Best 5 Dark Chocolate Brown Sugar Pound Cake With Chocolate Glaze Recipes

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Indulge in a symphony of flavors with our Dark Chocolate Brown Sugar Pound Cake with Chocolate Glaze! This decadent cake is a harmonious blend of rich chocolate and sweet brown sugar, perfectly balanced to create an unforgettable taste experience. Its moist and tender crumb is complemented by a luscious chocolate glaze that adds an extra layer of richness and sophistication. Prepare to be captivated by each heavenly bite of this irresistible treat. Embrace the delightful simplicity of our Cream Cheese Pound Cake, a classic recipe that exudes timeless elegance. This classic pound cake is crafted with a velvety cream cheese filling swirled throughout, resulting in a moist and flavorful cake that melts in your mouth. Its delicate crumb and hint of tanginess from the cream cheese make it a perfect choice for any occasion. Get ready to savor the delightful combination of flavors and textures in every slice.

Let's cook with our recipes!

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

DECADENT CHOCOLATE BROWN SUGAR POUND CAKE



Decadent Chocolate Brown Sugar Pound Cake image

Make this cake for when you want to enjoy a fine flavoured textured cake thats worth the time to make. This is not your gooey heavy extreme chocolate taste, think of it as a red velvet cake with more chocolate, a very nice cake for dainty bites, not huge mouthfuls. The cake can easily be sliced in layers and filled. Do keep an eye on the last 20-30 minutes of baking, as the edges might get dry, I tented the top loosely with foil the last 30 minutes of baking. Cake flour and chocolate extract is a must with this cake. I have made this moist dense cake on many special occasions, it is one cake that rates high on my list. Just a word of advise, if you are baking the cake in a dark metal cake pan, then lower the oven temperature to 325°F. This cake freezes well, and for some strange reason is even better after freezing, I think it must be the amount of brown sugar, so you might want to consider making this ahead, freezing and glazing it before serving. Of coarse your favorite glaze recipe can be used for this cake or use my chocolate glaze recipe #139987 for this.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h40m

Yield 1 bundt cake

Number Of Ingredients 12

2 1/4 cups cake flour (use cake flour only)
3/4 cup good-quality Dutch-processed cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 cup butter, softened (no subs)
2 tablespoons butter, softened (no subs)
1 1/2 cups white sugar
1 1/2 cups dark brown sugar, packed
1 tablespoon chocolate flavoring
1 teaspoon vanilla
6 large eggs, room temperature (leave out 30 minutes at room temperature before using)

Steps:

  • Do not preheat the oven.
  • Butter and then flour a 12-cup bundt pan and shake out any excess flour.
  • In a small bowl sift together cake flour cocoa powder and salt.
  • In another small bowl stir together the baking soda and sour cream.
  • In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!).
  • Beat in extracts and eggs one at a time, beating well after each addition.
  • With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined.
  • Pour the batter into bundt pan and put it in the middle of a COLD oven.
  • Set oven to 350°F (if using a dark metal pan set oven to 325 degrees).
  • Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking).
  • Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.

Nutrition Facts : Calories 6445.2, Fat 296.7, SaturatedFat 176.1, Cholesterol 1919.3, Sodium 3639.2, Carbohydrate 909.5, Fiber 26.6, Sugar 622.7, Protein 85.1

DARK CHOCOLATE CAKE I



Dark Chocolate Cake I image

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 10

2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  • Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g

BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE



Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze image

Provided by Julie Hasson

Categories     Cake     Coffee     Chocolate     Dessert     Fall     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Cake:
Nonstick vegetable oil spray
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
  • Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
  • GOOD TO KNOW:
  • Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
  • For glaze:
  • Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

DARK CHOCOLATE POUND CAKE



Dark Chocolate Pound Cake image

Moist, Dense and chocolaty to the extreme! Indulge in a piece ot this decadent cake for dessert with fresh fruit or as a snack with a café latté...

Provided by Chef mariajane

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 13

1 cup milk
1 cup unsweetened cocoa powder
1/2 cup plain yogurt (not fat-free)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
2 cups granulated sugar
4 eggs, at room temperature
1 tablespoon vanilla
1 cup semi-sweet chocolate chips
icing sugar

Steps:

  • Preheat oven to 350°F Butter a 10-inch Bundt pan or two 9x5-inch loaf pans.
  • In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an elecric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture, alternately with milk mixture, making 3 additions of flour and 2 additions of milk. Fold in chocolate chips.
  • Spread into prepared pan, smoothing top. Bake for 60-70 minutes or until a tester inserted in center comes out clean with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 mintues. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.

Tips:

  • Use high-quality dark chocolate. This will ensure that your pound cake has a rich, chocolatey flavor.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will prevent the cake from being underbaked or overbaked.
  • Let the cake cool completely before glazing it. This will help the glaze to set properly.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This dark chocolate brown sugar pound cake with chocolate glaze is a delicious and decadent dessert that is perfect for any occasion. The rich, chocolatey flavor of the cake is perfectly complemented by the sweet and creamy glaze. This cake is sure to be a hit with everyone who tries it.

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