Hot Chocolate Sauce Over Pound Cake Recipes

CHOCOLATE POUND CAKE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 325 degrees.
• Spray a 15-cup Bundt pan with non stick cooking spray.
• Cream together the butter and sugar until fluffy.
• Add eggs and vanilla.
• Beat until well combined.
• In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, salt and coffee.
• Gradually add the dry mixture to the butter mixture, alternating with the buttermilk.
• Mix until just combined, stir in sour cream.
• Pour batter into the prepared pan.
• Bake 1 hours or until a wooden toothpick inserted into the center comes out clean.
• Let cool in pan for 20 minutes.
• Remove from pan and let cool completely on a wire rack.
• Serve with Hot Fudge Sauce

WHITE CHOCOLATE POUND CAKE WITH CHOCOLATE SAUCE

Steps:

• In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly. , Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.

EASY HOMEMADE CHOCOLATE SAUCE

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

DARK CHOCOLATE SAUCE

Steps:

• In a large saucepan, combine the brown sugar, cocoa and cornstarch. Stir in milk and coffee until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in vanilla. Store in the refrigerator.

HOT CHOCOLATE SAUCE OVER POUND CAKE

Steps:

• Fill bottom of double boiler with enough water to fill about 3-4 inches high. In a seperate saucepan, bring another 2 cups of water to boil.
• Combine all dry ingredients in top of double boiler, stirring well to remove any lumps. Add enough boiling water to make a thick paste. Stir until smooth.
• Place onto the bottom half, over the boiling water. Slowly add 1 1/2 cups boiling water from the other pan. Keep stirring until the water is fully incorporated.
• Add the butter, continue to stir while the butter melts into the sauce. Keep stirring another 10-15 minutes, until the sauce thickens to an "unset pudding" consistency. If it thickens too much, feel free to add more boiling water.
• When it is as thick as you like, stir in the vanilla extract.
• Serve over the sliced pound cake.

CHOCOLATE SAUCE FOR VANILLA CAKE

Steps:

• Melt butter in saucepan.
• Add the other ingredients.
• Boil for 1 minute, stirring several times.
• Pour amount desired on a slice of sheet cake.