CHOCOLATE POUND CAKE RECIPE LOAF RECIPES

Name: Moist Chocolate Pound Cake
Prep time: 15 min
Cook time: 1 h 19 min
Total time: 1 h 34 min
Yield: 1 cake, 10 serving(s)
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

MOIST CHOCOLATE POUND CAKE RECIPE - FOOD.COM

Moist Chocolate Pound Cake Recipe - Food.com 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.

Total Time 1 hours 34 minutes

Prep Time 15 minutes

Cook Time 1 hours 19 minutes

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!

Nutrition Facts : Calories 630.7, FatContent 31.3, SaturatedFatContent 19, CholesterolContent 167.2, SodiumContent 557.8, CarbohydrateContent 84.4, FiberContent 2.8, SugarContent 61.5, ProteinContent 8.1

CHOCOLATE MARBLE POUND CAKE RECIPE - MARCY GOLDMAN | FOOD ...

Chocolate Marble Pound Cake Recipe - Marcy Goldman | Food ... image

More Brunch Ideas

Provided by Marcy Goldman

Total Time 2 hours 0 minutes

Yield MAKES ONE 8-BY-4 INCH LOAF

Number Of Ingredients 11

Ingredients

Vegetable oil cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened, plus 3 tablespoons melted
2 tablespoons unsweetened cocoa powder, preferably Dutch process
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup heavy cream or milk
Confectioners' sugar, for dusting

Steps:

Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Dust with confectioners' sugar before serving.

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MOIST CHOCOLATE POUND CAKE RECIPE - FOOD.COM

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.
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