Decadent Chocolate Crown Pound Cake
Indulge in the luxurious layers of our Decadent Chocolate Crown Pound Cake, a delightful showstopper perfect for any celebration. This cake combines the rich flavors of devil's food with creamy white and semi-sweet chocolate drizzles that elevate its presentation and taste. Whether you use a crown-shaped bundt pan or a traditional one, this cake is sure to impress your guests with its moist texture and elegant appearance. Serve it at birthdays, weddings, or holiday gatherings for a dish that truly embodies sophistication and indulgence.
12
Servings
250
Calories
9
Ingredients
Ingredients
devil's food cake mix
1 (510 g) package (Dry mix)
water
1 1/4 cups (Liquid)
vegetable oil
1/2 cup (Liquid)
eggs
4 (Beaten)
chocolate flavor instant pudding and pie filling mix
4 serving size packages (Dry mix)
white chocolate chips
3/4 cup (For melting)
vegetable oil
1 tablespoon (For melting white chocolate)
semi-sweet chocolate chips
1/4 cup (For melting)
vegetable oil
1 teaspoon (For melting semi-sweet chocolate)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour a 12-cup bundt pan to ensure an easy release.
3
In a large mixing bowl, combine the devil's food cake mix, water, vegetable oil, eggs, and chocolate pudding mix. Mix at low speed until the ingredients are moistened, then beat on medium speed for 2 minutes until well combined and fluffy.
4
Carefully pour the batter into the prepared bundt pan, smoothing the top with a spatula.
5
Bake in the preheated oven for 45 to 55 minutes. To check for doneness, insert a toothpick in the center of the cake; it should come out clean when the cake is done.
6
Once baked, remove the cake from the oven and let it cool in the pan for 25 minutes. Gently invert the pan onto a serving plate and allow the cake to cool completely.
7
While the cake cools, prepare the white chocolate drizzle by placing the white chocolate chips and 1 tablespoon of vegetable oil in a saucepan over low heat. Stir continuously until melted and smooth. Remove from heat and let cool slightly.
8
In another saucepan, melt the semi-sweet chocolate chips with 1 teaspoon of vegetable oil over low heat, stirring continually until smooth. Remove from heat and let cool slightly.
9
Finally, once the cake is completely cooled, drizzle it with the melted white chocolate, followed by the semi-sweet chocolate, creating an elegant pattern on top.
Nutrition Information
3g
Protein
116mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Crown Pound Cake?
This is a luxurious dessert combining devil's food flavors with elegant white and semi-sweet chocolate drizzles.
How many servings does this recipe provide?
This recipe yields 12 servings.
What is the calorie count per serving?
There are 250 calories per serving.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What size and type of pan is needed?
A 12-cup bundt pan, specifically a crown-shaped one if available, is recommended.
How do I prepare the bundt pan?
Grease and flour the pan to ensure the cake releases easily after baking.
What type of cake mix is required?
The recipe calls for one 510 g package of devil's food cake mix.
How much water is added to the batter?
The batter requires 1 1/4 cups of water.
How much vegetable oil is used in the main cake batter?
You should use 1/2 cup of vegetable oil for the batter.
How many eggs are included in the recipe?
The recipe requires 4 beaten eggs.
What kind of pudding mix should I use?
Use 4 serving size packages of chocolate flavor instant pudding and pie filling mix.
How long should I beat the cake batter?
Beat on medium speed for 2 minutes after the ingredients are moistened.
What is the recommended baking time?
The cake should bake for 45 to 55 minutes.
How can I tell if the cake is finished baking?
A toothpick inserted into the center of the cake should come out clean.
How long should the cake cool in the pan?
Let the cake cool in the pan for 25 minutes before inverting it.
What do I do after removing the cake from the pan?
Invert it onto a serving plate and allow it to cool completely.
What ingredients are needed for the white chocolate drizzle?
You need 3/4 cup white chocolate chips and 1 tablespoon of vegetable oil.
What ingredients are needed for the semi-sweet chocolate drizzle?
You need 1/4 cup semi-sweet chocolate chips and 1 teaspoon of vegetable oil.
How should the chocolate chips be melted?
Melt them in a saucepan over low heat, stirring continuously until smooth.
When should the drizzles be applied?
The drizzles should be applied only after the cake is completely cooled.
In what order should the drizzles be added?
Drizzle the white chocolate first, followed by the semi-sweet chocolate.
How much protein is in each serving?
Each serving contains 3g of protein.
What is the sodium content per serving?
There is 116mg of sodium per serving.
How many ingredients are used in total?
There are 9 ingredients listed for this recipe.
Is this cake suitable for special occasions?
Yes, it is ideal for birthdays, weddings, or holiday gatherings.
What texture can I expect from this cake?
The cake has a moist and indulgent texture.
Can I use a traditional bundt pan?
Yes, a traditional bundt pan works perfectly if a crown-shaped pan is unavailable.
Why is oil added to the chocolate chips when melting?
The oil helps the chocolate melt smoothly and reach a drizzling consistency.
How do I ensure an easy release from the pan?
By thoroughly greasing and flouring the pan before pouring in the batter.
What creates the elegant appearance of the cake?
The combination of the crown shape and the layered white and semi-sweet chocolate drizzles.