Best 6 Hot Chocolate Sauce Over Pound Cake Recipes

HOT CHOCOLATE MARBLE POUND CAKE

Steps:

• Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
• Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.
• Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.
• Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
• Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.)
• Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate mix. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
• Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.
• Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.

CHOCOLATE POUND CAKE WITH TASTY HOT FUDGE SAUCE

Steps:

• Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
• Cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour batter into prepared pan.
• Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Serve with Tasty Hot Fudge Sauce. Garnish with confectioners' sugar, if desired.
• Tasty Hot Fudge Sauce: In a medium saucepan, heat chocolate and butter over medium heat. Cook, stirring frequently, until chocolate is melted and mixture is smooth. Stir in sugars. Add cream; bring to a boil over medium-high heat. Reduce heat, and simmer for 5 minutes, stirring frequently. Remove from heat, and stir in vanilla. Cover and refrigerate for up to 1 week.

CHOCOLATE POUND CAKE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 325 degrees.
• Spray a 15-cup Bundt pan with non stick cooking spray.
• Cream together the butter and sugar until fluffy.
• Add eggs and vanilla.
• Beat until well combined.
• In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, salt and coffee.
• Gradually add the dry mixture to the butter mixture, alternating with the buttermilk.
• Mix until just combined, stir in sour cream.
• Pour batter into the prepared pan.
• Bake 1 hours or until a wooden toothpick inserted into the center comes out clean.
• Let cool in pan for 20 minutes.
• Remove from pan and let cool completely on a wire rack.
• Serve with Hot Fudge Sauce

EASY HOMEMADE CHOCOLATE SAUCE

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

EASY CHOCOLATE SAUCE CAKE

Steps:

• Preheat oven to 350°F.
• Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
• Mix brown sugar and cocoa and spread over batter.
• Carefully pour the hot water over all.
• Bake at 350°F for approximately 40 minutes.

HOT CHOCOLATE SAUCE OVER POUND CAKE

Steps:

• Fill bottom of double boiler with enough water to fill about 3-4 inches high. In a seperate saucepan, bring another 2 cups of water to boil.
• Combine all dry ingredients in top of double boiler, stirring well to remove any lumps. Add enough boiling water to make a thick paste. Stir until smooth.
• Place onto the bottom half, over the boiling water. Slowly add 1 1/2 cups boiling water from the other pan. Keep stirring until the water is fully incorporated.
• Add the butter, continue to stir while the butter melts into the sauce. Keep stirring another 10-15 minutes, until the sauce thickens to an "unset pudding" consistency. If it thickens too much, feel free to add more boiling water.
• When it is as thick as you like, stir in the vanilla extract.
• Serve over the sliced pound cake.