Bittersweet Chocolate Pound Cake Recipes

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven and prepare the pan: Preheat oven to 325°F. Prepare a rack in the center of the oven. Place a baking sheet in a rack below it (to catch any drippings or spill-overs). Generously butter the sides and bottom of a 9-inch or 10-inch springform pan. Add a few tablespoons of the sugar and gently shake so that all the sides and bottom of the pan are coated with sugar. Tap out the excess sugar.
• Serve: When ready to serve, sprinkle with powdered sugar.

CHOCOLATE STREUSEL POUNDCAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.
• In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.
• Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.
• Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.
• Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.
• In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.
• Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.

BITTERSWEET CHOCOLATE POUND CAKE WITH DECADENT GLAZE

Steps:

• CAKE: Preheat oven to 325 degrees.
• Grease and flour a bundt or tube pan.
• In a small bowl, combine flour, soda and powder.
• In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
• In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
• Beat in eggs, one at a time.
• Stir in melted chocolate.
• Add flour mixture alternately with coffee mixture.
• Pour into prepared pan.
• Bake 1 hour or until center tests done.
• Cool 30 minutes and remove from pan onto a wire rack.
• Cool completely and transfer to serving dish.
• Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
• GLAZE: Melt chocolate and butter, stirring until smooth.
• Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
• Stir in vanilla extract.

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
• Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
• First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
• Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

DENSE BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter the sides and bottom of a 10-inch springform pan and set aside.
• In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
• In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
• Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

CHOCOLATE-GLAZED POUND CAKE

Steps:

• Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.

THE SILVER PALATE'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
• Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
• In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
• Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
• Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
• To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.

CHOCOLATE POUND CAKE WITH STRAWBERRY ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE

Steps:

• Preheat oven to 325°. Butter and flour 9x5x3-inch metal loaf pan. Sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips. Transfer batter to pan. Smooth top.
• Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes. Cool in pan on rack 15 minutes. Run knife between pan sides and cake; turn cake out onto rack. Cool. Wrap in foil; let stand at room temperature at least 1 day. (Can be made 3 days ahead. Store wrapped in foil at room temperature.)
• Cut pound cake into 3/4-inch-thick slices. Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside. Drizzle with Bittersweet Chocolate Sauce and serve.