I'm trying to make a Chocolate Cake out of scratch for my 5 year old brothers birthday. I've been trying to find some recipes online (since our family doesn't carry chocolate cake recipes) and they used unsweetened cocoa powder. As we didn't have this item, we went shopping for it and the store unfortunately didn't have it or something. But they had natural cocoa powder (not the unsweetened dutch processed kind) so I thought that would work as well. I don't know what it is, I'm starting to think the cake won't taste good if I use the regular cocoa powder. I can't go back to the store to check if they still have unsweetened cocoa so I have to use what I have. I've searched the internet for some more recipes that use natural cocoa powder but all they use is the unsweetened one. Some bakers say that you can use an unsweetened cocoa powder cake recipe with natural cocoa if you just don't add the sugar (so it won't be too sweet) Should I just do that for my cake? Or should I search for other recipes that use natural cocoa powder? I have a cake mix from the box if nothing else works (though I would prefer a cake recipe from scratch)
Sorry if this was sort of long ^ o ^
Thanks!
xoxo
What are some chocolate cake recipes that use natural cocoa powder?
2014-02-23 6:57 pm
回答 (2)
2014-02-23 7:02 pm
✔ 最佳答案
Natural and unsweetened are not mutually exclusive terms. A product can be both, and in the case of cocoa powder both of them apply. I haven't yet seen any artificial cocoa powder. I have never seen cocoa powder labelled as "natural" I would assume it's natural unless it says otherwise, but since cocoa powder comes from cocoa beans, how could it be anything other than natural? If your recipe calls for cocoa powder, then unsweetened cocoa powder--that's the only kind there is, actually; anything sweetened is hot chocolate mix, not cocoa powder-- is what you use.
2014-02-24 5:24 am
1 (12 ounce) package semisweet chocolate chips
2 tablespoons instant coffee granules
5 tablespoons water
1/2 cup butter
1/2 cup margarine
2 cups white sugar
6 egg yolks
1 cup all-purpose flour
6 egg whites
1 tablespoon confectioners' sugar, for dusting
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Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 3-inch high sides. Wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. Set aside.
Melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside to cool.
Beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour gradually, mixing until just incorporated. Fold in the melted chocolate; mixing just enough to evenly combine.
Beat egg whites until foamy in a large glass or metal mixing bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sift confectioners' sugar over the top of the cake before serving.
2 tablespoons instant coffee granules
5 tablespoons water
1/2 cup butter
1/2 cup margarine
2 cups white sugar
6 egg yolks
1 cup all-purpose flour
6 egg whites
1 tablespoon confectioners' sugar, for dusting
Check All Add to Shopping List
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 3-inch high sides. Wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. Set aside.
Melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside to cool.
Beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour gradually, mixing until just incorporated. Fold in the melted chocolate; mixing just enough to evenly combine.
Beat egg whites until foamy in a large glass or metal mixing bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sift confectioners' sugar over the top of the cake before serving.
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