Extra-Dark Chocolate Pound Cake, by Pernigotti Cocoa for Williams Sonoma

A little dark chocolate cake for St. Valentine’s Day!

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Perignotti is an unsweetened, vanilla-flavored, extra-dark cocoa that is Dutch processed, but made in Italy, exclusively sold by Williams-Sonoma. This recipe was published in a Williams-Sonoma catalogue in the 1990s.

While Perignotti is, of course, preferred, this dark pound cake can also be made using another cocoa, such as Hersey’s Special Dark Cocoa, by adding a little more vanilla.

Extra-Dark Chocolate Pound Cake
1½ c. sifted flour
½ c. sifted dark cocoa
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Rose Cake, (Red Velvet Cake), by Carol Zurawski, circa 1958

Red Velvet Cake …all the rage now. Writers detail the history; Others debunk the Waldorf Astoria link we believed in.  Google “red velvet” and a billion recipes appear.  A red impostor cake mix is sold at grocery stores.  Ugh.

Well, Mom only made elegant desserts. photo 5 Since she and dad married in August 1958, she occasionally made this towering, eight thin-layer cake for the very best of celebrations.  (The layers in my cake pictured above, should have been split!) Her typed, mimeographed recipe is titled “Rose Cake,” then in parenthesis, the fancier, “Red Velvet.”  Still, despite the cake’s opulence, my siblings preferred even another name; we called it “Blood Cake” for the deep red color, and for the looks of horror we incited. This recipe is wonderful.  This recipe is not for the faint-hearted. Continue reading