Best 13 Chocolate Cream Pound Cake Recipes

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 POUND CAKE WITH STRAWBERRY ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE

Steps:

• Preheat oven to 325°. Butter and flour 9x5x3-inch metal loaf pan. Sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips. Transfer batter to pan. Smooth top.
• Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes. Cool in pan on rack 15 minutes. Run knife between pan sides and cake; turn cake out onto rack. Cool. Wrap in foil; let stand at room temperature at least 1 day. (Can be made 3 days ahead. Store wrapped in foil at room temperature.)
• Cut pound cake into 3/4-inch-thick slices. Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside. Drizzle with Bittersweet Chocolate Sauce and serve.

CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Cream sugar and butter until light.
• Add soda and vanilla.
• Add one egg at a time, alternating with small amounts of flour until all the flour and eggs are used.
• Add cocoa and sour cream. Mix until just blended.
• Pour into greased and floured tube cake pan.
• Bake at 325° for 1 1/2 hours or until done.

CHOCOLATE CHIP IRISH CREAM POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
• Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
• Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
• Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
• Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
• Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

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!

CHOCOLATE CHIP SOUR CREAM POUND CAKE

Steps:

• 1. Preheat oven to 350.
• 2. Stir together flour and baking soda.
• 3. In mixer bowl, beat sugar and butter until fluffy; beat in eggs, one at a time, until smooth, then add vanilla.
• 4. Beat in sour cream alternately with flour mixture; fold in chocolate chips.
• 5. Pour into well-greased and floured 10-inch fluted tube cake pan; bake 1 hour and 15 minutes or until wooden pick comes out clean.
• 6. Cool; remove from pan; sprinkle with confectioners\' sugar if desired.

DEEP CHOCOLATE SOUR CREAM POUND CAKE

Steps:

• Position a rack in the center of the oven; preheat oven to 325°.
• Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
• Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
• Gradually beat in the sugar.
• Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
• At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
• In a small bowl, stir the vanilla extract into the sour cream.
• If your mixer has a splatter shield attachment, add it now.
• At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
• Scrape batter into the prepared pan and smooth the top.
• Bake the cake for 65-75 minutes, until a cake tester comes out clean.
• Cool the cake in the pan on a wire rack for 15 minutes.
• Invert the cake onto the rack and let cool completely.
• Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).

CHOCOLATE ORANGE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350°F
• Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
• Melt the chocolate and set aside.
• Cream the butter and the sugar until fluffy.
• Beat in the eggs, sour cream, orange zest and extracts , blending well.
• Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
• Stir in the milk, and then fold in the chocolate.
• Remove 1/2 up of the batter and mix with the melted chocolate.
• Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
• Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
• Dust with confectioners' sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
• Alternatively, you can glaze with an orange juice and confectioner's sugar glaze.

SOUR CREAM CHOCOLATE CHIP POUND CAKE

Steps:

• Beat ingredients for 10 min on medium, this is the trick to tasting amazing!
• Add chocolate chips and nuts.
• Bake 350F about 1 hour in Bunt pan, do the toothpick trick to double check it around 45 minutes It turns out VERY moist!

CHOCOLATE CHIP SOUR CREAM POUND CAKE

Steps:

• Grease and flour bundt pan.
• Combine and mix well first 5 ingredients.
• Fold in chocolate chips.
• Pour in prepared bundt pan.
• Mix together sugar and cinnamon and sprinkle on top of batter.
• Bake at 350 for 50-60 minutes or until done. Cake is done when toothpick inserted in center comes out clean.
• Cool in pan for 25 minutes. Invert onto serving plate, and cool completely.
• Enjoy!!

CHOCOLATE CHIP IRISH CREAM POUND CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 325°F. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss. Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake, or use glaze below. GALZE: Add all the ingredients in a small bowl except the cappuccino chips and mix until smooth and pourable. Add more milk a half teaspoon at a time if needed. Top the cake with Cappuccino chips before the glaze sets up.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• 1. Place the cake mix, cream cheese, water, oil, sugar, eggs, and vanilla in a large bowl. Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat 2 minutes more.
• 2. Pour batter into greased and floured 10 inch tube pan. Bake at 325 degrees for 58 to 62 minutes or until cake springs back when lightly pressed with your finger. Remove pan from oven and place it on a wire rack for 20 minutes. Invert cake onto a rack and invert it onto another rack so that it is the large side up. Allow to cool for 20 more minutes.