Time 2h Yield 12 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter. Sift the flour, baking powder, salt and cocoa together. Set aside. With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla. Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely. Slice the cake and serve topped with a scoop of vanilla ice cream.
Time 1h45m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth. Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently. Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.
Time 1h25m Yield 16 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners’ sugar.
Time 1h Yield 12-16 serving(s) Number Of Ingredients 13 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.
Time 1h5m Yield 14 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 16 Steps:
CAKE: Preheat oven to 325 degrees. Grease and flour a bundt or tube pan. In a small bowl, combine flour, soda and powder. In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups. In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy. Beat in eggs, one at a time. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour into prepared pan. Bake 1 hour or until center tests done. Cool 30 minutes and remove from pan onto a wire rack. Cool completely and transfer to serving dish. Drizzle with glaze and sprinkle with confectioner’s sugar, if desired. GLAZE: Melt chocolate and butter, stirring until smooth. Remove from heat and stir in confectioner’s sugar, alternately with water, until desired consistency is reached. Stir in vanilla extract.
More about “dark chocolate pound cake recipes”
Yield 14 Number Of Ingredients 10 Steps:
Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla. In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.
