Chocolate Cream Pound Cake Recipes

BEST CHOCOLATE-CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.
• Stir flour, salt, and baking powder together in a bowl.
• Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
• Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
• In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
• Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.

CHOCOLATE CREAM POUND CAKE

Steps:

• Preheat oven to 175 C (350 F).
• Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
• Whip the cream until stiff; beat in eggs and vanilla.
• Sift together the remaining ingredients and add to the cream mixture.
• Stir to combine (the batter is quite stiff and sticky).
• Spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.
• Cool the cake in the pan for 10 minutes before turning out on rack.
• The cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• 1. A stand mixer works best for this recipe for me. Cream together the butter and cream cheese on high until almost white. Gradually add sugar. Gradually add the cocoa. Add the dash of cinnamon. Never stop the mixer if possible. Add the eggs one at a time incorporating each completely before adding the next. Add the vanilla. Add the salt.
• 2. Gradually add the flour one cup at a time incorporating each completely. Turn the mixer on high and mix for at least another minute.
• 3. Pour the cake batter into a well greased and floured tube pan. May use powdered sugar instead of flour if you like. This will add to the crispness of the sides. Place cake in a cold oven and bake at 315 degrees for approximately 2 hours. I usually check the readiness with a knife at 1 hour 45 minutes. Allow to stand in the pan about 20 minutes before turning out. Then allow another 20 minutes before cutting to serve.
• 4. Can place on a beautiful cake plate and surround with frosted grapes or chocolate dipped strawberries. This cake is wonderful alone or served with ice cream or fruit or both! Whipped cream is nice too!

BEST CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
• Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
• In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

BASIC CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.