How To make Sweet Chocolate Pound Cake
2 1/4 c Flour
1 1/2 c Sugar
1 ts Salt
3/4 ts Cream of tartar
1/2 ts Baking soda
1/4 ts Cinnamon
1 c Butter
3/4 c Milk
1 ts Vanilla
4 Eggs
1 pk German chocolate
Melted and cooled 1/2 c Coconut
glaze:
3 oz Semi sweet chocolate
1 tb Butter
Mix flour with sugar, salt, cream of tartar, soda and cinnamon. Cream butter to soften. Add four mixture, milk and vanilla. Mix until all flour is moistened, then beat 2 minutes at medium speed. Add eggs and chocolate. Beat 1 minute more. Pour into prepared pan (bundt or tube). Bake 1 hour and 20 minutes at 325~ or until cake tester comes out clean. Cool in pan 15 minutes. Remove and complete cooling on rack. Glaze. Glaze: Melt semi sweet chocolate with butter, stirring constantly. Cool slightly and drizzle with tip of spoon over top of cake. -----
How To make Sweet Chocolate Pound Cake's Videos
Love & Best Dishes: The Bag Lady’s Favorite Chocolate Pound Cake Recipe | Chocolate Dessert Ideas
The Bag Lady’s Favorite Chocolate Pound Cake Recipe | Chocolate Dessert Ideas - Learn how to make chocolate pound cake at home with this classic Paula Deen pound cake recipe.
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Snickerdoodle Chocolate Pound Cake
This Snickerdoodle Chocolate Pound Cake recipe is one of the most comforting end easiest cakes you can prepare during the fall season. It has a moist, sweet, cinnamon-flavored crumb with a crispy topping and enough chocolate to satisfy both cinnamon and chocolate lovers. Cinnamon sugar is sprinkled on top of the cake to create the crispy caramelized topping which is irresistible.
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#snickerdoodlechocolatepoundcake #snickerdoodlepoundcake #fallrecipes
0:00 - Intro
0:39 - Cinnamon chocolate cake batter
2:53 - Cinnamon sugar
3:04 - Assemble the cake
4:04 - Baking time
4:07 - Enjoying the cake
Ingredients
Makes about 10 servings
1/4 cup (56g) butter
1/4 cup (56g) vegetable oil
3/4 cup (150g) brown sugar
2 eggs
1 tsp (5g) vanilla extract
1/2 cup (120g) buttermilk
1 ½ cup (190g) all-purpose flour
1 tsp (3g) cinnamon
1 tsp (4g) baking powder
1/4 tsp (2g) baking soda
1/2 tsp (3g) salt
4 oz (120g) semisweet chocolate chips
Cinnamon Sugar Mixture
2 tbsp (30g) sugar
1 tsp (3g) cinnamon
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Amazing Chocolate Bundt Cake
This easy Chocolate Bundt Cake is a show-stopping dessert as it’s so soft, moist, and fudgy. Topped with a decadent chocolate ganache, this rich chocolate cake is perfect for chocolate lovers. The moist crumb will melt in your mouth! A total crowd-pleaser, serve this cake after dinner, at a birthday, or during a celebration. Everyone will be reaching for a second slice! You can even make it ahead of time for easy entertaining.
RECIPE:
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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: soft and delicious to make in minutes!
This hack is just amazing!
INGREDIENTS
3 eggs
380g condensed milk
1/2 tsp vanilla extract
250g (2 cups) flour
100g butter
2 bars dark chocolate
METHOD
1. Mix together eggs with condensed milk, and add in vanilla extract, butter, and flour.
2. Transfer half of the mixture to the baking pan, add the chocolate bar, and top with the rest of the mixture.
3. Bake at 180°C (360°F) for 30 minutes, turn off the heat, and top with a second chocolate bar.
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German Chocolate Pound Cake
This is the pinnacle of my self-indulgence.
Here's the recipe:
The Cake
1 1/2 cups softened butter (3 sticks) Please use real butter - thanks.
3 cup sugar
5 large eggs
3/4 cup whole milk buttermilk
1/4 cup hot brewed coffee or water for melting chocolate
3 ounces Baker's German sweet chocolate melted
3 cups all-purpose flour, sifted before measuring
1/2 teaspoon baking soda
1 scant teaspoon salt
1 teaspoon vanilla extract
Bake in wax paper lined tube pan ( How to line tube pan
At 325 degrees for 1 hour and 20-30 minutes, check for doneness with toothpick.
Let cake cool in pan for about 15 minutes then remove cake and remove wax paper while it's still warm. Cover cake with plastic wrap or in cake holder to retain moisture, let it cool for about an hour.
Icing:
1 pound + more if needed of confectionary sugar
3 tablespoons brewed hot coffee (use to melt chocolate)
4 tablespoons melted butter
1 ounce Baker's German sweet chocolate
4 - 6 tablespoons whole milk buttermilk
dash of salt
Beat with electric mixer to spreading consistency
This cake will make 20-22 servings. The slices freeze very well.
Thank you so much for watching.
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