Chocolate Pound Cake Three Ways
So I embarked on an experiment in my kitchen this week, making Chocolate Pound Cake Three Ways. It involved testing three different types of Cocoa Powder to see if they “really are different”. The idea was to make the exact same Chocolate Pound Cake recipe, using three different TYPES of Cocoa Powder. Below are the results. And I think they might surprise you.
Hershey’s Cocoa Powder (Classic)
The first Chocolate Pound Cake Three Ways that I made I used Hershey’s Cocoa Powder. This is the Classic flavor that you see on most grocery store shelves. Interestingly enough, it resulted in the lightest color of all the cakes. Even though the outside of the cake looked dark and caramelized like the other two. After tasting, this recipe, made with this specific cocoa powder is perfect for someone who thinks they don’t love chocolate. It is very light in chocolate flavor.
Hershey’s Special Dark
The second Cake was baked using Hershey’s Special Dark Cocoa Powder. Since this recipe only uses half a cup of cocoa powder, this cake resulted in a beautifully rich chocolate cake. It really reminded me of the flavor of a classic Hershey Candy bar. It was delightful and would be delicious warm, with a scoop of vanilla bean ice cream.
Dutch Process Cocoa Powder
The last cake was created using Dutch Process Cocoa Powder. This was by far my favorite. In my experience, Dutch Process Cocoa gives your dessert that “something” that other desserts don’t have. The richness and depth from the Dutch Process Cocoa makes this cake is worth trying. And if you are looking for a way to separate your desserts from others on the dessert table or family get together, Dutch Process is the way to do it. In my area Fresh Market is the only store I have been able to walk in and buy Dutch Process Cocoa. Here is an Amazon link for it as well Dutch Process Cocoa.
Proper Pound Cake Baking
If you want to bake a Show Stopping Pound Cake, there are a few things to remember. First, cream your butter and sugar together slowly. Actually, cream them together on medium speed for 8 minutes. (But who’s counting) Next, mix in your eggs and vanilla one at a time. Just until incorporated. Lastly, mix in your dry ingredients and milk alternating in thirds. Just until it comes together. WARNING…after the second round of dry/wet the batter will look curdled. Keep going, it will work.
Chocolate Pound Cake Three Ways
Ingredients
- 1 1/2 c +1 tbsp butter softened
- 3 c sugar
- 1 tsp vanilla
- 5 eggs
- 3 c all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c cocoa
- 1 1/2 c milk
Instructions
- Cream butter and sugar together until light and fluffy. Being careful to not over mix. It is best to mix on medium speed for 8-10 minutes. Mixture should be light yellow, almost white in color when finished.
- While butter and sugar are blending, sift together your dry ingredients. Set aside.
- Add vanilla, mix just until incorporated.
- Now add eggs one at at time. Mixing on medium just until blended.
- Once all eggs are incorporated, add 1/3 of dry ingredients. Once dry ingredients are incorporated, add 1/3 of milk.
- Alternate until all of dry ingredients and milk have been added.
- Pour batter into a prepared bundt pan (tube pan) and bake at 350 degrees for 1 hour and 15 minutes.
- Once cake is finished baking allow it to cool for 20-30 minutes before inverting onto a serving plate.
