Best Ricks Chocolate Pound Cake Recipes

CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 325°F.
• Lightly grease a 8.5 x 4.5" (1 pound) loaf pan (or grease and line with parchment paper).
• To determine when the cake is done, insert a skewer or toothpick into the thickest part of the cake. There should be a few moist crumbs on the skewer. Let cool in pan for 20 to 30 minutes before transferring to a wire cooling rack. Let cool before glazing.

RICK'S CHOCOLATE POUND CAKE

Steps:

• 1. Cream shortening, butter and sugar until light and fluffy.
• 2. Add eggs one-at-a-time, beating after each one is added.
• 3. Sift together the flour and baking powder and add to wet ingredients alternating with the milk.
• 4. Add vanilla after flour is thoroughly mixed in as the alcohol in flavoring will lump flour.
• 5. Add the entire large can of chocolate syrup. Mix into other ingredients. Spend a little extra time on this final step to incorporate all the ingredients very well.
• 6. Put into large tube pan which has been greased and floured.
• 7. Bake at 325 degrees for 1 hour and 30 minutes.
• 8. Icing: 1 8 0z. pack of cream cheese, 1/2 cup butter, 1 teaspoon of vanilla, 4 tablespoons (or more) milk, 1 box of powered sugar, 1/2 cup cocoa. Mix all ingredients well. Ice cooled cake.

CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
• Sift the flour, baking powder, salt and cocoa together. Set aside.
• With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
• Slice the cake and serve topped with a scoop of vanilla ice cream.

SIMPLY PERFECT CHOCOLATE POUND CAKE LOAF

Steps:

• Take eggs out of the fridge to come to room temperature (25-30 minutes ahead).
• Preheat oven to 350F (not fan-assisted). with rack in centre of oven.
• Prepare an 8.5 x 4.5-inch or 4 x 9.5-inch loaf pan by spraying with cooking spray, then covering the bottom and sides with parchment paper, letting the parchment extend beyond the sides an inch or so. (If not using parchment, butter and flour the pan really well). *If you only have a 9x5-inch pan, it will work. Your loaf will be longer, wider and shorter, so expect that it will cook through more quickly and check it earlier.
• Measure out the milk. Add the lemon juice to the milk. Stir and let stand while you continue with the batter. (The lemon juice will cause the milk to curdle, so don't be alarmed later on when it's a bit chunky :)
• In a medium bowl, whisk together the flour, cocoa, baking soda and salt (omit added salt if using salted butter). Set aside.
• Melt the 1/4 oz of chocolate, either in the microwave for about 30-40 seconds or alternately heat about 1/2-inch of water in a saucepan, remove from heat, then place the chocolate into a ramekin and place the ramekin to sit in the water to melt it. *Make sure no water gets into the ramekin or the chocolate will seize. Stir the chocolate until smooth, then set it aside to cool to tepid while you continue with the batter.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter cubes on medium-high until smooth, about 1 minute. Gradually beat in the sugar. Once all the sugar is added, add the vanilla. Beat the mixture until very light in colour and texture, scraping down the bowl occasionally, about 4 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. Beat in the cooled chocolate.
• Add the flour mixture alternately with the milk, beating well after each addition and scraping down the bowl between additions. (start with 1/3 of the flour, then 1/2 the milk, another 1/3 of the flour, remaining milk, then remaining flour).
• Pour batter into prepared loaf pan and smooth the top.
• Bake loaf in preheated oven for about 50 minutes for a 4x10-inch pan. *Baking time will vary for the 8x4 or 9x5-inch pans, so check and test often after about 45 minutes of baking. Test with a skewer in the centre. The tester should come out fairly dry and clean, with maybe a dry crumb or two on it. The sides of the cake should have pulled away from the side of the pan and the top should be puffed and cracked. The top will spring back when gently pressed with your finger.
• Cool the cake in pan for 10 minutes, then lift out of the pan by grabbing the parchment paper sides. Set onto cooling rack and gently remove the parchment to allow the loaf to cool completely. Store at room temperature, wrapped, for up to 2 days. Cake will also freeze well.

RICK'S MOM'S CHOCOLATE CAKE

Steps:

• Mix dry ingredients in bowl.
• Make 3 holes in mixture and put oil in one hole, vinegar in second hole and vanilla in the last hole.
• Pour water over top.
• Blend and pour into greased and floured cake pan.
• Bake at 350 degrees for 30 minutes.

SUPER RICH CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 325*F.
• Grease and flour a 10" fluted tube pan.
• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
• In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Blend in the vanilla.
• In 3 additions each, beat in the flour mixture and sour cream just until combined.
• Do not overmix.
• Pour batter into the prepared pan.
• Bake for 60-70 minutes, or until the center tests done.
• Cool 10 minutes in pan; invert onto a wire rack and cool completely.

BASIC CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

RICHEST EVER CHOCOLATE POUND CAKE

Steps:

• Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
• In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
• Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.