Scratch Chocolate Pound Cake

Baking By Classycakes Updated 6 Sep 2013 , 7:21pm by eclairz2013

Classycakes Posted 15 Jul 2007 , 4:27pm
post #1 of 21

I'm looking for a good recipe for a scratch chocolate pound cake, one that is nice and firm yet moist. Any help would be greatly appreciated.

20 replies
jenifergilliland Posted 15 Jul 2007 , 4:55pm
post #2 of 21

This is my pound cake recipe.

2 sticks butter
3 cups sugar
1/2c Crisco
5 eggs
2 tsp vanilla
1/2tsp baking powder
1/2 tsp salt
3 cups flour (I use Cake flour)
1 cup milk
1/2 cup cocoa powder

Cream butter, Crisco, Sugar. Then add eggs and beat. Next cocoa powder, vanilla, baking powder, and salt. Mix. Then alternate using flour and milk. Start with flour and end with flour. Put in cold oven on 350 for 1 hour.

***I usually bake mine on 325 for 1 hour 10mins.

I have really good results from this. This is the only cake I ever bake. I leave out the chocolate powder for just a plain pound cake. Hope this will help.

Classycakes Posted 15 Jul 2007 , 6:31pm
post #3 of 21

Thanks so much Jennifer. I'll give it a try!

snarkybaker Posted 15 Jul 2007 , 8:44pm
post #5 of 21

Most recipes for chocolate pound cake are kinda dry and not very chocolate-y. This one does not suffer from that problem.

Uber Chocolate Bundt Cake

1 cup butter, room temperature
2 cups sugar
4 eggs
1 (8-ounce) semi-sweet chocolate bar or chocolate chips
1 (16-ounce) can chocolate syrup
1/2 teaspoon baking soda
1/2 t. baking powder
1/2 t. salt
1 cup buttermilk
1 teaspoon vanilla extract
3 cups flour

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan, leaving 2 inches at the top for the cake to rise.

In a large bowl, cream butter and sugar together until fluffy. Add eggs, one at a time; beat until fully incorporated.

In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth. Remove from heat. Add chocolate syrup and butter-sugar mixture; stir until well mixed.

Add 1/2 the milk mixture to chocolate mixture. Combine dry ingredients. Add 11/2 dry mixture , mixing well. Add remaining milk mixture and remaining dry ingredients; beat until well incorporated. Pour into prepared bundt pan. Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate.

JanH Posted 15 Jul 2007 , 9:03pm
post #6 of 21

Okay, that's two thumbs_up.gifthumbs_up.gif for the double chocolate pound cake recipe!

Call it what you will:
Uncle Jimmy's Favorite or Uber Chocolate Bundt - it's the same recipe! icon_biggrin.gif

snarkybaker Posted 15 Jul 2007 , 9:19pm
post #7 of 21
Originally Posted by JanH

Okay, that's two thumbs_up.gifthumbs_up.gif for the double chocolate pound cake recipe!

Call it what you will:
Uncle Jimmy's Favorite or Uber Chocolate Bundt - it's the same recipe! icon_biggrin.gif

Ah Ha...that's where the original came from. The only difference is the addition of the baking powder and salt in the Uber version.

Classycakes Posted 16 Jul 2007 , 12:36am
post #8 of 21

Thank you, thank you! Can't wait to try these recipes.


FromScratch Posted 17 Jul 2007 , 5:28pm
post #9 of 21

Would you do anything different if you were to make this in round cake pans other than adjust the cooking time?

SophieBelle Posted 17 Jul 2007 , 5:43pm
post #10 of 21

I have a question about the recipes: Would any of these be good for use in wedding cake tiers?

Thanks icon_smile.gif

snarkybaker Posted 17 Jul 2007 , 5:44pm
post #11 of 21

The only thing I would make sure of when baking this as a non-bundt cake would be to beat the lovin' bejeezus out of the butter and sugar, set the timer for about 7 minutes until the sugar basically disappears in a cloud of fluffy butter.

buffim Posted 17 Jul 2007 , 5:50pm
post #12 of 21

I was just about to do a search for this! I'm assuming this would be a good choice for a topsy turvy cake as I think I've read that the cake needs to be a bit firmer. Can anyone confirm that? or is there a better type of cake to use?

darandon Posted 17 Jul 2007 , 5:51pm
post #13 of 21

those sound great, I'll have to try them.

FromScratch Posted 17 Jul 2007 , 5:52pm
post #14 of 21

LMFAO.. beat the livin' bejeezus out of it.. hehehehe.

Sounds good to me. Thanks for the tip!!

FromScratch Posted 17 Jul 2007 , 5:55pm
post #15 of 21

Would using castor sugar make this beating the livin' bejeezus step easier?

(that is so long as you account for the difference in weight and use an equal amount)

sheri717 Posted 17 Jul 2007 , 6:01pm
post #16 of 21

Would this be a good recipe to use in the ball sports ball also??

majormichel Posted 17 Jul 2007 , 6:08pm
post #17 of 21

I am trying this recipe. thank you

snarkybaker Posted 17 Jul 2007 , 6:11pm
post #18 of 21

I like to run my sugar through the food processor for 45 sec or so when I am using it for creaming, so in essence it ends up with a castor sugar consistency.

It's a nice durable cake, It is nice for complicated cakes, since it stays really moist for a really long time.

FromScratch Posted 17 Jul 2007 , 6:17pm
post #19 of 21

Thanks so much txkat! I can't wait to try it out!

Cakes by peeps Posted 12 Jan 2013 , 5:24pm
post #20 of 21

Thank you SO much We used this cake as a bottom tier, it is DELICIOUS and sturdy enough to hold our other tiers without sagging! Love it!

eclairz2013 Posted 6 Sep 2013 , 7:21pm
post #21 of 21

AAre you using unsalted butter or salted?? I'm thinking unsalted cause u add salt ??


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