan. Bake at 325 degrees for 35 minutes; reduce heat to 200 degrees and bake an additional 35 to 40 minutes. Cool; spread with Butter Cream Frosting, and decorate as desired. Butter Cream Frosting: Cream margarine and cream cheese until light and fluffy. Add salt and sugar, a small amount at a time, beating until smooth. Slowly beat in just enough milk to make mixture spreadable; add vanilla.
How To make Chocolate Pound Cake with Butter Cream Frosting's Videos
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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Source: YouTube Audio Library
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SUBSCRIBE HERE: Remember that old fashioned cocoa you had as a child? Here it is in cake form, minus this marshmallows! This old fashioned cocoa pound cake is super soft and dense like a classic pound cake
Top with fresh fruit, whipped cream or MORE CHOCOLATE!
If you're looking for a super fudgey dark chocolate pound cake then stay tuned, she's coming!!!!
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Music by Kevin Macleod
Chocolate Pound Cake Recipe & Simple chocolate Glaze! How to make the best chocolate pound cake
Everyone likes pound cake, right? And when you add chocolate, it’s even better! This is a velvety-smooth pound cake with rich dark cocoa powder to waken your taste buds! A simple glaze or frosting adds an extra layer of chocolate flavors! Delicious!
Ingredients Used for the cake
3 cups All purpose flour
3 cups sugar
3 sticks unsalted butter @ room temp
1 cup sour cream @room temp
2 tsps vanilla extract
1/2 cup dark unsweetened cocoa powder
5 eggs @ room temp
1 tsp baking powder
1 tsp baking soda
Pinch of salt
3/4 cup hot boiling water
1 Tbsp decaf Instant coffee
For the chocolate glaze
3 Tbsp unsalted butter @ room temp
1 cup powdered sugar
1 Tbsp Dark cocoa powder
1/2 tsp vanilla extract
5 tsp whole milk
Bake @325 F for 1 hr 20 minutes (80 minutes). Allow to cool down completely before glazing ! Enjoy!
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How to make a Chocolate Pound Cake from scratch
New Orleans Native Charlie Andrews Gives a demonstration on how to make a Chocolate Pound Cake from scratch! This recipe calls for 15 to 20 slices of cake and it is full of chocolate flavor and delicious. Hope you all will give this recipe a try!
Chocolate Pound cake recipe link
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How to make the Best Moist Chocolate Cake Recipe
This chocolate cake recipe is easy and simple to make and tastes delicious. I suggest to use a good quality cocoa powder because the cocoa powder you use will have an impact to the flavor of the cake. Adding coffee to the cake is optional but it enhances the chocolate flavor on it.
MOIST CHOCOLATE CAKE
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➡️ How to make Cake Flour:
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Home-made Chocolate Buttercream Cake // No eggs(Subtitle on)
*When measuring metric units, you get the most ideal results.
*** Ingredients****
1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml
[For chocolate cake without eggs] * 15 cm(6 inch) round pan
150 g (1 1/3 cup) cake flour
(* Can be replaced with all purpose flour)
150 g (3/4 cup) granulated sugar
30 g(4 Tbsp) unsweetened cocoa powder
10 g(2 + 1/2 tsp) baking powder
1/4 tsp salt
220 ml milk(hot) + 2 tsp instant coffee
80 ml (1/3 cup, 75 g) vegetable oil
1 tsp vanilla extract
*350°F (180°C) | bake for 10 mins
and then
320°F (160°C) | bake for about 30~35 mins
*Poke the cake with a skewer and test if the baking is complete.
[For dark chocolate buttercream]
70 g (1/4 cup + 3 Tbsp) milk
70 g (1/4 cup + 2 Tbsp) granulated sugar
50 g (2 and 1/2 Tbsp) corn syrup( starch syrup)
(*It can be replaced with honey that is not strong in scent and color)
350 g (1 and 1/2 cup + 1 Tbsp) unsalted butter(soften)
*Must be soft but not too soft (not pomade concentration)
140 g dark chocolate(55%)
[For Dark chocolate ganache]
30 g dark chocolate(55 %)
20 g (20 ml) milk(warm)
5 g (1 tsp)unsalted butter(soften)
[Sugar syrup]
15 g (1 and 1/2 Tbsp) granulated sugar
30 g (2 Tbsp) hot water
*Dissolve the sugar completely. Then cool and use.
[Conversion according to cake size]
*When making a cake of the same height
For a 7-inch(18cm) cake, multiply all ingredients by 1.4.
For an 8-inch(20cm) cake, multiply all ingredients by 1.8.
*Stealing, secondary editing, or re-uploading of this video is prohibited.