First Premium Chocolate Pound Cake
by Judi Harris
Preheat oven to 325 degrees. Spray a 10-inch bundt pan with PAM, then use a pastry brush to make sure that the PAM gets into all of the crevices.
1 cup cocoa powder
1 1/3 cups flour
½ teaspoon salt
½ teaspoon baking powder
1 cup butter, softened to room temperature
2 cups sugar
4 large eggs
1 ½ teaspoons vanilla
¼ cup vanilla yogurt
¼ cup heavy cream
3 tablespoons water
Confectioners’ sugar for dusting
In a small bowl place the cocoa powder, flour, salt, and baking powder - stir with fork.
Put the butter and sugar in a bowl. With an electric mixer, beat them until they are light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla. Scrape down the side of the bowl.
Mix the yogurt, heavy cream, and water together.
Add the dry ingredients alternately with half of the yogurt/heavy cream/water mixture in three stages, beginning and ending with the flour mixture and scraping down the sides of the bowl between stages.
Spread the batter into the prepared bundt pan. To make sure that all of the air bubbles get out, take a knife and swirl it around the batter. Then tap the pan several times on the counter before putting the pan into the oven.
Bake for 1 hour. Remove it from oven and let it cool completely in pan. Turn it out onto a wire rack to continue cooling (about 1 hour).
Dust with confectioners’ sugar. Serve.
Note: The first time I made this cake I used Dark Chocolate cocoa. This is definately in the category of "death by chocolate." It is so flavorful and decadent. I've
also made this recipe with regular cocoa. I liked the Dark Chocolate cake better, but not everyone likes dark chocolate. It's up to you - choose whatever cocoa you prefer.
by Judi Harris
Preheat oven to 325 degrees. Spray a 10-inch bundt pan with PAM, then use a pastry brush to make sure that the PAM gets into all of the crevices.
1 cup cocoa powder
1 1/3 cups flour
½ teaspoon salt
½ teaspoon baking powder
1 cup butter, softened to room temperature
2 cups sugar
4 large eggs
1 ½ teaspoons vanilla
¼ cup vanilla yogurt
¼ cup heavy cream
3 tablespoons water
Confectioners’ sugar for dusting
In a small bowl place the cocoa powder, flour, salt, and baking powder - stir with fork.
Put the butter and sugar in a bowl. With an electric mixer, beat them until they are light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla. Scrape down the side of the bowl.
Mix the yogurt, heavy cream, and water together.
Add the dry ingredients alternately with half of the yogurt/heavy cream/water mixture in three stages, beginning and ending with the flour mixture and scraping down the sides of the bowl between stages.
Spread the batter into the prepared bundt pan. To make sure that all of the air bubbles get out, take a knife and swirl it around the batter. Then tap the pan several times on the counter before putting the pan into the oven.
Bake for 1 hour. Remove it from oven and let it cool completely in pan. Turn it out onto a wire rack to continue cooling (about 1 hour).
Dust with confectioners’ sugar. Serve.
Note: The first time I made this cake I used Dark Chocolate cocoa. This is definately in the category of "death by chocolate." It is so flavorful and decadent. I've
also made this recipe with regular cocoa. I liked the Dark Chocolate cake better, but not everyone likes dark chocolate. It's up to you - choose whatever cocoa you prefer.
