Uncle Jimmy Chocolate Pound Cake has won over my heart! This is a very rich and dense chocolate cake – it gets even better as it ages.
My mom would frequently make Uncle Jimmy Chocolate Pound Cake for our Thanksgiving dinner. Uncle Jimmy was my mother’s uncle, so he was really my great uncle. He and his friend, Roy, were wonderful cooks and loved to make great, fancy meals when we visited them on Long Island. He came to visit us when we lived in Paris. I remember those trips well and I remember his Chocolate Pound Cake.
This recipe and comments are by Patti Scaramuzzo.
Check out Basic Rules For Baking or here for Secrets Of A Successful Cake. Also check out more great Cake Recipes and Chocolate Recipes.
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 (8-ounce) semisweet chocolate bar or chocolate chips
- 1 (16-ounce) can chocolate syrup
- 1/2 teaspoon baking soda
- 1 cup buttermilk or sour milk*
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- Powdered sugar (confectioners' sugar), optional
Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt cake 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. Learn different techniques for How To Melt Chocolate.
To the melted chocolate, add chocolate syrup and butter-sugar mixture; stir until well mixed.
Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared bundt pan.
Bake approximately 1 hour 20 to 30 minutes or until a toothpick inserted in the center come out clean. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.
Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate. If desired, sprinkle with sifted powdered (confectioner's) sugar over the top of the cake.
Makes 16 servings.
* Learn how to make a Buttermilk Substitution.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Baking Chocolate Cakes Chocolate Recipes Dessert Recipes