Best 6 Chocolate Pound Cake With Strawberry Ice Cream And Bittersweet Chocolate Sauce Recipes

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Indulge in a delightful culinary journey as we present a remarkable trio of recipes that will tantalize your taste buds. Starting with our classic Chocolate Pound Cake, a timeless dessert elevated with a moist and rich crumb, boasting deep chocolate flavors in every bite. Next, prepare a refreshing Strawberry Ice Cream, a delightful symphony of sweet strawberries swirled into a creamy and velvety frozen treat. Finally, craft a decadent Bittersweet Chocolate Sauce, a luscious and glossy ganache that adds an extra layer of chocolatey richness. Together, these three recipes create an exquisite symphony of flavors, textures, and temperatures that will leave you craving more. Welcome to a world of culinary bliss, where chocolate, strawberries, and bittersweet notes dance harmoniously on your palate.

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

TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM



Toasted Pound Cake With Strawberries and Chocolate Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 cup cold heavy cream
1/4 cup chocolate syrup, plus more for drizzling
1 quart strawberries
2 tablespoons sugar
2 ounces semisweet chocolate, finely chopped
3 tablespoons unsalted butter
6 slices pound cake

Steps:

  • Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
  • Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
  • Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
  • Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.

CHOCOLATE STREUSEL POUNDCAKE



Chocolate Streusel Poundcake image

In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides - bottom and top - with crunchy, slightly salty streusel flecked with chocolate chips. The combination of cocoa powder and melted dark chocolate gives this cake a particularly rich flavor. You can make it up to 3 days ahead. Store it at room temperature, well wrapped in foil. Then serve it topped with ice cream or whipped cream and fresh berries, or toasted and buttered, or plain as it is. It also freezes well for up to 3 months. More romantic recipes, from dinner for two to chocolate for all, can be found here.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 19

1/2 cup/60 grams all-purpose flour
3 tablespoons/45 grams granulated sugar
1 1/2 tablespoons/11 grams cocoa powder
1/2 teaspoon/4 grams kosher salt
4 1/2 tablespoons/64 grams cold unsalted butter, cubed
1/3 cup/60 grams semisweet chocolate chips
3 ounces/85 grams extra-bittersweet chocolate (70 percent), chopped
1 1/3 cups/185 grams all-purpose flour
3/4 cup/89 grams Dutch-process unsweetened cocoa powder
1/2 teaspoon/2 grams baking powder
1/4 teaspoon/2 grams baking soda
1/2 cup/113 grams unsalted butter, melted
1 cup/200 grams granulated sugar
1/2 cup/100 grams dark brown sugar
1/2 teaspoon/4 grams kosher salt
1 large egg, at room temperature
2 teaspoons/10 milliliters vanilla extract
1/2 cup/120 milliliters plain Greek yogurt
1/2 cup/120 milliliters whole milk

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.
  • In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.
  • Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.
  • Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.
  • Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.
  • Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 313 milligrams, Sugar 44 grams, TransFat 1 gram

CHOCOLATE POUND CAKE WITH STRAWBERRY ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE



Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce image

Categories     Cake     Berry     Chocolate     Egg     Fruit     Dessert     Bake     Strawberry     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 13

1 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
4 large eggs
3/4 cup sour cream
1 tablespoon vanilla extract
1 cup semisweet miniature chocolate chips (about 6 1/2 ounces)
Sweetened Strawberries
1 1/2 quarts strawberry ice cream
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 POUND CAKE



Chocolate Pound Cake image

This chocolate pound cake recipe is courtesy of Emily Luchetti and should be used in herChocolate Caramel Bread Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

12 tablespoons unsalted butter, at room temperature, plus more for pan
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup milk
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
3 large eggs

Steps:

  • Preheat oven to 350 degrees. Butter a 10-inch bundt pan.
  • Sift together flour, cocoa powder, and baking powder onto a piece of parchment paper or into a bowl. Add salt and set aside. In a small bowl or measuring cup, stir together milk, lemon juice, vanilla, and 2 tablespoons water; set aside.
  • Combine butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add flour mixture in 3 additions, alternating with the milk mixture and ending with the flour mixture, mixing well after each addition. Pour into prepared pan.
  • Bake until a cake tester inserted into the center comes out clean, about 50 minutes. Let cool to room temperature.

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

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

CHOCOLATE POUND CAKE WITH STRAWBERRY FROSTING



Chocolate Pound Cake with Strawberry Frosting image

My chocolate pound cake is rich and chocolatey with an irresistible velvety crumb. The only thing that makes it better is a fresh strawberry buttercream that tastes exactly like strawberry ice cream. When strawberries are in season I always opt for fresh, but frozen strawberries will work just as well in this recipe.

Provided by Dan Langan

Categories     dessert

Time 8h10m

Yield 10 servings

Number Of Ingredients 17

Nonstick cooking spray
1/4 cup steaming hot water
1/3 cup Dutch process cocoa powder (about 30 grams)
6 tablespoons vegetable oil
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/3 cups all-purpose flour (about 175 grams)
1 cup plus 2 tablespoons granulated sugar (about 230 grams)
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
10 tablespoons unsalted butter, cut into cubes and softened
1/3 cup mini chocolate chips, optional
4 ounces strawberries, chopped (about 1 cup)
1 teaspoon granulated sugar
1 stick (8 tablespoons) unsalted butter, softened
1 1/4 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Coat an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and long sides. Lightly spray the parchment. Set aside.
  • For the cake: Whisk together the hot water and cocoa powder in a large liquid measuring cup until it forms a smooth, thick paste. Add the oil, eggs and vanilla and whisk until combined and smooth.
  • Mix the flour, sugar, baking powder and salt in a stand mixer fitted with the paddle attachment to combine. Add the butter and 1/3 of the chocolate-egg mixture to the dry ingredients. Mix on low speed until incorporated, about 30 seconds. Raise the speed to medium-high and beat until combined, about 30 seconds. Scrape the sides of the bowl clean with a rubber spatula and beat 30 seconds more. Add the remaining liquid ingredients in 2 additions, scraping and beating 20 to 30 seconds after each addition. Scrape the bowl clean one last time and beat until fluffy, about 10 seconds.
  • Fold in the chocolate chips if using and pour the batter into the prepared pan. Tap the pan several times on the counter to release any air bubbles. Bake in the center of the oven until a toothpick inserted in the center comes out with moist crumbs, 1 hour 2 minutes to 1 hour 8 minutes.
  • Cool the cake in the pan on a wire rack about 15 minutes. Loosen the edges of the cake from the pan with a metal spatula. Remove the cake from the pan and cool on the rack for an additional 15 minutes. Place the cake back in the pan, wrap with plastic wrap and allow to cool completely before frosting, about 6 hours.
  • For the buttercream: Bring the strawberries, sugar and 1 tablespoon water to a simmer in a small saucepan over medium heat. Stir and smash the strawberries with a rubber spatula, making sure that they don't stick to the pan. Simmer while stirring to reduce and thicken slightly, 3 to 4 minutes. Strain the strawberry puree through a fine-mesh sieve into a bowl, pushing the purée through the sieve. You should have 3 tablespoons purée. Cool the purée 15 to 20 minutes.
  • Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until smooth and shiny, 1 to 2 minutes. Add the confectioners' sugar and vanilla and beat on low speed until it forms a paste. Scrape the sides of the bowl and paddle clean and beat on high speed for 1 minute. Reduce the speed to low, add half of the strawberry purée and mix to combine. Beat on medium speed for a few seconds, then add the remaining puree. Stop and scrape the sides of the bowl and beat on high speed until smooth, 2 to 3 minutes.
  • If the buttercream looks separated, scoop about 1/4 cup into a microwave-safe bowl and heat until melted, 5 to 6 seconds. Add this melted buttercream back into the bowl of buttercream and beat on medium speed until the mixture is smooth.
  • To frost the cake, trim off the baked crust on the short ends of the cake and trim off a bit of the crown, if desired. Dollop the buttercream on top and spread to the edges, smoothing as desired. Store any leftovers covered on the counter for up to 3 days.

Tips:

  • For a richer flavor, use high-quality chocolate with a cocoa content of at least 70%.
  • Make sure the butter and eggs are at room temperature before mixing them together. This will help the ingredients emulsify and create a smooth batter.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • For the strawberry ice cream, use fresh strawberries for the best flavor.
  • If you don't have an ice cream maker, you can still make the ice cream by freezing the strawberry mixture in a covered container and stirring it every few hours. It will take longer to churn, but it will still be delicious.
  • For the bittersweet chocolate sauce, use high-quality chocolate with a cocoa content of at least 70%. This will give the sauce a rich, decadent flavor.
  • Serve the cake with the strawberry ice cream and bittersweet chocolate sauce immediately.

Conclusion:

This chocolate pound cake with strawberry ice cream and bittersweet chocolate sauce is a delicious and decadent dessert that is perfect for any occasion. The moist and flavorful cake is perfectly complemented by the sweet and tart ice cream and the rich and chocolatey sauce. This dessert is sure to be a hit with everyone who tries it.

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