How To make Chocolate Pound Cake with Frosting
3 cups plain flour
3 cups sugar
1 cup crisco shortening
1 1/4 cups sweet milk
6 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
4 tablespoons cocoa
heaping
2 sticks margarine
:
frosting: 1/2 cup crisco
1/4 teaspoon salt
2/3 cup canned milk :
(1 sm. can)
2 cups sugar
2 tablespoons cocoa
Cake: Mix flour, cocoa, salt and baking powder together. Cream Crisco, margarine and sugar. Add eggs, beating in well. Add milk and flour alternately, beating well. Add flavoring; beat. Bake in a greased tube pan at 325 degrees for 1 1/2 hours.
Frosting: Combine all together. Cook for 2 minutes, stirring constantly. Test by dropping in cold water. When ball forms when it hits the water, the frosting is done. Cool and spread on cake.
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How To make Chocolate Pound Cake with Frosting's Videos
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
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If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
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Steel Turntable -
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Easy Vanilla Bundt Cake Recipe
This Vanilla Bundt Cake is so easy to make and is bursting with vanilla flavor. It’s a moist, fluffy cake made with basic kitchen staples. Baked to golden perfection and topped with a simple vanilla glaze, you’ll be reaching for a second slice before you even finish your first!
RECIPE:
You won’t believe how easy it is to make vanilla bundt cake from scratch. Packed with flavor, this cake is anything but boring. This cake is dense but not heavy while still being rich and buttery. It’s my go-to recipe for when I need a yummy treat to bring to a friend’s house without worry. It is super quick to make and very forgiving, coming out perfect every time.
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Chocolate Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Pound Cake. This Chocolate Pound Cake is rich and buttery with a mild chocolate flavor. It has a fine crumb and a dense texture. While this cake doesn't really need a frosting, I couldn't resist pouring a shiny chocolate glaze over the top.
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Chocolate Pound Cake Recipe
Chocolate Pound Cake - buttery and dense, with a moist crumb, and a great chocolate flavor. This recipe doesn’t use too much chocolate and uses more cocoa powder instead.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 2 loaf pound cakes
1 cup + 2 tbsp (250g) butter
1 1/2 cup (300g) sugar
1/3 cup (40g) cocoa powder
7 oz (200ml) milk
1.5 oz (40g) semisweet chocolate
4 eggs
1 2/3 cups (200g) all-purpose flour
1/4 tsp (1g) salt
2 1/2 tsp (10g) baking powder
nuts, for topping
1. Preheat oven to 350F (180C). Grease and line with parchment paper two 9x5in (23x13cm) loaf pans.
2. Place butter in a sauce pan and melt over low heat. Add sugar, cocoa powder and milk and stir to combine. Bring to a boil for 1 minute. Remove from heat.
3. To make the chocolate glaze for the topping, place the chocolate pieces into a small bowl and add about 1 cup (220g) of the hot cocoa syrup. Stir to melt the chocolate and set aside until ready to use.
4. While the cocoa syrup cools down slightly separate the egg whites from yolks and whip the egg whites until foamy and stiff peaks form.
5. Incorporate yolks one at a time and then add flour, salt and baking powder to the cocoa syrup and stir to combine. Gently fold the whipped whites into the mixture and divide mixture evenly into the prepared pans.
6. Bake for about 30-35 minutes until a toothpick inserted in center of cake comes out with a few moist crumbs attached.
7. Pour the reserved chocolate glaze on the top and decorate with nuts if desired.
8. Let cool completely before serving.
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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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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