Just asking for suggestions on your favorite cocoa powder. I've always used dutch processed that I would order, but just curious if there are any decent brands you can buy in the grocery store? I don't like Ghirardelli, but noticed on Amazon they sell a Ghirardelli Magestic Premium, but don't know if that would be good. I know the High end brands would be better, but I get tired of having to order it...I'm old so I remember the old Hershey's in the silver can, but the special dark is not the same thing....any suggestions that are good but won't break the bank?
Believe it or not, I love the walmart brand, it is cheap, Dutch processed, and made in Belgium! Soluble, rich and tasty!
MamaGeese, I use Hershey's Cocoa (100% Cacao Natural Unsweetened) all the time. Right this minute, I have 16 ounce box in my hands. I don't recall ever being unable to find it at the grocery store. I do sometimes use the Special Dark Chocolate and I do order specialty chocolates from King Arthur Flour, but the old, original Hershey's is my go to and, I have to say, my favorite.
I'll give that another try. I got spoiled using a Dutch processed cocoa from Wilburs , but they've changed their brand. I used to open the bag just to smell it...lol. Also Sandra would you be willing to share your mixing method on pound cake...I too love that crispy top crust. You're always so helpful
I have two favourite cocoa’s. Fry’s, which I’m pretty sure you can’t get in USA. It’s British. It’s Dutch processed, and available at all grocery stores. I use Fry’s in what I call my everyday baking. But my favourite, like Laetia, is the organic rich dark Dutch processed by Rodelle at Costco. Fortunately for me I discovered my Bulk Barn store that I shop at also carries an organic brand similar to Rodelle’s from Costco. Since they buy in bulk, it’s a lot cheaper. I did a baking test. One batch of cupcakes with Rodelle, one batch with the Bulk Barn brand. You absolutely could not tell the difference. So I switched. And my new love is the dark black Dutch processed cocoa. Costco doesn’t carry that, but my Bulk Barn does. Wow, it makes the most darkest, rich black buttercream and honestly turns your chocolate cake black. It is pricey, but you don’t need much.
I don't really do anything special, MamaGeese. Cream butter and sugar together until it is light and fluffy. I use cool room temperature butter and cream on # 2 speed for about five minutes, more or less. Add dry ingredients and liquid alternately, ending with dry, on # 1 speed. Once it comes together, add the eggs, one at a time, still on # 1 speed, and mix just until incorporated. Then mix for about 10 seconds on a middle speed, maybe # 4. At this point, the batter is smooth and silky and ready for the pan.
Now I am sure you already already know all of that, lol!
I have used recipes where the eggs are added to the butter-sugar mixture, but I don't really like it. It tends to curdle if you don't add a little dry ingredients along with the eggs. Yes, I add the eggs last and mix minimally once they go into the bowl. I have several different recipes, but most of them use milk or buttermilk, some of them lemon or lime juice too.
I bake my cakes anywhere between 325 and 350 degrees. Honestly, I don't remember exactly, but I probably bake all of my bundt pan cakes at 340 degrees.
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