HORTENSIA'S BEST-EVER CHOCOLATE POUND CAKE
Steps:
- Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
- Sift together the flour, cocoa, baking powder, baking soda, and salt.
- Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
- Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
- Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
- Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
- To finish, dust the cake with cocoa or confectioners' sugar.
BASIC CHOCOLATE POUND CAKE
This chocolate pound cake is one of my favorite cakes to bake. A friend of mine gave me this recipe years ago. Somehow it just gets better each time you bake it! -Doris Fletcher, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 429 calories, Fat 20g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 160mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE POUND CAKE
Steps:
- Preheat the oven to 350 degrees F and mist a 5-cup loaf pan with non-stick spray.
- Cream the butter and sugar together in a large mixing bowl on medium-high speed for 3 to 5 minutes, or until very pale and fluffy.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the first egg, mixing in on medium speed until completely incorporated.
- Continue to add eggs, one at a time, scraping the bowl and allowing each one to fully incorporate before adding the next.
- Stir in the sour cream and vanilla on medium-low speed until well-blended.
- Add the flour, dark cocoa, regular cocoa, salt, and baking soda, folding together gently until just barely combined.
- Transfer the batter to the prepared pan, and bake the cake until a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 75 to 85 minutes).
- Cool the cake in the pan for 30 minutes, then remove it from the pan and allow it to finish cooling on a wire rack.
Nutrition Facts : Calories 265 kcal, Carbohydrate 28 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 246 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CHOCOLATE POUND CAKE(COOK'S COUNTRY)
favorite loaf pan (Williams-Sonoma Goldtouch Nonstick) is slightly smaller than a standard 9 by 5-inch pan. If you're using a standard pan, begin to check the cake for doneness after 55 minutes. Cooking time includes cooling time.
Provided by Coppercloud
Categories Dessert
Time 3h30m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour 8½ by 4½-inch loaf pan. Combine flour and salt in bowl. Pour water over cocoa and chocolate in second bowl and stir until chocolate is melted and no dry streaks of cocoa remain. Let mixture cool 5 minutes.
- 2. Using stand mixer fitted with paddle, beat butter, cocoa-chocolate mixture, granulated sugar, brown sugar, and vanilla on medium-high speed until fluffy, 2 to 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, scraping down bowl as needed, until just combined. Give batter final stir by hand (it may look curdled).
- 3. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 60 to 70 minutes. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool for 2 hours. Serve.
Nutrition Facts : Calories 487.4, Fat 29.4, SaturatedFat 17.6, Cholesterol 178.9, Sodium 348.4, Carbohydrate 52.9, Fiber 3.3, Sugar 35.7, Protein 7.9
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.
THE BEST POUND CAKE (COOK'S ILLUSTRATED)
From the Cook's Illustrated Website: Be careful not to overbeat the butter-sugar mixture, especially on a hot day -- you could rupture the air cells and cause the batter to be heavy. It's important to beat in the eggs very slowly. If you don't think you can pace yourself, set a timer or watch the clock. When you are folding in the flour, fold up from the very bottom of the bowl, otherwise some of the batter will have little flour in it, and this will either rise to the surface, never cooking through, or settle in hard, dense streaks near the bottom of the cake. You may double the recipe and bake the cake in a large nonstick bundt pan (14 cup capacity); the baking time remains the same. The recipe also makes four miniature pound cakes; use four two-cup pans and reduce baking time to 40 minutes. Though best when freshly baked, the cake will keep reasonably well for 4 to 5 days.
Provided by senseicheryl
Categories Dessert
Time 1h20m
Yield 1 9 inch loaf pan, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to center position and heat oven to 325 degrees. Grease a 9-by-5-by-3 1/2-inch loaf pan (7 1/2-inch capacity) with vegetable shortening or spray. Line the bottom and sides of pan with parchment paper.
- Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 15 seconds. With machine still on, take about 30 seconds to sprinkle in sugar. Beat mixture until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides of bowl.
- Mix eggs, yolks, vanilla and water in a 2 cup glass measure with a pour spout, set in a pan of tepid water until mixture is about 70 degrees. With mixer set at medium-high speed, take 3 to 5 minutes to add egg mixture to butter/sugar mixture in a very slow, thin stream. Finally, beat in salt.
- Remove bowl from mixer stand. Turn 1/2 cup flour into sieve or shaker; sprinkle it over batter. Fold gently with rubber spatula, scraping up from bottom of the bowl, until flour is incorporated. Repeat twice more, adding flour in 1/2-cup increments.
- Scrape batter into prepared pan, smoothing top with a spatula or wooden spoon. Bake until cake needle or tester inserted into crack running along top comes out clean, 70 to 80 minutes. Let cake rest in pan for 5 minutes, then invert onto wire rack. Place second wire rack on cake bottom, then turn cake top side up. Cool to room temperature, remove and discard parchment, wrap cake in plastic, then in foil. Store cake at room temperature.
Nutrition Facts : Calories 475.8, Fat 26.8, SaturatedFat 15.8, Cholesterol 219, Sodium 178.4, Carbohydrate 53.9, Fiber 0.4, Sugar 33.7, Protein 5.7
COUNTRY POUND CAKE
This a really good down-home style, back to basics pound cake that my whole family enjoys! This recipe was handed down to me with the stipulation of placing the cake in a cold oven, and it turns out perfectly every time.
Provided by Morgan
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
- Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.
Nutrition Facts : Calories 462 calories, Carbohydrate 59.6 g, Cholesterol 102.7 mg, Fat 22.9 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 11 g, Sodium 102.2 mg, Sugar 39.1 g
CHOCOLATE SOUR CREAM BUNDT CAKE (COOK'S ILLUSTRATED)
This is the best chocolate bundt cake from the geniuses at America's Test Kitchen. It is very dense, moist, with a fine crumb, a rich, assertive chocolate taste from the combination of cocoa and bittersweet chocolate, and is not overly sweet. The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. (In fact, I think it might be even better the next day!) Dust with confectioners' sugar just before serving. Recipe is from Cook's Illustrated Magazine (Jan. 1, 2004). This also works very well as a layer cake.
Provided by blucoat
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350°F.
- FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
- In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
- Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges.
CHOCOLATE LAYER CAKE)COOK'S COUNTRY)
For this Chocolate Layer Cake recipe, we recommend Dutch-processed cocoa, which has a better flavor. "Blooming" the cocoa powder and unsweetened chocolate with hot water and instant espresso produced the strongest chocolate flavor. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount.
Provided by Coppercloud
Categories Dessert
Time 35m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease three 8-inch round cake pans, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.
- In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds. Beat in the sour cream and vanilla until incorporated.
- Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture, and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
- Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, rotating and switching the pans halfway through baking.
- Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto wire racks. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.
Nutrition Facts : Calories 509.1, Fat 27.4, SaturatedFat 16.4, Cholesterol 115.4, Sodium 310.5, Carbohydrate 66.4, Fiber 4.8, Sugar 41, Protein 8.2
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