Comments on: Dark Chocolate Pound Cake with Strawberries and Cream https://foodfolksandfun.net/dark-chocolate-pound-cake/ Love in every bite. Sat, 08 Jun 2024 05:10:26 +0000 hourly 1 By: Diane https://foodfolksandfun.net/dark-chocolate-pound-cake/comment-page-1/#comment-201435 https://foodfolksandfun.net/?p=10226#comment-201435 5 stars
This was an excellent recipe, dark, rich and moist, moreso than devil’s food! I’d like to share a few things I would have found helpful… This is a large cake, you need a deep bundt pan or use a tube (angel food) pan or as Jillian says, two loaf pans. The Pam helps immensely, slips right out, no flour needed! When I used my regular size bundt and it overflowed, but the cake still came out wonderful. (Hid the broken edges with whipped cream). You MUST use boiling water, not simmering, not insta-hot, it must be a roiling boil… I start with a bit more water to account for some evaporation as it gets up to temp and then pour and mix, pour and mix. If your coco-chocolate mix turns lumpy as you add water, the water was NOT boiling. Try again with boiling water and add water a little at a time to get it to melt and smoothen out, just watch how much water you add. Too much water will require a little longer baking time and may sink a little more. I’ve made this with dark chocolate per the recipe (candy- ie: sweetened) and another time with high quality unsweetened baking chocolate. I added 3 Tbs of extra white sugar and it was perfect. (My husband doesn’t like very sweet dark chocolate.) I baked mine at 325 in a convection oven for 70-75 minutes, depending on the depth of the pan. After 65 minutes watch it, do not over-bake. The moist cake adds so much to the richness! I have served it with dusted powdered sugar as well as whipped and ice cream to cut the richness of the chocolate! This recipe is a little bit more work (as most chocolate cakes are) but worth it!! Many thanks!! Thoroughly enjoyed it!

]]> By: Jillian https://foodfolksandfun.net/dark-chocolate-pound-cake/comment-page-1/#comment-199877 https://foodfolksandfun.net/?p=10226#comment-199877 In reply to Jill W..

You’re so welcome! Thanks for letting me know you and your friend enjoyed the recipe! 🙂

]]> By: Jillian https://foodfolksandfun.net/dark-chocolate-pound-cake/comment-page-1/#comment-198311 https://foodfolksandfun.net/?p=10226#comment-198311 In reply to Pat Wood.

You can use either. Just make sure it’s labeled dark chocolate and not bittersweet or unsweetened.

]]> By: Pat Wood https://foodfolksandfun.net/dark-chocolate-pound-cake/comment-page-1/#comment-196523 https://foodfolksandfun.net/?p=10226#comment-196523 Is the dark chocolate baking chocolate or candy?

]]> By: Jill W. https://foodfolksandfun.net/dark-chocolate-pound-cake/comment-page-1/#comment-194521 https://foodfolksandfun.net/?p=10226#comment-194521 5 stars
Great recipe! I made this for my best friend who wanted a really dark chocolate pound cake. They don’t really like frosting so this was perfect. Thanks for sharing!

]]> By: Lisa https://foodfolksandfun.net/dark-chocolate-pound-cake/comment-page-1/#comment-186317 https://foodfolksandfun.net/?p=10226#comment-186317 5 stars
I made this for the first time yesterday for Christmas. It was a huge hit. So moist, the perfect amount of chocolate flavor, just an all around good cake. I added a little peppermint to my whipped cream to make it a little more festive. I will be making this cake again.

]]> By: Jillian https://foodfolksandfun.net/dark-chocolate-pound-cake/comment-page-1/#comment-176169 https://foodfolksandfun.net/?p=10226#comment-176169 In reply to Chris.

Yes, that will work!

]]> By: Chris https://foodfolksandfun.net/dark-chocolate-pound-cake/comment-page-1/#comment-175956 https://foodfolksandfun.net/?p=10226#comment-175956 In reply to Mark, CompassandFork.

Can I make these in a bundtlette pan? 6 bundtlettes, nordicware

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