Delectable Chocolate Velvet Pound Cake Recipe
My dear readers, I have a recipe that will satisfy all of your sweet cravings – the Chocolate Velvet Pound Cake recipe. In my opinion, this is not just any ordinary cake, it’s a decadent and velvety dessert that will leave your taste buds longing for more.
As the name suggests, this cake has a velvety texture that will simply melt in your mouth. It is made with high-quality ingredients such as cocoa powder, sour cream, and semisweet chocolate morsels which gives it an intense chocolate flavor. The balance of flavors in this luscious dessert is truly divine.
This cake recipe is perfect for any occasion – be it a birthday party or a casual get-together with friends and family. I assure you that just one slice of this chocolate velvet pound cake will leave you wanting more.
So, take out your aprons and mixing bowls because we are about to embark on a culinary journey that promises to be nothing short of magical. Trust me, dear readers, once you have tried this recipe, you will never go back to any other chocolaty dessert again.
Why You’ll Love This Recipe
My dear friends, if you are a fan of pound cakes, then you cannot miss out on this recipe for a luscious Chocolate Velvet Pound Cake. Trust me; this recipe is going to be your go-to when it comes to satisfying your sweet cravings. The cake is soft and velvety, with a moist crumb that will melt in your mouth, and it is so chocolatey that it will transport you to chocolate heaven.
What’s more? This cake is incredibly versatile! You can enjoy it as a dessert at a dinner party or as a snack with your afternoon tea or coffee. You can bake the cake in a traditional Bundt pan or create a twist by baking it in a Red Velvet Bundt pan to add some glamor to this already luxurious treat.
This cake has all it takes to make any celebration special: rich chocolate flavor, a moist and tender crumb, and an irresistible aroma that will linger in your kitchen long after the cake has been eaten. Trust me; even Paula Deen would approve of this recipe!
So, what are you waiting for? Gather the ingredients and find joy in making this heavenly Chocolate Velvet Pound Cake for your loved ones. You will be amazed at how easy and straightforward it is to prepare while still turning out magnificent. Trust me; everyone will love this pound cake!
Ingredient List
Before we get started, let’s make sure we have all the ingredients we need to make this chocolate velvet pound cake. Here’s what you’ll need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 cups unsalted butter, softened
- 3 cups light brown sugar, packed
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/4 cup hot water
Chocolate Ganache Ingredients:
- 2 cups semisweet chocolate chips
- 1 cup heavy cream
Cream Cheese Glaze Ingredients:
- 8 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
The Recipe How-To
Preparing the Batter
- Preheat your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan.
- In a medium-sized mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt until well combined.
- In a separate large mixing bowl or stand mixer, beat 1 1/2 cup of softened unsalted butter and 2 cups of light brown sugar together at medium-high speed until light and fluffy.
- Beat in the eggs one at a time into the large mixing bowl or stand mixer adjusting between low and medium speed until each egg is fully incorporated before adding the next one.
- Scrape down the sides of the bowl as needed with a rubber spatula while mixing.
- Gradually add the dry ingredients mixture to the wet ingredients mixture alternating with sour cream, in three additions beginning and ending with the dry ingredients mixture.
- In a small bowl, whisk together 1 teaspoon of vanilla extract and 1 tablespoon of hot water until well combined. Add it to the chocolate batter and mix it together.
Baking the Cake
- Pour batter into prepared bundt pan.
- Bake for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow it to cool in the pan on a wire rack for about 15 minutes then remove it from the pan.
Adding Optional Chocolate Ganache Icing
- While the cake is cooling prepare your chocolate ganache by melting together 2 cups of semisweet chocolate morsels with 2 sticks (6 ounces) of unsalted butter in a heatproof bowl over gently simmering water until smooth.
- Allow the ganache to cool before pouring over your chocolate velvet pound cake or bundt cake.
Enjoy your delectable Chocolate Velvet Pound Cake.
Substitutions and Variations
Dear foodies, I know that you love to experiment with your cooking and it always hits a different taste bud. So, here are some variations and substitutions for this chocolate velvet pound cake recipe.
1. Red Velvet Cake: You can transform this recipe into a classic red velvet pound cake by replacing 1 cup of flour with 1 cup of unsweetened cocoa powder. The remaining ingredients will remain the same as in the chocolate velvet pound cake recipe, and you will get a delicious red velvet cake.
2. Black Velvet Cake: Adding black food coloring to red velvet cake could give you black velvet cake, which is a perfect Halloween treat.
3. Peppermint Pound Cake: If you crave something minty, add 1 teaspoon of peppermint extract to the batter and decorate it with crushed peppermint candy or candy canes.
4. Chocolate Chip Pound Cake: To make a chocolate chip pound cake, fold 1 cup of semi-sweet chocolate chips into the batter before pouring it into the pan.
5. Marble Pound Cake: You can add some swirls by alternating layers of regular and chocolate batter before baking for an eye-catching marble effect that tastes amazing!
6. Cream Cheese Frosting: Top off your chocolate velvet pound cake with a classic cream cheese frosting made with cream cheese, butter, powdered sugar, and vanilla extract.
You can also try some variations in terms of the shape or presentation of the cake! It does not necessarily have to be baked in a bundt pan; feel free to use an ordinary loaf pan or divide it into muffin cups!
I hope these variations will inspire your creativity in the kitchen and help you make this recipe truly your own.
Serving and Pairing
Indulge in the decadent chocolate flavor of this velvet pound cake and delight your taste buds. The rich, moist texture of this cake pairs well with a warm cup of coffee or tea, making it perfect for dessert after a cozy dinner party or for a sweet afternoon treat.
For an impressive presentation, drizzle some thick, homemade chocolate ganache over the top of the cake, and garnish with a dusting of cocoa powder or fresh berries. The smooth and silky texture of the chocolate glaze is a perfect complement to the dense and velvety pound cake.
The sweetness of this cake is balanced by the subtle tang of sour cream in the recipe, which also adds moisture to the crumb. This classic British cake is versatile and can be served in any season, whether you are hosting an elegant winter soiree or enjoying a summer brunch with friends.
If you’re feeling playful, add a twist to this chocolate velvet pound cake by pairing it with a scoop of ice cream or whipped cream on top. The combination of hot and cold flavors will create an explosion of sensations in your mouth – like dancing on your taste buds!
Whether as a simple afternoon snack or elegant dessert, this recipe will whisk you away to chocolate heaven!
Make-Ahead, Storing and Reheating
Darling, if you want to whip up this chocolate velvet pound cake ahead of time or store the leftovers, I’ve got some helpful tips for you.
Firstly, this cake freezes beautifully, so feel free to make it weeks in advance. Wrap it tightly with plastic wrap and store it in the freezer in an airtight container for up to three months. To thaw the cake, remove it from the freezer and let it sit at room temperature for several hours before serving.
Now, if you have already baked this luscious cake and have leftovers, don’t despair! Simply cover it with aluminum foil or plastic wrap and store in the refrigerator for up to five days. Trust me when I say that this cake is even more delicious on the second or third day after baking as all the flavors merge together to create an even richer taste.
To reheat, preheat your oven to 350 degrees Fahrenheit (175 Celsius) and place the pound cake on a baking sheet lined with parchment paper. Then, cover the cake with aluminum foil and allow baking for 10-15 minutes or until warmed through.
Another option is slicing the cake and heating individual slices in the microwave for 10-15 seconds.
Don’t be afraid to experiment by adding a dollop of whipped cream or vanilla ice cream on top of a freshly reheated slice. It will bring out all those decadent flavors!
So, my dear, feel free to indulge yourself anytime by making this delicious chocolate velvet pound cake ahead of time and savoring it whenever your heart desires. Cheers!
Tips for Perfect Results
In order to make a perfect Chocolate Velvet Pound Cake, it is important to keep a few tips in mind. Here are my recommendations for ensuring that your cake comes out perfectly every time.
1. Use High-Quality Ingredients
The quality of the ingredients used in this recipe will have a direct impact on the taste and texture of your cake. Therefore, it is worth investing in high-quality flour, butter, eggs, cocoa powder and chocolate morsels.
2. Measure Ingredients Correctly
Baking requires precision so measuring ingredients is fundamental. Be sure to use level cups when measuring and double-check the measurements of each ingredient before adding them into the batter.
3. Bring Ingredients to Room Temperature
To ensure that all the ingredients in this recipe blend well together, be sure to bring them to room temperature before mixing them together.
4. Use a Hand Mixer or Stand Mixer
Although it is entirely possible to mix all the ingredients by hand with a whisk, using an electric mixer (handheld or stand mixer) will make creating this cake much easier and give you a smoother batter.
5. Don’t Overmix
Overmixing can result in a dense and dry cake so avoid overworking the batter. Mix just enough to combine all the ingredients and develop a smooth texture.
6. Grease and Flour Your Pan Properly
As this recipe makes quite a large cake, using a bundt pan works best for achieving great results. To prevent sticking, grease your pan thoroughly with butter before dusting it lightly with flour.
By following these pointers, you are guaranteed success when making chocolate velvet pound cake at home. So get baking!
Bottom Line
In conclusion, this chocolate velvet pound cake recipe is not just any ordinary pound cake recipe – it’s a rich and decadent twist on the classic cake that everyone knows and loves. With every bite, you’ll experience a velvety texture that melts in your mouth and a rich chocolate flavor that will satisfy your cravings.
Whether you’re looking to impress your guests at your next dinner party or want to treat yourself to something special, this recipe will not disappoint. From the ease of preparation to its versatile pairings, this chocolate velvet pound cake is perfect for any occasion.
So why settle for a boring old pound cake when you can take it to the next level with this chocolate velvet pound cake recipe? It’s perfect for any sweets-lover looking for something indulgent and satisfying but also wants to keep things simple. Give it a try and let me know what you think – I am sure this recipe will delight your palate with its chocolaty goodness!
Chocolate Velvet Pound Cake Recipe
Ingredients
- 1 1/2 cups semisweet chocolate morsels
- 1/2 cup butter, softened
- 1 (16 ounce) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8 ounce) container sour cream
- 1 cup hot water
- 2 teaspoons vanilla extract
Instructions
- Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
- Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
- Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
- Sift powdered sugar over top of cake.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.