i just started baking again after a very long while. for a 2-cup sugar recipe = 1/2 cup cocoa powder dissolved in 1 1/2 cup boiling water? How would you adjust the recipe? If you decrease the cocoa powder to 20 g (1 to 6 ratio), the cake will become taller, but less “chocolate … Good day. Read the How much cocoa powder per 1 cup flour (cookies) to achieve chocolate taste? Begin with a recipe you are familiar with and start out slow. 1 teaspoon salt. Step-by-Step . I understand the camp that says boiling water destroys some essential oils, however in my own opinion it’s worth the trade-off. Pour in the boiling water and whisk to combine. im re-learning basics and already did some cakes. For the best flavor, use a cocoa powder that contains fat. 15 ounces (3 1/3 cups + ) cake flour You just make up what you need and use it all. Does that help matters any? Cocoa as Flour When adding cocoa powder to a recipe, the general rule is to reduce the amount of flour by the amount of cocoa powder. A serving suggestion would be grand, Joe – GRAND! I think your conversion will work well! I always wondered about why you had to add boiling water to the cocoa powder in so many recipes. In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the shortening, butter, and sugar until light and fluffy, 4-5 minutes. | ISLAND SMILE The baked and cooled cake can simply be served with lightly sweetened whipped cream or topped with any frosting you like. I should add that this cake can be made with butter if you wish. This powder is acidic and works well to help set the proteins in baked good recipes. Pretty neat, eh? Cocoa Powder. it was good but need improvements. Berries? What if you’re using Dutch-processed cocoa powder? When baking, the most common variety of cocoa powder used is natural cocoa. . For example, if your cake calls for 2 cups of flour, consider using 1/2 cup of cocoa powder and 1 1/2 cups of flour, giving you the 2 cups of dry ingredients. Your email address will not be published. ; Add eggs one at a time making sure the egg is fully incorporated before adding the next egg. Also yes…margarine will be better! Add to that the marshmallow frosting on top, and you’ve got a wonderful cake for chocolate … Cocoa can replace flour in the pan preparation and work surface. Instead of rolling the dough on a floured surface, dust with cocoa powder, instead. I always assumed it was to make the cocoa powder blend better and keep it from flying all over when you turn on the mixer…not that I ever had that happen. How To Make Chocolate Pound Cake. For more moisture you can substitute oil for some of the fat (olive oil is best since it also adds emulsifiers and tightens the crumb. You’ll get more coffee flavor that way. Again, not flourless. Coffee definitely does enhance the chocolate flavor, though I’d be inclined to add it as a powder at the boiling water step. Indeed. Every time I try to make a cake from scratch, it turns out too dense for my taste. Beat in the eggs one at a time, then the yolks all at once. If using hot cocoa mix, omit 1 tablespoon of sugar in your batter to start. Would it enhance the flavor? Louise. To begin your batter, bring the water to a simmer and combine it with your cocoa powder: …and whisk it thoroughly. Preheat oven and grease loaf pan. This recipe is perfect – even made with butter. That should open up a flood. Incorporating cocoa powder in a recipe—the dry method: any additional dry ingredients, like cocoa powder, should get whisked or sifted with the other dry ingredients (flour, baking powder, baking soda, salt, ground nuts, etc.). Alice Medrich thinks that heat actually destroys some of the subtler notes of cocoa powder rather than enhances it: http://alicemedrich.blogspot.com/2011/03/cocoa-curiosity.html. Oh I want to comment on restaurant experience! 2. You can make high ratio cakes with butter, but these formulas really work best this way. 1 and 1/2 cups white sugar. Avoid the strong bread flours, and if the result is too firm, try substituting corn flour for three tablespoons of the wheat flour the next time. // Leaf Group Lifestyle, How to Substitute Cocoa Powder for Semisweet Chocolate, How to Substitute Oleo for Cooking Oil in Cake Mixes, How to Replace Ingredients to Make Brownies Healthier. One of the main differences is the replacement of some of the cake flour with Dutch-processed cocoa powder measured by weight. Whisk it. I developed and tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. The cake itself is a version of a chocolate cake I’ve made many times. www.kingarthurbaking.com › blog › 2017 › 01 › 16 › baking-with-espresso- In a small mixing bowl, sift together flours, cocoa, and baking powder. I was thinking of trying to convert a cake doughnut dough from a recipe book that calls for making a dough that is rolled out. Shortening has no water in it. If you have some chocolate, butter, eggs, sugar and cocoa powder, you can have flourless chocolate cake. While adding a tablespoon for a slight chocolate flavor shouldn't require alterations to the rest of the recipe, creating a rich chocolate flavor requires more cocoa and adjustments to the amount of flour used. For example, if your recipe calls for 3 cups of flour for a white cake, add 2 1/2 cups of flour and 1/2 cups cocoa powder for a chocolate cake. less if you’re making a large sheet cake) 15 ounces (2 cups, 2 tablespoons) sugar 6.75 ounces (1 cup) shortening 3 eggs 6 egg yolks. Sifting is important when you bake with cocoa powder because it … Also a bigger pan! 1 tablespoon vanilla extract Your email address will not be published. Add half the sugar, the salt and the baking soda and baking powder. That’s a technique I used when I was testing doughnuts recipes and for the most part it worked. Medrich’s blog post suggests avoiding simmering or boiling, but that is not the typical method of moist heat recommended for cocoa in cakes, in this recipe or elsewhere. This recipe uses natural cocoa powder, not Dutch process. I’m not really sure I know the answer to be honest. Yes, those are the proportions in the recipe. My chocolate to cake flour ratio is 1 to 2 (40 g cocoa powder: 80 g cake flour). http://alicemedrich.blogspot.com/2011/03/cocoa-curiosity.html. Thanks. In a separate bowl, using a sifter, sift the cocoa powder, coconut flour and baking powder to … 1 cup or 6 3/4 ounces? The loss of acid content can affect the setting of your baked good recipe and leave you with a cake soup instead. For an even richer chocolate cake, increase the substitution amount. One day I really need to nail the formula and procedures down for high-ratio cake doughnuts. I'd use 4 -5 teaspoons cocoa and 4-5 teaspoons hot water for a large Victoria sponge sized cake (4 egg size) but I like chocolate cakes to taste of chocolate rather than just being brown. Stir in about a third of the flour, then half the chocolate mixture, another third of the flour, etc. Preheat your oven to 350 degrees. Scrape down the bowl and the paddle. Since there are so few ingredients in this recipe, the quality of the chocolate and cocoa powder matters quite a lot. Hello Joe, Tnx. I have made chocolate cake doughnuts with this, but the batter was so thick as to be nearly paste-like. Perhaps that’s not so with high-ratio shortening. That’s wonderful as I love deep chocolate flavor! It’s a nice thing to know as you bake. Do you have a recipe for small bathc. Next, sift the cake flour into a large bowl. I did not know it improved flavor!! There was a residue on top of the oil and nasty crumby sludge at the bottom. As I suspected I needed more liquid. However, if you find this makes the cake too floury, try using perhaps 1/2 or 1/3 cup instead - you may even need to omit the extra flour altogether. I always measure out the cocoa first (somewhere around 35g when using 2 eggs is what I like) and then add the flour on top of it. But it’s a flavor thing. 1 1/2 teaspoons baking soda (1/4 tsp. Soft togeather the cake flour, cocoa powder, salt, making powder, and baking soda and add to the mixing bowl. Ingredients 3/4 cup cocoa powder, preferably Dutch-processed 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces) 1/4 teaspoon table salt This recipe is for just one cake, though you can scale it down as small as you need. You can trust me on this, shortening is all fat with no water. Since you won’t be creaming the butter and sugar, obviously, you can put in all the sugar at once. … If you have a favorite white cake or plain cookie recipe but want to add chocolate, cocoa powder is a solution. Another option is hot cocoa mix; it can create a delicious chocolate cake but you have to adjust for the added sugar; reduce the sugar in your recipe by a tablespoon or two to compensate. less if you’re making a large sheet cake) I’ve seen coffee used a lot in chocolate cake recipes. An interesting feature of cocoa powder is that it delivers double the chocolate flavor if you combine it with boiling milk or water before you add it to your mix (another trick from the world of box cake formulators). Dutch-process cocoa powder has a milder flavor, but because of the processing method, is alkaline in nature. But butter will work here. 3 eggs ; Whisk together flour, both cocoa powders, baking soda, baking powder and salt. Purdue University Indiana 4-H Youth Development: Baking Techniques. Hydrogenation is about adding hydrogen atoms to liquid vegetable oil to make it solid. 15 ounces (2 cups, 2 tablespoons) sugar For an even richer chocolate cake, increase the substitution amount. How much butter should I use? Whisk in the cocoa powder until it’s completely incorporated and allow the mixture to cool. Does that make sense? Thank you so much for this entire site – I’ve spent hours on it since discovering it less than a week ago. Add the emulsified shortening t the dry ingredients and cream with the paddle for 2 minutes on low speed. discussion from the Chowhound Home Cooking, Chocolate … chocolate loaf cake(made with cocoa powder). Liquid coffee tends to get a little lost in a batter like this. 1 and 1/2 teaspoons baking soda. This recipe will make three 8″ round layers or one 11″ x 14″ x 2″ sheet cake (I should add that if you’re baking in a pan of that size, but the soda back by 1/4 teaspoon to help ensure the cake doesn’t fall in the middle), 12 ounces (1 1/2 cups) boiling water If I use butter should I remove an ounce and a quarter of the water? The recipe is ready now. 1.65 ounces (1/2 cup) cocoa powder The recipe is built accordingly, making a process allowance for the cocoa powder. The reason is because you get a more even emulsion with it, and that emulsion is very important for the texture of this style of cake. The usual method for converting a chocolate cake to a plain cake is, as you have done, replace the cocoa with flour. Set aside. Gluten-Free Baking Flour. Next, combine the remaining sugar and shortening in the bowl of a stand mixer fitted with the paddle (beater) and cream them thoroughly, about two minutes. These chocolate ones, however, were an EPIC fail. Would I just increase the liquid so that it would pass through the depositor? Cheers and promise not to be so late next time. Whipped cream? My one and only experience was at Food for Thought in DuPont Circle, DC. I was once in that camp myself, until a food scientist proved to me how much flavor boiling water releases. In a large mixing bowl using a hand mixer or a whisk, beat the eggs together with the sugar and oil. I’m pretty much always around. Sorry for the late reply. Let me know how this works for you. 1 cup hot water ; Cream butter and sugar together until very light in color and fluffy. For the Chocolate Banana Cake: 1 and 1/3 cups all-purpose flour (158 grams) 1/4 cup Dutch-processed cocoa powder (23 grams) 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1 teaspoon espresso powder 1/2 cup unsalted butter, at room temperature (113 grams) 1 cup granulated sugar (200 grams) We prefer Dutch-processed cocoa for the deeper chocolate flavor it gives the cake. As for how you finish it, these kinds of cakes are usually frosted on top, but whipped cream will work just fine! Using a different flour blend may change the texture of the cupcakes. For example, if your recipe calls for 3 cups of flour for a white cake, add 2 1/2 cups of flour and 1/2 cups cocoa powder for a chocolate cake. The cocoa powder helps prevent sticking just like the flour, but you won’t have a white flour ring around your finished cake. Scrape the mixture into a greased, parchment-lined cake pan and bake on a middle rack for about half an hour until the cake springs back in the middle when touched. I used German buttercream to frost them (got the idea from your post, used my own pastry cream recipe) and I am completely in love. In baking, cocoa powder acts like flour, and adding too much without alterations can result in a very dry baked treat. Frosting? I made this recipe but scaled back the liquid (water and eggs) by 1/3 and used my doughnut depositor. Yes (substitute corn starch for one to two tablespoons of the flour) cocoa powder -> flour ratio 1=1 but no more than 1/4 the total amount of flour in this case substitute 50g flour for cocoa. – also a famous tv chef over here recommended lurpack spreadable for baking sponge cakes- how do you think it would work here? 1 and 3/4 cups all-purpose flour, spoon and leveled (see notes) 3/4 cup cocoa powder. If the result is still too sweet, reduce the sugar by another tablespoon. Curse me and my lazy ways! I love to try yours but it will be too costly for me. Sorry about that. Please may I use the followings for the two high ratio cakes: 1. www.kingarthurbaking.com › blog › 2014 › 01 › 10 › the-a-b-cs- Considering the batter is going to be baked at 350 Fahrenheit anyway, I think you’ll only gain by using this process step. Of course, they’re also 20% water. No more wasted chocolate! 1 tablespoon baking powder Butter and vegetable shortening are both formulated to have 1:1 ratios of volume to weight, that is, 1 cup =8 ounces. Add the vanilla. I have a ton of eggs kind of on the brink of death (expiry) – so I’m definitely making this tonight (you know, just to get rid of the eggs… yeah…) COUGH. i want to understand the ratio of your chocolate recipe. I learned nothing about cooking there but a lot about the restaurant business. Creme fraiche? But I was wondering how this is meant to be served? 6.75 ounces (1 cup) shortening 1.65 ounces (1/2 cup) cocoa powder 1 tablespoon vanilla extract 15 ounces (3 1/3 cups + ) cake flour 1 1/2 teaspoons salt 1 tablespoon baking powder 1 1/2 teaspoons baking soda (1/4 tsp. Set that aside also. Deborah Lundin is a professional writer with more than 20 years of experience in the medical field and as a small business owner. Thanks for the “Ah Ha!” moment. Her passions and interests include fitness, health, healthy eating, children and pets. Allow that to cool, then add the vanilla. Required fields are marked *. I’d say that’s something of a subjective judgement, though I’m not doubting that heat does a number on some essential oils and/or flavor components. Could we substitute Thayer for water? The typical process is (as here) to mix cocoa and hot water off heat and let it cool to room temperature. Use this substitution for rolled cookie dough, as well. She studied medical science and sociology at Northern Illinois University. 1 and 1/2 teaspoons baking powder. ; Dissolve the instant coffee or espresso powder in the hot water. The recipe for the yellow butter cake calls for 10.5 oz cake flour, whereas the chocolate version calls for 8.25 oz cake flour and 2.25 oz cocoa. Make the cake: place the cocoa powder in a medium heatproof bowl. Thanks, Joe! What exactly can I answer for you? until everything is incorporate. Any idea what happened?? Add a Splash or Two of Liquid Another option is to add liquid, such as water, to your batter to balance the ingredients and keep your cake moist. When adding cocoa powder to a recipe, the general rule is to reduce the amount of flour by the amount of cocoa powder. How to Make High-Ratio Chocolate Cake . The depositor dropped beautiful rings of chocolate dough into the oil and then within moments completely dissolved! Pour the water into a small saucepan and bring to a simmer. Any suggestions would be greatly appreciated. Probably the best thing to do, unless you really want to spend time on these, is to go the route you’re thinking and thin a dough to the point that it drops through. Hi Joe – I’m in the uk so can’t get hold of pastry flour here – what’sthe best substitute? 6 egg yolks. When your cake recipe calls for a greased and floured pan, use cocoa powder in place of the flour. 1 1/2 teaspoons salt Let me know how it goes! Also, not all cocoa powders are the same; using certain kinds can have disastrous results. I’d need to experiment with it since Dutched cocoa is still acidic to some degree. depends on the size of cake. Set aside to cool to room temperature. Chocolate Bread Bakers Percentage Instructions: Preheat oven to 390°F. I’m very sorry to hear that! For chocolate cakes, include the cocoa powder in with the flour. How much cocoa to add depends on your taste preferences and the type of cocoa you are using. However it’s also true that without moist heat up to half of the flavor in cocoa powder stays locked up in the solids. 1 and 1/2 teaspoons coffee grounds. marmalade, milk chocolate, sunflower oil, unsalted butter, self raising flour and 5 more. I appreciate everyone in a restaurant now because of that experience working as a sandron (sandwich maker), prep chef, cook and waiter. As with the high ratio yellow cake recipe, emulsification is king here. For example, if your recipe calls for 3 cups of flour, begin with a 1/2-cup substitution, or 1/2 cup of cocoa and 2 1/2 cups of flour. I’m delighted you’ve had such success. Good luck! Adding cocoa powder to your recipe can be a little like an experiment in science class. What’s the Difference Between Low Quality White Chocolate and High Quality White Chocolate? Copyright © 2021 Leaf Group Ltd., all rights reserved. I should think that just using a weaker, all-purpose flour would be fine. Welcome to the blog and please feel free to ask any questions you’d like at any time! If not, write back to let me know what you’re confused about! If this cake doesn’t have enough chocolate kick for your taste, next time try a 1-cup substitution. Whisk it good. It was veggie/vegan/hippie place. I’m confused about the shortening quantity in this recipe. In a large bowl, sift together the flour, cocoa powder, baking powder, salt, and espresso powder. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter at medium-speed until very smooth and … Preheat oven to 325 degrees F. Line a 9-inch glass pie plate with a circle of parchment paper. If I want to sub some of the fat with oil how much and where along the recipe should I add it? Use the best you can come by. I think shortening actually does, as it’s full name is hydrogenated vegetable shortening. Add it with the yolks. Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and … As it is it won’t be exactly like a commercial cake because most of us don’t have access to emulsified shortening or high ratio flour, which are usually used to make high ratio cakes. Unless a baked recipe calls for Dutch-process cocoa, it is best to stick with natural cocoa for baking. 1/2 cup light brown sugar, lightly packed. That’s a good question, Samantha. Will Adding Cocoa Powder to a Cake Dry it Out? I always thought that it was to make it more like melted chocolate pieces. Let me also say that I’ve made your vanilla cake doughnuts with the doughnut depositor, too, and they were wonderful. I just made this recipe into cupcakes for my nephew’s birthday party, and I am absolutely thrilled with the results! Since I can’t abide wasting perfectly good chocolate flavor, I’ll be doing that. It’s made with cocoa powder for a lovely chocolate flavor. Sift the flour into a large bowl, add the salt, baking powder, baking soda and HALF the sugar.