Chocolate Pound Cake

[donna]

This recipe is based on recipe from 19th century from an account book. It is from a Family from Maryland that settled there in the late 17th century. This style cake was quite common as was heavily egg bases with no leaveners. Chocolate was added later.

For the cake:
2 cups flour
1 1/2 cup sugar1cup butter
2/3 cup finely grated baking chocolate
1/2 cup heavy cream
5 eggs separated
1 teaspoon nutmeg
1/2 teaspoon salt

For the chocolate sauce
1 egg white
1 cup grated chocolate
1 cup heavy cream
1/4 cup buttermilk

Cream butter and sugar together. Mixing on slow add the egg yolks then the heavy cream. Next add the salt, nutmeg and chocolate. Mix. Add flour 1/2 cup at time and mix all. Transfer to another bowl and set aside.

Preheat oven to 350 degrees. Whisk egg whites. Fold egg whites into the mixture. Bake at 350 degrees for 45 minutes.

Sauce:
Slightly warm cream and add chocolate and stir. Add the buttermilk and remove from heat. Whip in egg white and temper. Drape sauce over the cooked cake.

Enjoy!

 

[donna]

Today is chocolate cake day. Thought bring up this recipe.

 

[Albert Sailhorst]

Sound delicious!
**I wish I could afford the eggs!**

 

[donna]

I know what you mean about eggs. They went up again at our grocery. We are all going to have to raise chickens if we have space and can.

 

[Albert Sailhorst]

I know what you mean about eggs. They went up again at our grocery. We are all going to have to raise chickens if we have space and can.

$4.75 a dozen here.....

 

[donna]

$5.85 a dozen here at Walmart.

 

[helenz]

$5.85 a dozen here at Walmart.

Soon men will woo women with eggs, and he went to Kroger ads will be common at valentine's day featuring a carton of eggs.

 

[donna]

Another delicious pound cake is Bourbon pound cake. It uses a lot of eggs too.

1 lb butter
3 cup sugar
8 eggs, separated
3 cup sifted flour
2 teaspoons vanilla extract
2 teaspoons almond extract
1/3 cup bourbon
1/2 cup chopped pecans

Cream butter and 2 cups sugar until light and fluffy. Add egg yolks one at a time. Beat thoroughly. Add flour with flavorings and bourbon in thirds, beating smooth. Beat egg whites until stiff. Beat remaining sugar into egg whites. Fold creamed mixture into meringue gently. Sprinkle pecans in bottom of well buttered 10 inch tube pan. Turn batter into pan. Bake at 350 degrees for 1 1/2 hours.

This recipe my granny's recipe and was her mother's.

 

[Union_Buff]

How did you know pound cake and chocolate were my two favourite things @donna?

I will definitely need to try this again - the first time it was absolutely delicious and I could have finished the entire cake by myself.

 

[Sowbelly and Hardtack]

Pound cake - Wikipedia

en.wikipedia.org

 

[JackADriscoll]

I made this today. Simple and delish

 

[donna]

Looks so good.

 

[gary]

Another delicious pound cake is Bourbon pound cake. It uses a lot of eggs too.

1 lb butter
3 cup sugar
8 eggs, separated
3 cup sifted flour
2 teaspoons vanilla extract
2 teaspoons almond extract
1/3 cup bourbon
1/2 cup chopped pecans

Cream butter and 2 cups sugar until light and fluffy. Add egg yolks one at a time. Beat thoroughly. Add flour with flavorings and bourbon in thirds, beating smooth. Beat egg whites until stiff. Beat remaining sugar into egg whites. Fold creamed mixture into meringue gently. Sprinkle pecans in bottom of well buttered 10 inch tube pan. Turn batter into pan. Bake at 350 degrees for 1 1/2 hours.

This recipe my granny's recipe and was her mother's.

I need to try this recipe. I don't drink alcohol but I do enjoy cooking/baking with it.

 

[bayouace]

Great recipe and suggestions! I kinda zero in on Sour Cream Pound Cake, though.

 

[Nathan Towne]

This recipe is based on recipe from 19th century from an account book. It is from a Family from Maryland that settled there in the late 17th century. This style cake was quite common as was heavily egg bases with no leaveners. Chocolate was added later.

For the cake:
2 cups flour
1 1/2 cup sugar1cup butter
2/3 cup finely grated baking chocolate
1/2 cup heavy cream
5 eggs separated
1 teaspoon nutmeg
1/2 teaspoon salt

For the chocolate sauce
1 egg white
1 cup grated chocolate
1 cup heavy cream
1/4 cup buttermilk

Cream butter and sugar together. Mixing on slow add the egg yolks then the heavy cream. Next add the salt, nutmeg and chocolate. Mix. Add flour 1/2 cup at time and mix all. Transfer to another bowl and set aside.

Preheat oven to 350 degrees. Whisk egg whites. Fold egg whites into the mixture. Bake at 350 degrees for 45 minutes.

Sauce:
Slightly warm cream and add chocolate and stir. Add the buttermilk and remove from heat. Whip in egg white and temper. Drape sauce over the cooked cake.

Enjoy!

Sounds delicious!

 

[SethJ]

"I need to stick to the diet, I need to stick to the diet..."

looks wonderful! Sounds wonderful!
I musnt get caught up in all of the sugaryness....

 

[gary]

BTW, on Monday I made one of the butter pound cakes I found on this site years ago. The differrence was I let the butter and eggs sit outside overnight rather than just a few hours to break the chill. Instead of one big round cakepan the batter was poured into two loaf pans. The butter flavor was more intense.

 

[KianGaf]

I love chocolate it's my favourite dessert. I was recently in Switzerland and if you like your chocolate them folks know their stuff.

 

[gary]

I finally baked the cake yesterday. You have to let it cool before it can be eaten. Like other cakes it holds together better when cooled.

I was surprised that the chocolate bits didn't melt when baked. It was like a dark yellow cake with specks of brown. Would it have been better to use cocoa powder? It would look more like a chocolate cake then.

Unsure why the egg whites had to be whipped up and folded too. It was cookie dough consistency before the egg whites were folded in, but even after baking it was still dense like a pound cake should be. Has anyone tried it by just adding in the egg whites unwhipped?

Didn't make the sauce since I don't have buttermilk. Thought I had some but I didn't. May whip up some cream, spread it atop the cake and then sprinkle the chocolate over it. Of course, it would have to be refrigerated but wouldn't cake with the sauce also need that? Remember the sauce has dairy products (heavy cream, buttermilk and egg white).

BTW, the bitter chocolate (it was only semi-sweet) that was used was from Peru. Over a decade ago I brought back a dozen 400 gram bars (Winter brand) that I bought in a grocery store in Lima. They were wrapped in foil and then a box. Stuffed them into my knapsack and put it through the carry-on X-ray. The customs officer asked whose bag it was and I said mine. He opened it in eager anticipation and then a smile grew across his face when he recognized it was local chocolate. He probably thought the bag contained illicit substances and he was going to make a bust that would garner him media acclaim and a promotion. I said, "You guys make good chocolate." "Safe trip home," he replied.

Last note: I think the Belgians make better chocolate than the French, German, Italians or Swiss. Most American chocolates don't deserve to be called chocolate. There is a heritage chocolate that Mars Candy makes and is based on recipes used at Colonial Williamsburg. Good stuff and my choice after Dove's (dark, of course).

Thank you Donna for a taste of history.

 

[JackADriscoll]

I finally baked the cake yesterday. You have to let it cool before it can be eaten. Like other cakes it holds together better when cooled.

I was surprised that the chocolate bits didn't melt when baked. It was like a dark yellow cake with specks of brown. Would it have been better to use cocoa powder? It would look more like a chocolate cake then.

Unsure why the egg whites had to be whipped up and folded too. It was cookie dough consistency before the egg whites were folded in, but even after baking it was still dense like a pound cake should be. Has anyone tried it by just adding in the egg whites unwhipped?

Didn't make the sauce since I don't have buttermilk. Thought I had some but I didn't. May whip up some cream, spread it atop the cake and then sprinkle the chocolate over it. Of course, it would have to be refrigerated but wouldn't cake with the sauce also need that? Remember the sauce has dairy products (heavy cream, buttermilk and egg white).

BTW, the bitter chocolate (it was only semi-sweet) that was used was from Peru. Over a decade ago I brought back a dozen 400 gram bars (Winter brand) that I bought in a grocery store in Lima. They were wrapped in foil and then a box. Stuffed them into my knapsack and put it through the carry-on X-ray. The customs officer asked whose bag it was and I said mine. He opened it in eager anticipation and then a smile grew across his face when he recognized it was local chocolate. He probably thought the bag contained illicit substances and he was going to make a bust that would garner him media acclaim and a promotion. I said, "You guys make good chocolate." "Safe trip home," he replied.

Last note: I think the Belgians make better chocolate than the French, German, Italians or Swiss. Most American chocolates don't deserve to be called chocolate. There is a heritage chocolate that Mars Candy makes and is based on recipes used at Colonial Williamsburg. Good stuff and my choice after Dove's (dark, of course).

Thank you Donna for a taste of history.

So I actually like the unmelted bits. I used cocoa powder as well.