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How To make Double Chocolate Pound Cake
1/2 c Butter or margarine,
Room temperature 3/4 c Brown sugar
3/4 c Granulated sugar
4 Squares (4 oz.) unsweetened
Chocolate, melted 4 Eggs
2 1/2 c Cake flour
1/2 ts Baking soda
1 c Buttermilk
2 ts Vanilla
1 c Chocolate chips coated in
2 tb All-purpose flour
Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350 degrees F. This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator. For one 10-inch cake you will need: Fresh sliced strawberries, for garnish 1. Cream butter with sugars until smooth and well blended.
2. Add chocolate and eggs, one at a time. Beat until fluffy.
3. Mix flour and baking soda. Add to creamed mixture.
4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips.
5. Turn batter into a well-greased and floured 10-inch tube baking pan.
6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes
out clean. 7. Let cake cool in pan for a couple of minutes.
8. Turn cake out of pan onto a wire rack. Cool completely.
9. Garnish with fresh sliced strawberries or other berries.
10. Serve with a dollop of whipping cream.
From: Great American Recipes Shared by: Kaitlin Young
How To make Double Chocolate Pound Cake's Videos
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
➡️ Written Recipe:
➡️ Homemade Evaporated Milk
➡️ How to make Cake Flour:
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If you have any request, please comment below and I will do my very best to make it.
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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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Triple Chocolate Fudgy Pound Cake | for CHOCOLATE LOVERS | #PoundCakeQueen???? Strikes Again!
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Whewwww Chile!!! When I tell you I'm in LOVE with this Triple Chocolatey Fudgy Goodness I just whipped up!!! Watch & Enjoy!????
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******Here is the link to the mixer I'm using:
*****Here is the link to the Nordic Ware Cake Pan I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 25 mins. (Time may vary depending on your cake pan and/or oven.)
INGREDIENTS I USED:
3 Cups Swans Down Cake Flour
1 Small 3.9 Box Chocolate Fudge Jello Pudding
1 1/4 C Unsweetened Hershey's Cocoa
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
6 Large Eggs (Room Temperature)
1 1/4 C Coffee Mate Cafe Mocha Creamer (Room Temperatore)
1/4 C Black Coffee (Room Temperature)
1 Tsp Baking Powder
1/2 Tsp Salt
1 16 oz Tub Hershey's Milk Chocolate Frosting
1 Tablespoon Vanilla Extract
***Chocolate Ganache
2/3 C Heavy Whipping Cream {Less or More}
1 C Semi Sweet Chocolate Chips or Chocolate Wafers
Vanilla Extract
1 Tblsp Corn Syrup
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Winston-Salem, NC 27116
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Double Chocolate Pound Cake | Easy Vegan Baking | THE HAPPY PEAR
Sorry we don't have a written recipe for this! We're currently working on an updated and improved version which will feature in our new book (to be launched in Spring 2018)... So please bear with us until then!
All the best,
Dave & Steve.
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Double Chocolate Loaf Cake - Cooking with Julia Busuttil Nishimura
Find the full recipe in my cookbook 'A Year of Simple Family Food' here
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Double Chocolate Loaf Cake
Serves 8
Ingredients:
150 g (1 cup) self-raising flour
30 g unsweetened Dutch-process cocoa powder, plus extra for dusting
Pinch of fine sea salt
150 g unsalted butter, softened
200 g brown sugar
1 vanilla pod, split and seeds scraped, or 1 tsp vanilla bean paste
2 eggs
150 g dark chocolate (55 -70% cocoa), melted and cooled
150 ml hot coffee or water
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ABOUT JULIA
Julia Busuttil Nishimura is a cook and author. Her work celebrates simple ingredients, seasonal produce and the joys of coming together at the table. She is the author of two cookbooks, Ostro and A Year of Simple Family Food. Julia lives in Melbourne, Australia and is a regular contributor to publications such as The Design Files, Country Style Magazine, ABC and Good Food.