Chocolate Pound Cake Recipe
Makes: 10-12 servings.
Skill Level: None
Chocolate Pound Cake is rated out of 5 by 14.
Rated 2 out of 5 by igoape from `I had a lot of problems with this recipe. First of all the proportions were way off. I didn't think I could fit 4 1/2 cups in the top but I did. I put the remainder in the bottom half per instructions. It looked way off. Both sides were full to the brim. I asked myself what is going to happen when the cake rises? It is bound to spill over. I baked it with a cookie sheet in the rack below just in case. Sure enough a lot of batter spilled over and burned. Secondly even though I cooked it for 70 minutes it was not done. Possibly due the overfilling. I should have gone with my first instinct. Now I see that other people have had the same problem. Next time I will fill 2/3 full and make cupcakes with the remaining batter. At 70 minutes I took it out and tested it with my cake tester which goes deep into the cake. Still wet. Back in the oven for five minutes. This time the tester came out clean everywhere I poked. Oops. The one place I didn't test is the center of the bottom section. When I came back to check the cake after it cooled it had fallen. The center was still very wet and uncooked.
Date published: 2014-12-30
Rated 5 out of 5 by Nicey Ackerman from I first used this for a 3D shaped pan, and it worked well for that. I usually substitute cinnamon for the coffee, especially for kids. It gives it a tiny hint of cinnamon, which is nice. The sour cream gives it a certain zing. I have also done it without the chocolate chips, and it's fine. If you like the chocolate chips, I suggest using a whole bag (2 cups) of them. If baking cupcakes, I do about 28-30 minutes, and for round pans about 35 minutes (high altitude here).
Date published: 2014-03-24
Rated 5 out of 5 by emmaflower from I found this recipe whilst looking for something good to try in my new giant cupcake pan, and now its one of my favourite go to recipes! Everyone always loves it and says how tasty the cake is! Great in the giant cupcake tin, as cupcakes and even used in a large rectangle tin then carved it into a boxing glove and it worked well in all. Where it asks for 2 cups of granulated sugar, I use 1 cup of homemade vanilla caster sugar and 1 cup of golden caster sugar, and I use low fat natural yoghurt rather than sour cream (once when I didn't have enough natural yoghurt in, I just topped it up with some vanilla Muller light yoghurt I had in the fridge and it was still delicious!). My pan isn't the Wilton one so I can't comment on their recommended amounts for each half - I just guessed. I normally have enough batter left to make 6 or so cupcakes with it too when using my giant cupcake tin. I've topped and sandwiched with good old vanilla buttercream, rich chocolate buttercream and even tried some home made caramel in the middle with the vanilla and all worked well. Never had any problems with getting it out the tins or sinking etc - its a good recipe, try it!
Date published: 2013-09-05