Hershey's Chocolate pound cake by Angela Seah

I have always love Hershey's chocolate especially using the special dark cocoa powder for baking. And I recall it was not easy to get this cocoa powder in Sweden (at least not from the city where i stayed). Remembering the days in Sweden, I would always remind my husband to get it for me whenever he's on a business trip to US. Here's the easy, chocolaty and moist pound cake..

Ingredients -
4 large eggs

180g cake flour 
4g baking powder
25g Hershey special dark cocoa powder
60ml hot boiling water
225g unsalted butter
225g sugar
100g Hershey chocolate chips
1 1/2 tsp vanilla essence
1/2 tsp salt
2 tbsp milk

Ganache (optional)

90g Hershey's milk chocolate bar

20ml heavy cream (36% fat content)

Steps -

Preheat oven to 180 degree celsius.

1. Grease your loaf pan and line with parchment paper.
2. In a small bowl, mix the Hershey cocoa powder with the hot boiling water and set aside to cool.
3. In another bowl, mix the sieved cake flour, baking powder and salt together. Set aside.
4. In the mixing bowl, beat the butter until smooth.Then add sugar and vanilla essence in, beat till light and fluffy. Add the eggs in - one by one and beat till just combined. Scrape down the sides of the bowl as needed. Beat in the cooled cocoa powder mixture.
5. Add the flour in by 2 additions and pour in the milk by 1 addition. Mix till it's just combined. Do not overbeat. Fold in chocolate chips.
6. Pour onto the loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Notes -
1. Every oven temperature varies. I baked my chocolate cake at 180 degree celsius for 50 minutes. 

The chocolate bar used for the ganache, fantastic!