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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
Rich And Moist Chocolate Loaf Cake So Easy To Make
How to make the rich and moist Chocolate Loaf Cake.
Here's what you'll need:
2 large eggs
1 and 3/4 cup sugar (350g)
1/2 cup oil (125ml)
3/4 cup milk (190ml)
1/3 cup yogurt (100g)
2 tsp vanilla (10ml)
2 cups all purpose flour (250g)
1 cup unsweetened cocoa powder (90g) Spooned and leveled (try to use a good quality pure cocoa powder
2 tsp baking powder (10g)
1 tsp baking soda (5g)
1 tsp salt (5g)
1/2 tbsp instant coffee (5g)
1 cup hot water (250ml)
Chocolate Ganache:
1 cup chocolate chips (175g)
1/2 cup hot heavy cream (125ml)
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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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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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Decadent Moist Chocolate Pound Cake (the LAST pound cake recipe you'll ever need) | Chef Lorious
This is the **most** decadent, moist chocolate cake you'll ever make. I promise! I've got the secret to keeping it moist, so let's get in the kitchen and cook!
How to make your own vanilla from scratch:
00:20 Let’s get into it! Cream the butter first.
00:50 How to add the eggs
2:40 The SECRET to a moist cake
4:15 Adding cake mix to the pan
5:11 Making the GANACHE!!!
Recipe!
Chocolate Pound Cake
Ingredients:
1 ½ cups butter (3 sticks)
2 ½ cups sugar
5 eggs
¾ cup unsweetened cocoa powder
2 ½ cups cake flour
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk
¼ coffee (or espresso)
1 tsp vanilla extract
Directions:
Preheat oven to 350 degrees F.
Spray a cake pan well with baking spray. In a large bowl, combine butter and sugars. Cream with an electric mixer until smooth and creamy.
Add eggs one at a time, ensuring that each egg is fully incorporated before adding the next.
Add cocoa powder and combine.
Combine the buttermilk, coffee and vanilla in a bowl.
Add cake flour and buttermilk mixture, alternating, 1∕3 at a time.
Beat until just combined. Pour batter into prepared pan.
Bake in oven for approximately 55 - 65 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cake rest for 10 minutes before removing from the pan.
Allow the cake to cool before pouring on the chocolate ganache.
Ganache Ingredients:
2 cups dark chocolate chips
1 cup hot heavy cream
1 tsp vanilla extract
2 tsp salt
Directions:
Heat the heavy cream to just before it starts to boil.
Pour the hot cream over the chocolate chips and let the chips begin to melt.
Whisk the chocolate and cream together until smooth.
Add salt and vanilla, continue whisking until desired consistency is achieved.
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Oak Hill, VA 20171
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Eggless Chocolate Pound Cake (Whole Wheat) / Whole Wheat and Eggless Chocolate Cake / Chocolate Cake
This Chocolate Pound Cake is moist, tender, buttery, and double chocolatey. And this amazingly delicious cake is made with whole wheat flour and without eggs!
For any reason, if you are looking for a whole wheat chocolate cake, you have landed in the right place. This Chocolate Pound Cake is light, fluffy, and super moist, and the chocolate pairs well with whole grain flour.
For the detailed recipe post, click the link ????
Ingredients:
1½ cups (180g) whole wheat flour
½ cup (42g) cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (113g) unsalted butter melted
1 cup (200g) brown sugar
½ cup (120g) sour cream or thick yogurt
¾ cup (180ml) milk
2 tsp instant coffee powder
1 tbsp hot water
1 tsp vanilla
½ cup (85g) chocolate chips
For Topping
2 tbsp chocolate chips
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