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Chocolate Pound Cake

cab1213's picture

Chocolate Pound Cake (post #64915)

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I have a regular pound cake recipe that I really love and would like to alter it to make a chocolate version.  Are there any steadfast rules as to how much cocoa powder I should add to the batter, or any other potential problems I might not be thinking of?  I tried another recipe last weekend that I got offline and it just didn't make the nice tall cake I wanted that's similar to my normal recipe.  thanks in advance for any suggestions.  I've posted my recipe in a previous post in case that helps any.

Gretchen's picture

(post #64915, reply #1 of 4)

When you say "nice tall cake" for a pound cake, that is not what I think of for one. They hardly rise above what you have put in the pan, except perhaps for "doming" .  I would look at several chocolate pound cake recipes and compare them to yours. There will need to be some soda probably.


Where is the "previous post".


Gretchen
Gretchen
cab1213's picture

(post #64915, reply #2 of 4)

Huh, now I can't find my previous post, it disappeared!  Anyways, I have a recipe that among other things has 3 sticks butter, flour, sugar, cream cheese among other ingredients.  I was having problems with it settling and the crust on the top not going down with the rest of the cake so te crust was cracking.  I had some suggestions about lowering the temp, and reducing the butter to help solve that issue.  I bake it in a tube/angel food cake pan, and you're right, the cake doesn't really rise a lot, but the batter fills the pan at least 2/3rds full, so the cake is nice and 'tall'.  I tried a chocolate pound cake recipe last week and baked it in a bundt pan, and the cake just didn't rise up that much.  I don't think it was meant to, but I have just been thinking I would like to alter my normal recipe to make a chocolate variation of the same recipe by adding some cocoa powder to it.  I'm not sure how it would affect the end product with the addition of the cocoa powder, if I would need to add/take away anything extra to compensate for the addition of the cocoa powder or not. 

Gretchen's picture

(post #64915, reply #3 of 4)

Anything is possible, but ingredients are expensive and time is important Why not just find a good chocolate pound cake recipe that has some recommendations for it. Recipezaar is a good place to look. and maybe someone here has one. I may even have one.

Gretchen

Gretchen
brucet9's picture

(post #64915, reply #4 of 4)

I have a recipe for a chocolate spice cake, with a cup of mashed potatoes for extra moistness, that is basically a pound cake - 1c butter, 2c sugar 4 eggs, 2c flour, 1c Ghirardelli ground chocolate. Cinnamon, clove, allspice, nutmeg and mace turn chocolate into heaven.

Whatever you do, don't use cocoa if you want a rich chocolate flavor. Ground chocolate is excellent at one cup to two of flour, or you could use baking chocolate at the same ratio to flour as in your favorite chocolate cake - with extra sugar and some vanilla, of course, to offset the bitterness.

BruceT
BruceT