swirth on October 01, 2013 at 1:14 pm

Here are three highly endorsed chocolate pound cakes that oldBC members always relied upon:
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reply by: swirth on July 22, 2012 at 6:34 pm
And one more chocolate pound cake recipe from the oldBC:
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Chocolate Pound Cake
Submitted by: MrsM
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CHOCOLATE POUND CAKE
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Nick Malgieri, How To Bake, page 282
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1 cup bleached AP flour (4 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, room temperature
1 cup sugar (7 ounces)
3 ounces unsweetened chocolate, melted and cooled
2 eggs
1 teaspoon vanilla
1/2 cup sour cream
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Grease and flour an 8 1/2 x 4 1/2 x 2 3/4 inch loaf pan. Preheat oven to 325°; rack position middle level.
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Mix together the flour, baking powder, baking soda and salt. Set aside. Cream butter with sugar until light and fluffy, about 2 minutes. Add the cooled, melted chocolate. Add eggs, one at a time, and vanilla. With a rubber spatula, stir in half the flour mixture. Stir in the sour cream, then the rest of the flour mixture.
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Scrape batter into prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick comes out clean. Let cool in the pan 10 minutes, then turn out onto a wire rack to completely cool.
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reply by: swirth on July 22, 2012 at 6:29 pm
Here's another much raved about chocolate quick bread from the oldBC:
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Buttermilk Chocolate Bread
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1 cup sugar
1/2 cup softened margarine or butter
2 eggs
1 cup buttermilk
1-3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped nuts
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1. Heat oven to 350 degrees. Grease bottom only of a 8 x 4 or 9 x 5-inch loaf pan. In mixing bowl, combine sugar and butter; blend well. Add eggs; beat well. Stir in buttermilk.
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2. Add flour, cocoa, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Stir in nuts. Pour into prepared pan.
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3. Bake at 350 for 55 to 65 minutes or until cake tester in center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
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Yield: 1 (12-slice) loaf
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A variation from your friendly Doughboy: Feel like making it special? Diehard chocoholics can sprinkle chocolate chips on top of the loaf before baking. The sweet, melted chips add another dimension of chocolate.
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reply by: swirth on July 22, 2012 at 5:59 pm
Here's one folks on the oldBC loved to make:
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Chocolate Sour Cream Poundcake (by Maddie)
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1 1/2 cups all purpose flour
1/2 cup (Dutch process) cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
2 sticks unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoon vanilla extract
one 8-ounce container sour cream
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Preheat oven to 350 degrees
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Combine the flour, cocoa, baking powder, and baking soda and stir well to mix. Sift the dry ingredients.
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Beat the butter and sugar together, beat in eggs, one at a time, making sure each is well incorporated.
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Beat in half of the dry ingredients, add the sour cream and vanilla, then beat in the remainder of the dry ingredients.
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Scrape batter into a buttered loaf pan, (10 x 5 inch pan) and bake for 55-65 minutes.
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Cool in pan on a rack for 5 minutes, then turn out of pan