Best 2 Best Chocolate Pound Cake Recipes

Indulge in the ultimate chocolate experience with our delectable chocolate pound cake recipes. These moist and fluffy cakes are a symphony of rich chocolate flavors, perfect for any occasion. Whether you prefer a classic pound cake or one with a twist, we have a recipe for every chocolate lover. From the traditional to the decadent, our collection features a variety of cakes that are sure to satisfy your sweet tooth. Get ready to embark on a chocolate journey that will 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 room temperature ingredients: This will help the cake batter to mix more evenly and smoothly, resulting in a lighter, fluffier cake.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, which will also make the cake lighter and fluffier.
Gradually add the eggs, one at a time, beating well after each addition: This will help to prevent the batter from curdling.
Mix in the dry ingredients in three additions, alternating with the milk: This will help to prevent the batter from becoming too thick or lumpy.
Do not overmix the batter: Overmixing can result in a tough, dense cake.
Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
Test the cake for doneness by inserting a toothpick into the center: If it comes out clean, the cake is done.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

This chocolate pound cake is a delicious, classic dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its rich, chocolatey flavor and moist, tender crumb, this cake is sure to be a hit.