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Chocolate Pound Cake (question just for fun)

post #1 of 6
Thread Starter 
So I was thinking about pound cake, and I had a thought: if you were to make a chocolate pound cake does that mean you need 1 pound of chocolate? I know it sounds silly, but on the other hand im honestly curious if anyonr has actually tried this...
post #2 of 6

What an interesting question!

 

My guess is if the old school (1:1:1:1) pound cake ratio can be extrapolated out as:

---4 parts flour: 4 parts butter: 4 parts eggs: 4 parts sugar

 

and a standard brownie ratio could be written out as

---5 parts flour: 4 parts butter: 4 parts eggs: 8 parts sugar: 3 parts unsweetened chocolate

 

a recipe that goes

---4 parts flour: 4 parts butter: 4 parts eggs: 4 parts sugar: 4 parts semi-sweet chocolate

 

would get you something along the lines of a heavy brownie rather than a pound cake, particularly since you'd have to use the melting method rather than the creaming method.

 

I'd love to know if you try it out, though!

post #3 of 6

Great breakdown using ratios @Queequeg! Who wouldn't want to be the taste tester on that batch huh? :bounce:

post #4 of 6

Right? Baking: It's Math that Makes You Fat

post #5 of 6
I don't like chocolate pound cake, but here is the adaptation specified by Michael Suas (in Bakrrs percentage):

Reduce flour to 75%
Increase cocoa powder to 25%
Add baking powder 2%
post #6 of 6

There is a chocolate pound cake in Rose Levy Beranbaum's Cake Bible that is quite delicious. She replaces a portion of the flour with unsweetened cooca powder rather than using chocolate.

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