ISO: ISO Amanda in Illinois or AngAK re: Chocolate Pound Cake

[meryl]

I have a question about the method. The recipe says:

"In a mixing bowl, whisk together the eggs, water, and vanilla. Sift together the cocoa, sugar, salt, baking powder, and flour into the large bowl of an electric mixer fitted with a paddle attachment.

Mix in the butter and half of the liquid ingredients, and when moistened, increase the mixing speed to medium-high. Beat together for 2 minutes, turn down the speed to low and add the remaining liquid, stirring until incorporated."

Did you follow this method exactly or did you do the standard creaming of the butter and sugar, then add the eggs, etc? Thanks.

 

[marianne]

I made this cake, following the method in the recipe, using a handheld mixer as AngAK suggested...

and this was the most delicious cake I have ever tasted. I'm not much of a baker, so I didn't know the difference between this method and the standard method, but it worked fine for me. The cake continues to get better and better each day it sits. I made only half of the ganache glaze, and still had more than enough. If you use a standard method and think it is easier, please let me know. Thanks!

 

[meryl]

Thanks, Marianne. Will definitely let you know if I use the standard creaming method.

 

[angak]

I used the standard method and it turned out great. but I have no comparison

to the other method. It is a very dense cake, but was perfect for my occasion and sliced very well. I made it in a loaf pan. It was this big brick of deep dark chocolate with that lovely shiny ganache glaze covering it. I wish I had had some sugared flowers to decorate it.

 

[meryl]

Thanks, Ang.