Best 2 Best Chocolate Pound Cake Recipes

Are you craving a chocolate pound cake with an irresistible flavor that melts in your mouth? Look no further! Embark on a culinary journey as we unveil the secrets of crafting the perfect chocolate pound cake. This moist, decadent cake is a symphony of rich chocolate flavor, balanced sweetness, and a tender crumb. With simple ingredients and a few kitchen tricks, you'll be able to impress your loved ones with a homemade chocolate pound cake that rivals that of any bakery. Prepare to indulge in a classic dessert that will elevate your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BEST CHOCOLATE POUND CAKE

Best Chocolate Pound Cake image

A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!

Provided by m-ann

Categories Desserts Cakes Pound Cake Recipes

Yield 12

Number Of Ingredients 13

Ingredients

½ cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
1 ¼ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract

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.

Nutrition Facts : Calories 569.8 calories, Carbohydrate 77.5 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 13.2 g, Sodium 264.4 mg, Sugar 51.5 g

HORTENSIA'S BEST-EVER CHOCOLATE POUND CAKE

Hortensia's Best-Ever Chocolate Pound Cake image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Unsalted butter, at room temperature (but still firm), to brush pan
1/4 cup sugar, to line pan
2 cups all-purpose flour
1 cup plus 2 tablespoons unsweetened Van Leer Dutch process medium cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
2 3/4 cups sugar
2 teaspoons vanilla extract
2 teaspoons espresso extract (or substitute 2 teaspoons instant coffee dissolved in 1 tablespoon buttermilk)
5 eggs
1 1/4 cups buttermilk
Cocoa powder or confectioners' sugar, to finish

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.

Tips:

Use quality ingredients: The better the ingredients, the better the cake will be. Use real butter, not margarine, and use high-quality chocolate.
Cream the butter and sugar until light and fluffy: This will help to incorporate air into the batter, which will make the cake light and airy.
Add the eggs one at a time: This will help to prevent the cake from curdling.
Do not overmix the batter: Overmixing can toughen the cake.
Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

Chocolate pound cake is a classic dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can make a delicious chocolate pound cake that will impress your friends and family.