Bisquick Chocolate Pound Cake Recipes

• Set oven to 350° F.
• Grease a standard-size loaf pan and line it with a sheet of parchment paper.
• Cream one-half cup of butter and three-quarters of a cup of sugar until light and fluffy.
• Beat in two large eggs, one at a time.
• Mix in one teaspoon of vanilla extract and one tablespoon of espresso powder.
• In a separate bowl, whisk together one-half cup of sour cream and one-quarter cup of milk.
• Sift together one and one-quarter cups of Bisquick, one-half cup of unsweetened cocoa powder, and one-half teaspoon of baking soda in a large mixing bowl.
• Add the dry ingredients alternately to the wet ingredients.
• Fold in the milk and sour cream mixture, blending only until mixed.
• Pour the batter into the prepared pan and spread out evenly.
• Bake for about 45-50 minutes until a toothpick inserted in the center comes out clean. Set aside to cool.

Ganache Topping

• Heat three-quarters of a cup of heavy cream. Bring to a  simmer and remove it from the heat.
• Add one cup of semi-sweet chocolate chips and let sit for a minute. Stir until everything is melted and glossy.
• Pour over the cooled cake and then let the ganache firm up in the refrigerator for at least two hours.
• Gently pull the cake out of the pan to slice it.

• Preheat the oven to 350° F and grease a loaf pan with nonstick cooking spray.
• In a medium bowl, combine three-quarters of a cup of cocoa powder, one-quarter cup of chocolate chips, and one-half cup of boiling water.
• Stir until well combined and the chocolate chips are melted.
• In a large bowl, beat together one cup of butter and one and one-quarter cups of sugar until light and fluffy.
• Add five eggs, one at a time, beating between each addition
• Mix in the chocolate mixture and one-half teaspoon of peppermint extract until well combined. Add one cup of Bisquick and beat to combine.
• Pour the batter into the prepared pan and bake in the preheated oven for forty-five minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for five minutes, then remove from the pan and allow to cool on a wire rack until completely cool.

Topping

• Melt five tablespoons of unsalted butter and six tablespoons of cocoa powder in a small saucepan, stirring constantly.
• When the butter and chocolate are well combined, remove from heat and add one cup of powdered sugar, one-half teaspoon of peppermint extract, and one tablespoon of hot water. Stir to combine.
• Add more water as needed until desired consistency is reached.
• Spread the mixture over the top of the cooled cake, then top with crushed peppermint candy.

• Preheat the oven to 350° F. Grease a regular size loaf pan and line with parchment paper.
• Whisk one and one-half cups of Bisquick and one-half cup of cocoa powder in a medium bowl; set aside.
• Using an electric mixer at medium-high speed, beat one-half cup of coconut oil, one-quarter cup of butter, and one and one-half cups of sugar until fluffy.
• Add three large eggs one at a time, beating between additions. Beat until the mixture is light and doubled in volume. Add one teaspoon of vanilla.
• Reduce mixing speed to low and add the dry ingredients alternating with two-thirds of a cup of buttermilk. Be careful not to over-mix.
• Scrape the batter into the prepared pan and sprinkle with coconut and the remaining one tablespoon of sugar.
• Bake for one hour or until a toothpick inserted into the center comes out clean. Tent with foil if the coconut browns too much before the cake is done. Transfer the pan to a wire rack and let cool in the pan 20 minutes before turning out.