Published August 28, 2015 by

Wonderful Hot Chocolate Pound Cake

Photo by My Invisible Crown

Photo by My Invisible Crown

Ingredients

  • 2 1/2 sticks butter, softened
  • 2 cups granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 4 eggs
  • 1 (8 ounce) bar cream cheese, softened
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup cocoa powder
  • 2/3 cup hot chocolate powder
  • 1 (3.5 ounce) bar of melting chocolate of your choice
  • 1 teaspoon vanilla
  • 1 cup sweetened condensed milk
  • 3 cups cake or all-purpose flour
  • powdered sugar for garnish

Pre-heat oven to 300 degrees. Sift dry ingredients together and set aside. Cream together butter and sugars. Add eggs one at a time, and beat just until combined. Add cream cheese just until combined. Do not over mix. On the top of a double boiler or a glass or metal bowl set atop a small pot of simmering water, melt chocolate. Add chocolate to mixture and stir to incorporate. Add milk and dry ingredients and mix until just blended. Stir in flavoring. Butter and sugar a bundt pan or two loaf pans. Fill pan with batter leaving about an inch of space or more at the top for rising. Cook for 1 1/2-2 hours until toothpick comes out clean.

Serve warm with a smear of cream cheese if desired. Recipe via My Invisible Crown.

Recipes

Ghirardelli recipes

Published August 25, 2014 by

Orange-Kissed Double Chocolate Hot Cocoa

Orange-Kissed-Double-Chocolate-Hot-Cocoa_377x377

Easy decadent and delicious treat anytime!

Ingredients

  • 2 oranges
  • 4 cups half-and-half, light cream, or whole milk
  • 
3/4 cup Ghirardelli® Double Chocolate Hot Cocoa
  • 
1/4 cup orange-flavored liqueur (optional)
  • 
1/2 cup miniature marshmallows
  • Sugared Orange Zest (optional)

Using a vegetable peeler, remove zest (orange part only) from the oranges (save oranges for another use). In a medium saucepan, combine half-and-half and orange zest. Cook and stir over medium heat until mixture just comes to boiling. Remove from heat. Cover and let stand for 30 minutes. Next, strain milk into a medium bowl; discard orange zest. Return milk to saucepan. Stir in Ghirardelli® Double Chocolate Hot Cocoa mix. Heat through but do not boil. Remove saucepan from heat. If desired, stir in liqueur. Serve in demitasse cups or shot glasses. Top with marshmallows and, if desired, *Sugared Orange Zest.

Sugared Orange Zest: Using a vegetable peeler, remove zest (orange part only) from 1 orange (save orange for another use). Cut the zest into thin strips. Toss the strips in a small amount of sugar (2 to 3 tablespoons) to coat. Yields 8 servings

Recipes

beverages Ghirardelli recipes