I want to start this entry by saying that Alex really enjoyed this cake. Whenever I say something less-than-glowing about it, he chimes in to say that he really liked it. Now, Alex eats almost everything I make, likes most of it, and complains little – but he doesn’t always chime in to defend the food that I say just isn’t to my liking. So I believe him – this was a good cake.
I made the Chocolate Pound Cake recipe from Alton Brown’s I’m Just Here for More Food. I used my stand mixer and followed his instructions, which include whipping the butter prior to adding sugar to it, beating the eggs lightly together, sifting together dry ingredients (a step I skip sometimes, particularly when I make brownies), and alternating additions of dry ingredients and milk. Speaking of ingredients:
2 sticks butter
3 cups sugar
2 teaspoons vanilla
3 cups flour
6 tablespoons cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup “sweet milk” (whole milk, but I actually used 1% milk)
I baked this in my Bundt pan for 80 minutes at 350F. I cooled it 15 minutes before turning it out.
This was a very pretty cake. I made it specifically to take to work and share on a Friday at the end of a long, crappy week. It was well received, and there would have been no leftovers if some people hadn’t been off work that day. It was moist, and was indeed a delicious cake.
However, if you’ve noticed how large the “chocolate” tag on my blog is (over to the right), you’ll see what I didn’t like too much about this recipe. There’s not enough chocolate! This recipe is the 20th recipe that I will tag as “chocolate,” tying it with “dessert,” only the “baking” tag has more. 6 tablespoons cocoa clearly isn’t enough for my tastes.
This recipe indeed made a delicious cake that I might venture to call light or milk chocolate. It’s a good, solid recipe, and I’d make it again. If you want a rich chocolate flavor, though, you’ll need to look elsewhere, or jazz this up with chocolate chips or chocolate drizzle.