Chocolate Pound Cake Three Ways
Use this Chocolate Pound Cake recipe with your choice of Cocoa Powder and create Three very different cakes!
Servings 12
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.
Notes
For my test of this recipe I used three different Cocoa Powders in each of three cakes. The experiment was to see how the different Cocoa Powders performed and the flavor profile each lended to the cake. Each cake only contained half a cup of Cocoa Powder as is called for in the above recipe.
I used Classic Hershey's Cocoa Powder
Hershey's Special Dark Cocoa Powder
Dutch Process Cocoa Powder
I talk more about my thoughts on the flavor of each in my videos.