Chocolate Crown Pound Cake Recipes

CHOCOLATE CROWN CAKE

Steps:

• Heat oven to 325 degrees F. Grease and flour Bundt Pan. In large bowl, mix sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add all remaining ingredients except chocolate syrup and baking soda; mix well. Spoon 1/4 of batter into small bowl. Stir in chocolate syrup and baking soda; mix well. Pour chocolate batter into prepared pan. Spoon white batter over chocolate batter. Bake at 325 degrees F for 35-40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. 8 servings.

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.

CHOCOLATE CROWN POUND CAKE

Steps:

• Heat oven to 350°F
• Grease and flour 12-cup bundt pan.
• In large bowl, combine all cake ingredients at low speed until moistened, beat 2 minutes at medium speed.
• Pour batter into greased and floured pan.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 25 minutes; invert onto serving plate.
• Cool completely.
• Heat white baking chips over very low heat with 1 tablespoon oil until chips are melted; stir until smooth, cool slightly.
• In another saucepan over low heat, heat chocolate chips with 1 teaspoon oil until chips are melted; stir until smooth, cool slightly.
• Drizzle cake with white chocolate, then with dark chocolate.

CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
• Sift the flour, baking powder, salt and cocoa together. Set aside.
• With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
• Slice the cake and serve topped with a scoop of vanilla ice cream.

BROWN BUTTER-CHOCOLATE CHIP MINI POUND CAKES

Steps:

• Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
• Whisk together flour, salt, and nutmeg in a small bowl.
• Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
• Divide batter evenly between the mini Bundt® cavities.
• Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE POUND CAKE

Steps:

• Cream butter and shortening together in large bowl.
• Gradually add sugar.
• Add eggs, one at a time.
• Sift flour, salt, baking powder and cocoa together.
• Gradually add to butter and shortening mixture.
• Add milk and vanilla.
• Bake at 325 degrees for 1 hour and 25 minutes in greased and floured pans.
• Makes 2 loaves or 1 tube pan.

DECADENT CHOCOLATE BROWN SUGAR POUND CAKE

Steps:

• Do not preheat the oven.
• Butter and then flour a 12-cup bundt pan and shake out any excess flour.
• In a small bowl sift together cake flour cocoa powder and salt.
• In another small bowl stir together the baking soda and sour cream.
• In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!).
• Beat in extracts and eggs one at a time, beating well after each addition.
• With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined.
• Pour the batter into bundt pan and put it in the middle of a COLD oven.
• Set oven to 350°F (if using a dark metal pan set oven to 325 degrees).
• Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking).
• Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.