In Response to "Weird" aftertaste - Chocholate Pund Cake:
Good morning to everyone, very first post here. Need your help and some opinions. Tried out to make a simple pound cake yesterday, my first Pound Cake and I made it just totry out some techniques, didn't follow any recipe. The formula I "made" was very simple, 180g of flour, butter, eggs (mostly yolk, 4 yolks and the rest egg whites) and sugar, 1 tps of Baking Powder (Now I know I don't need baking poder for pound cakes), 1 1/2 tbps cocoa powder, 1 tps vanilla extract and 1 tps of Vanns Spicies Chocolate flavor (which at the moment I thought it was extract, didn't read the entire label). I baked at 350 degrees for about 30 minutes. The end product had very good texture, although not as moist as I wanted it. The real problem was the taste. It doesn't taste bad but you can detect a hint of what I think is the Propylene Glycol in the chocholate flavor. Maybe I used too much? Or baked at too high a temperature?
Posted by Julio N
Without seeing a full recipe it is hard to figure out what the "problem" might be.
I also am at a disadvantage, I am not familiar with "Vanns Spicies Chocolate flavor"
I think if you are going to make a chocolate Pound cake it is best to use chocolate. Forget the chocolate flavor and increase the 1 1/2 tablespoons of cocoa. Or use melted chocolate.
I am sure there are several recipes on this site for a Chocolate Pound Cake that you may like better than the one you made.
When cooking a bit of leeway can be taken but in baking so much depends upon the reaction of the ingredients to help give moisture, lift, flavor, texture and many other little things that it is best to follow a recipe until you have made the item then make adjustments keeping i mind the vital interaction each ingredient has with another.