Best 6 Chocolate Velvet Pound Cake With Chocolate Glaze Recipes

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Are you ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more? Look no further than the delectable Chocolate Velvet Pound Cake with Chocolate Glaze, a masterpiece that combines the richness of chocolate with the velvety texture of a classic pound cake. With two additional irresistible recipes – Chocolate Mousse and Chocolate Ganache – this article is a chocolate lover's paradise. Prepare to indulge in the symphony of flavors that await you as we delve into the secrets of these culinary delights.

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

CHOCOLATE VELVET CAKE



Chocolate Velvet Cake image

This heavenly chocolate cake has a velvety soft, creamy texture from the cream cheese in the batter! It is fluffy and moist with a fine crumb and just the right amount of chocolate!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 16

1 (8oz) (226g) package cream cheese softened
2 sticks (1cup) (226g) unsalted butter, softened
2 cups (400g) sugar
4 large eggs, room temperature
2 cups (228g) cake flour - See Notes below for substitution
1 cup (82g) unsweetened cocoa powder sifted (measure then sift)
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
1 teaspoon (4g) vanilla extract
1 cup (240g) milk
2 sticks (1 cup) (226g) unsalted butter, softened
2 teaspoons (8g) vanilla extract
6 to 6 1/2 cups (690g to 747g) powdered sugar
1/4 cup (20g) cocoa lightly spoon into cup and level
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese.

Steps:

  • Preheat oven to 325 degrees F. Grease and flour 3 (8x2) round pans
  • In a medium bowl combine the flour, baking powder, baking soda, salt, and cocoa powder. Whisk for 30 seconds to blend and set aside.
  • In the bowl of your mixer, add the softened butter and softened cream cheese. Mix until smooth. Gradually add the sugar. Mix on low speed for 3 minutes. Scrape the sides and bottom of the bowl.
  • Add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
  • With the mixer on low speed, add about half of the flour mixture. Mix until combined.
  • Add the milk and vanilla. Blend on low speed, then add the remaining flour mixture. Increase the mixing speed slightly and mix until blended and smooth. Do not over mix.
  • Add the batter to the prepared pans and bake at 325 degrees for 20 to 23 minutes. The cake layers are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  • Cool the pans on cooling rack 5 to 10 minutes then turn out.
  • Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  • Add cocoa and mix until blended.
  • Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
  • Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
  • Increase mixing speed to medium and beat until fluffy, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.
  • This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
  • Will frost a 3 layer 8 or 9 inch cake.

THE BEST CHOCOLATE GLAZE



The Best Chocolate Glaze image

I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!

Provided by Mary Taylor Dantzler

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 5

6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

Steps:

  • Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g

CHOCOLATE POUND CAKE



Chocolate Pound Cake image

This chocolate pound cake bakes up so rich & velvety, with lots of deep chocolate flavor. Lovely for dessert or as an afternoon pick-me-up!

Provided by Allie {Baking A Moment}

Categories     Dessert     Snack

Time 1h40m

Number Of Ingredients 10

3/4 cup unsalted butter ((1 1/2 sticks), softened)
1 cup granulated sugar
3 eggs ((large))
3/4 cup sour cream*
1 teaspoon vanilla extract
1 1/4 cups cake flour
1/4 cup dark cocoa powder ((aka: "Dutched," or "Dutch-processed"))
3 tablespoons unsweetened cocoa powder
1 teaspoon kosher salt
1/4 teaspoon baking soda

Steps:

  • Preheat the oven to 350 degrees F and mist a 5-cup loaf pan with non-stick spray.
  • Cream the butter and sugar together in a large mixing bowl on medium-high speed for 3 to 5 minutes, or until very pale and fluffy.
  • Scrape the bottom and sides of the bowl with a silicone spatula, then add the first egg, mixing in on medium speed until completely incorporated.
  • Continue to add eggs, one at a time, scraping the bowl and allowing each one to fully incorporate before adding the next.
  • Stir in the sour cream and vanilla on medium-low speed until well-blended.
  • Add the flour, dark cocoa, regular cocoa, salt, and baking soda, folding together gently until just barely combined.
  • Transfer the batter to the prepared pan, and bake the cake until a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 75 to 85 minutes).
  • Cool the cake in the pan for 30 minutes, then remove it from the pan and allow it to finish cooling on a wire rack.

Nutrition Facts : Calories 265 kcal, Carbohydrate 28 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 246 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

CHOCOLATE-GLAZED POUND CAKE



Chocolate-Glazed Pound Cake image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.

CHOCOLATE VELVET POUND CAKE



Chocolate Velvet Pound Cake image

The addition of hot water at the end of this recipe makes for an exceptionally moist cake. Ice cream and warm Chocolate Ganache are also nice accompaniments for this cake.

Provided by LMillerRN

Categories     Dessert

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16 ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract

Steps:

  • Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  • Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  • Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
  • Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
  • Sift powdered sugar over top of cake.

Nutrition Facts : Calories 496.3, Fat 20.8, SaturatedFat 12.3, Cholesterol 82.8, Sodium 300.8, Carbohydrate 72.5, Fiber 2.5, Sugar 51.8, Protein 5.7

CHOCOLATE POUND CAKE WITH CHOCOLATE GLAZE



Chocolate Pound Cake With Chocolate Glaze image

This is a traditional southern recipe, that gets a little extra chocolatey taste from the glaze that is drizzled over the cake. From Southern Living

Provided by breezermom

Categories     Dessert

Time 1h45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 17

1/2 cup shortening
1 cup butter or 1 cup margarine, softened
3 cups sugar
5 eggs, large
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa
1 1/4 cups milk
1 teaspoon vanilla extract
3 ounces unsweetened chocolate squares
3/4 cup powdered sugar, sifted
2 tablespoons hot water
1 egg, large
1 egg yolk
5 tablespoons butter or 5 tablespoons margarine, softened
pecans, chopped

Steps:

  • FOR THE CAKE:.
  • Cream shortening and butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, 1 at a time, beating after each addition.
  • Sift flour, baking powder, salt, and cocoa together. Add to creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until blended after each addition. Stir in vanilla.
  • Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes; remove from the pan, and cool completely on a wire rack.
  • Spoon Chocolate Glaze over the top of the cake, allowing it to drizzle down the sides of the cake. Sprinkle top of cake with chopped pecans, if desired.
  • FOR THE CHOCOLATE GLAZE:.
  • Microwave the chocolate baking squares in a large glass bowl at high for 1 1/2 minutes, or until melted, stirring twice. Add sugar and water, beating at medium speed with an electric mixer until blended. Add egg, and beat until blended. Add egg yolk, and beat until mixture cools. Add butter, 1 tbsp at a time, beating until blended. Serve over cake.

Nutrition Facts : Calories 979.5, Fat 55.1, SaturatedFat 28.5, Cholesterol 245.7, Sodium 512.3, Carbohydrate 118.6, Fiber 4.4, Sugar 86.4, Protein 12.2

Tips:

  • Use high-quality chocolate for the best flavor. A good semi-sweet or bittersweet chocolate will work well.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients blend together more easily and create a smooth batter.
  • Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven. This will help the cake rise evenly and prevent it from sinking in the middle.
  • Let the cake cool completely before you glaze it. This will help the glaze set properly.

Conclusion:

This chocolate velvet pound cake with chocolate glaze is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and flavorful, and the glaze is rich and chocolatey. This cake is sure to be a hit with everyone who tries it.

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