Perfect Pantry: Cocoa Powder

Item: Cocoa Powder

Found in: Grocery Stores

Cost: Approx. $3.50 per 80z container

Great for: Chocolate cake 

When recently asked to cook for a chocolate-loving friend’s birthday dinner, I was tempted to order an over-priced chocolate cake from a trendy local bakery. But being the frugal girl I am, I gave myself a perfect pantry challenge. Could I make a delicious chocolate dessert with what I already had in the kitchen? With a little help from Martha Stewart and my stash of Hershey’s Cocoa Powder, I was able to whip up an elegant, rich chocolate birthday cake in no time. And as hot chocolate season is upon us, be sure to have your cocoa power on hand for the cold winter weather ahead!

Enjoy!

Heather

Easy Chocolate Cake with Chocolate Glaze

Serves 12

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• Chocolate shavings, for serving (optional)

Preheat oven to 350 degrees. Butter an 8-inch round cake pan. In a medium bowl, mix together cocoa, flour, baking powder, and salt.  In a separate, larger mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.

Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. While cake is baking, make glaze.

Chocolate Glaze

• 4 ounces coarsely chopped semisweet chocolate
• 1/2 cup heavy whipping cream

Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes. 

Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings.

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