Cocoa Powder Recommendation Request
Posted: 14 May 2017 07:58 AM   [ Ignore ]
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I made the German Chocolate cake from “Rose’s Heavenly Cake” but wasn’t satisfied with the results. It’s not the recipe that was the problem, rather my choice of cocoa powder. I used Hershey’s Special Dark cocoa powder to make the sponge. A mistake. It gave me an absolutely delicious chocolate cake, but it didn’t marry well with the filling. I’ve made chocolate cake and buttercream with that cocoa powder and loved the results. But it’s just too intense for this application. Can anyone recommend a mellower alkalized cocoa powder?

Thanks,

Dan

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Posted: 14 May 2017 12:31 PM   [ Ignore ]   [ # 1 ]
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Can’t you just use less of it?

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Posted: 14 May 2017 03:35 PM   [ Ignore ]   [ # 2 ]
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My preference would be to use the specified amount to maintain the texture and consistency of the batter process. Thanks for your thought…

Dan

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Posted: 14 May 2017 04:34 PM   [ Ignore ]   [ # 3 ]
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golfermd - 14 May 2017 03:35 PM

maintain the texture and consistency of the batter process

A small reduction in cocoa isn’t likely to have any negative structural effects. If you must, replace it with flour, corn starch, potato starch, etc.

Alternatively, you could refrain from blooming the cocoa in boiling water, as the recipe calls for.

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If error is corrected whenever it is recognized as such, the path of error is the path of truth.

—Hans Reichenbach

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Posted: 14 May 2017 04:39 PM   [ Ignore ]   [ # 4 ]
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Thanks. I’m learning new things here.

Dan

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