Best 2 Deep Chocolate Pound Cake Recipes

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In the realm of indulgent desserts, few can rival the richness and decadent flavor of a deep chocolate pound cake. With its moist, tender crumb and intense chocolatey goodness, this classic treat is a beloved staple in bakeries and homes alike. Whether you are a seasoned baker looking to expand your repertoire or a novice cook eager to impress your loved ones, crafting the perfect deep chocolate pound cake is an endeavor worth embarking on. In this article, we will guide you through the essential steps and provide you with valuable tips to help you create a moist, flavorful cake that will satisfy even the most discerning palate. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a truly unforgettable deep chocolate pound cake experience.

Let's cook with our recipes!

DEEP CHOCOLATE SOUR CREAM POUND CAKE



Deep Chocolate Sour Cream Pound Cake image

Make and share this Deep Chocolate Sour Cream Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/2 cup cake flour
1 cup Dutch-processed cocoa powder
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
2 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream

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).

DEEP CHOCOLATE POUND CAKE



Deep Chocolate Pound Cake image

Provided by Maria Helm Sinskey

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Picnic     Valentine's Day     Kid-Friendly     Mother's Day     Back to School     Family Reunion     Shower     Honey     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 14

2 1/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips

Steps:

  • Position rack in center of oven; preheat to 350°F. Butter and flour 9x5x3-inch loaf pan, tapping out any excess flour.
  • Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl.
  • Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.
  • Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
  • Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

Tips:

  • Use high-quality chocolate. This will make a big difference in the flavor of your cake. Look for chocolate that has a cocoa content of at least 70%.
  • Don't overmix the batter. Overmixing will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature. The cake will stay fresh for up to 3 days.

Conclusion:

This deep chocolate pound cake is a rich, moist, and flavorful cake that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. If you're looking for a delicious and decadent chocolate cake, this is the recipe for you.

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