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In years past I've never been too fond of dessert recipes made with cocoa. Not right color, poor flavor, etc.
First, I thought I was using an inferior brand of cocoa.....so I started purchasing more expensive brands. That's wasn't the problem.
I decided I wanted a chocolate dessert for Christmas dinner. Something I could make in advance and then "tart" up before serving. Something like my childhood favorite.. Chocolate pudding cake.
But then I thought.....meh....for company? May be I can find a better recipe.
That's when my googling led me to cocoa salvation!!!!!!!
Rule #1. if baking soda is being used as leavening agent, use NATURAL COCOA
Rule #2 if baking POWDER is being used as leavening agent, use DUTCH PROCESSED COCOA
Interesting, as none of my cookbooks (many decades- old) say anything about the difference.
Then I started reading about the different kinds of cocoa. That's when I saw the light!
Enter Hershey's Special Dark Cocoa............blends both natural and Dutch processed cocoas. And.. can be used with both baking soda and baking powder!
I made the chocolate pudding cake this morning. WOW...what a difference. The recipe uses baking powder. Better crumb on the cake portion, deeper color.....and the flavor...........YUMMMMMM.
Only, one problem.....I have to make another for tomorrow's dinner. Yes, I ate half the pan.
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