Best 2 Moist Chocolate Chocolate Pound Cake Recipes

Indulge in the ultimate chocolate experience with our collection of moist chocolate chocolate pound cake recipes. These delectable treats are a symphony of rich chocolate flavors, promising an unforgettable taste sensation with every bite. From the classic chocolate pound cake to innovative variations infused with coffee, espresso, and even a touch of Guinness, our recipes cater to every chocolate lover's desire. Prepare to embark on a culinary journey where chocolate reigns supreme, leaving your taste buds captivated and craving more.

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

MOIST CHOCOLATE POUND CAKE

Moist Chocolate Pound Cake image

This rich, supremely chocolatey, moist pound cake is so simple and yet so impressive, especially when frosted with my Salted Caramel Frosting, which perfectly complements the dense sweetness of the cake. If you have any leftovers, don't refrigerate, just leave tightly covered at room temperature.

Provided by Shire Born

Categories Dessert

Time 1h34m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups butter, softened
3 cups sugar
2 teaspoons vanilla
5 large eggs
2 1/2 teaspoons instant coffee
1/4 cup hot water
1 cup buttermilk (see note for substitute)
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon salt
1/2 teaspoon baking powder

Steps:

Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
Dissolve coffee granules in hot water, combine with buttermilk, set aside.
Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
Cool completely before frosting, or sprinkling with confectioners' sugar.
NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!

MOIST CHOCOLATE, CHOCOLATE POUND CAKE

Moist chocolate, chocolate pound cake image

My hubby LOVES chocolate and I have to keep finding new, delicious ways to keep him happy, lol. This is very simple and great either w/ a dollop of whipped cream, or some sliced strawberries.

Provided by sherry monfils

Categories Puddings

Time 1h25m

Number Of Ingredients 11

Ingredients

1 box devil's food cake mix
1 6 serving size pkg instant chocolate pudding mix, i used sugar free
1/2 c sugar
2/3 c water
1/2 c canola oil, or vegetable oil
1/2 c unsweetened applesauce
8 oz light sour cream
4 large eggs, at room temp.
12 oz pkg chocolate chunks, not chips
3 oz choclate chips, i used dark chocolate
1 tsp butter

Steps:

1. Heat oven to 350. Spray a 12 cup bundt pan with a light spraying of cooking spray. Dust pan lightly w/ unsweetened cocoa powder. In lg bowl, with mixer on med speed, mix cake mix, pudding mix, sugar, water, oil and applesauce until creamy.
2. Stir in sour cream, beat in eggs. Stir in chocolate chunks. Pour batter into pan and even it out with a spatula. Bake 1 hr, or until a toothpick inserted in center comes out clean. In my oven, it ook 50 mins.
3. Take cake out of oven and let cool 10 mins. In a small microwave bowl, melt butter with chocolate chips until just melted. Drizzle over cake. I sometimes like to decorate the cake with thin slices of fresh strawberries. I didn't have any available at the time I made this.

Tips:

Use high-quality chocolate. The better the chocolate, the better the cake. Look for chocolate with a cocoa content of at least 70%.
Don't overmix the batter. Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
Bake the cake at the right temperature. The cake should be baked at a temperature of 350°F (175°C). If the oven is too hot, the cake will brown too quickly and the inside will be undercooked.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Store the cake in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to 2 months.
Conclusion:

This moist chocolate chocolate pound cake is the perfect dessert for any occasion. It's rich, decadent, and easy to make. With its simple ingredients and straightforward instructions, this cake is sure to be a hit with everyone who tries it. So next time you're in the mood for a delicious chocolate dessert, give this recipe a try. You won't be disappointed.