Tuesday, May 24, 2011

Tasty Tuesday: Chocolate Velvet Pound Cake

Mmmm…eating a piece for breakfast as I type this post! :)

(Don’t tell me you have never eaten chocolate cake for breakfast – it has eggs, milk, butter – all the necessary ingredients for breakfast with a little chocolate mixed in! :)

I have a small cake business, but most of the time I don’t get to eat any of the cakes that I have made! :)  So sometimes, I get the craving to make a cake, and eat it too! :) 

I was in a chocolate-craving-mood yesterday and my eyes fell upon this cookbook I have displayed on my kitchen counter. 


The cake on the front looks delicious, but I was not wanting to fuss with 3 layers and icing a cake since I do that all… the... time.

I looked through the book and found this beauty – Chocolate Velvet Pound cake.

Chocolate Velvet "Pound" Cake Recipe

Bake it, dump it out of the pan and dust with sugar or drizzle with ganache – EASY and so good!  That is what I was wanting!

Here’s the link to the recipe but I will share it here too:

Chocolate Velvet Pound cake
  • 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 I used milk
  • 2 teaspoons vanilla extract
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 milk in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
Spoon batter evenly into a greased and floured 10-inch tube pan bundt 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.

I baked my cake in a bundt pan.  For one reason, because that is the pan that I have, and another reason, I LOVE the look of a bundt cake and the fact that the pan does all the decorating for me! :)

Then I whipped up this easy chocolate ganache recipe.  (Only 3 ingredients – butter, chocolate, and cream.)


I topped it with fresh strawberries and a scoop of vanilla ice cream and savored devoured every bite!


It is moist, tender, rich, and delicious!!! The perfect chocolate pound cake for the summer to top with fresh fruit or ice cream! 

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  1. Wow! That looks delicious! I can't wait to try it! How do you think it would hold up to layering and decorating with fondant. (i.e., will it withstand the weight?) I have a chocolate cake I do, but tends to be so moist I have trouble icing it and decorating with fondant because it gives a little under all of the weight. I end up with rounded edges all the time because of it! grrr...

  2. 3menandahound, writing you back an email! thanks for visiting!

  3. Looks soo good!!! As your cakes usually do!

  4. Also wondering about how it would hold up with fondant? I've always done a basic cake and have the rounded edges and sagging in spots too. Pound cake was recommended for my train project, but I'm still leary. Thanks so much for any assistance!

    I can't seem to figure out how to post with my WP account, but my email is mimanchibella@yahoo.com :) TIA!!


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