Chocolate pound cake with nuts and raisins
Posted: 27 July 2014 02:35 PM   [ Ignore ]
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For his birthday, my brother asked for a chocolate pound cake.
He wants it to be bursting with nuts and raisins.
¿Does somebody know a good recipe??
(The problem here, is that alkalized cocoa doesn’t exist here)
Thanks in advance,
S.

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Posted: 27 July 2014 03:59 PM   [ Ignore ]   [ # 1 ]
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Silvia - 27 July 2014 02:35 PM

For his birthday, my brother asked for a chocolate pound cake.
He wants it to be bursting with nuts and raisins.
¿Does somebody know a good recipe??
(The problem here, is that alkalized cocoa doesn’t exist here)
Thanks in advance,
S.


SILVIA:
Good afternoon. Can you state why you cannot employ regular cocoa powder????

Silva, another thought for you, You can just bake a recipe with melted chocolate (GOOD QUALITY) Also my friend with melted choco when melting stop at 90,DEGREES & place sauce pan on top of a heating pad. Dip nuts & raisins nestled in like a french fry basket in the warm chocolate. After cooling mix into the cake cake batter.

Anyway just my culinary imagination working overtime.

Let us know what you decide & how you did. Enjoy the rest of the day Silvia.
.
  ~FRESHKID.

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Posted: 27 July 2014 04:14 PM   [ Ignore ]   [ # 2 ]
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Freshkid, “regular cocoa” here is natural cocoa.
I´ve never been able to find dutched cocoa.
Unsweetened solid Chocolate is getting also
difficult to find.
I don’t know why.

I am experimentig with Rose´s suggestion (TCB)
to substitute chocolate with cocoa powder.

I tried with a brownie recipe, and after a some
trials, I had “my own” brownies recipe.

But I guess it doesn’t work the same with cakes,
and I don´t like to waste ingredients.

Keep you imagination working overtime!! You have always good ideas!

Silvia

 

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Posted: 29 July 2014 04:08 PM   [ Ignore ]   [ # 3 ]
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Hi, Silvia!

Re a pound cake recipe

Have you tried using Rose’s Chocolate Bread recipe?  It’s my “go to” chocolate pound cake. 

Here’s an excerpt from my post at in following thread: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/3086/

I’d read several folks saying that this cake could be more chocolaty, so I increased the cocoa powder by 50% and took that amount out of the flour.  I think the recipe calls for 40g., but I used 60g, to make the flour:cocoa powder ratio the same as Rose’s other chocolate cakes.  I figured the less chocolate might have been to make it more like dark bread and less like chocolate perhaps.

Accidentally, I used 1T (per batch) too much butter, but it didn’t seem to have a negative effect. [7/29/14 Update - I always do this now.]

This cake is much lighter than you’d expect, but still plenty toothsome and pound-cake dense.  Side-by-side with “regular” chocolate cake, you can taste the eggs, but in a vacuum, it just tastes like just another fabulous Rose chocolate cake.

Re natural v Dutched cocoa

According to “The King Arthur Flour Baker’s Companion”:

“If a recipe calls for natural cocoa and baking soda and you want to use Dutch-process cocoa, substitute an equal amount of Dutch-process cocoa but replace the soda with twice the amount of baking powder. If the recipe calls for Dutch-process cocoa powder and baking powder, substitute the same amount of natural cocoa but replace the baking powder with half the amount of baking soda.”

Haven’t tried it myself, though.

Re nuts/raisins

Personally, I love raisins and chocolate, but I despise them together.  Your proper response: Who cares????  Right-o.

Anyway. I should tossing them with a bit (i.e., 1 or 2 T., just enough to coat hem) of reserved cocoa powder or flour and folding them into the batter should keep them suspended.  I don’t know that I’d go with “bursting with ...,” as the batter might not be able to support that quantity.  You can also pitch some on the top before baking.

Anyway, nothing tried and true here, except the “pound cake” itself, but I hope it’s helpful!

—ak

 

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Posted: 30 July 2014 02:13 PM   [ Ignore ]   [ # 4 ]
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Anne, you had an excellent idea.
I forgot the chocolate bread,
which is also a favorite of us.
Perhaps I had forgotten, because i was thinking of
a big bundt cake.

After a lot of trials with/without bicarbonate
and baking powder, I chose to use the
natural cocoa and leave the other ingredients
as the recipe says. I mean, as far as i can find
the ingredients here.

Thanks for you help, Anne!

 

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Posted: 30 July 2014 07:28 PM   [ Ignore ]   [ # 5 ]
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My pleasure!  I hope it comes out wonderfully!!

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Posted: 29 August 2014 05:18 AM   [ Ignore ]   [ # 6 ]
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Wow. Thanks for your kind support Annie. That forum link is really helpful in this problem.

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Posted: 29 August 2014 11:37 AM   [ Ignore ]   [ # 7 ]
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Anne in NC - 30 July 2014 07:28 PM

My pleasure!  I hope it comes out wonderfully!!

Anne, finally I baked a chocolate and sour cream Bundt cake,
that my relatives love. I used only nuts,
because I forgot to buy the raisins.

Thanks you all for your help

Silvia

 

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Posted: 03 September 2014 12:14 AM   [ Ignore ]   [ # 8 ]
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I also tried once this cake to bake. all loves the nuts and i like the nuts too much even its chocolate or cake or else.

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Hi, I’m Navjot Singh from Chandigarh, Punjab. Its my Hobby to cook the cakes and every weekend i try to bake a cake with new recipe. I like chocolate nut cake and cupcakes a lot. The recipe of these are on my finger tips. Sweet Tooth Online

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Posted: 08 September 2014 05:51 PM   [ Ignore ]   [ # 9 ]
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Thank you Anne for your great recipe.
I will surly going to try this cake…

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