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.

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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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Posted: 21 June 2017 09:18 PM   [ Ignore ]   [ # 5 ]
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golfermd - 14 May 2017 07:58 AM

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

I’m not a fan of Hersey.  I prefer ghirardelli majestic premium cocoa powder.  I’ve never seen it in a grocery store because it’s marketed to the trade.  It’s available online. I buy it at the restaurant supply store. I’ve only seen it in 2 pound cans. But I buy the big can anyway as it is my preferred Dutch cocoa powder.

For natural cocoa, Callebaut.  Again, it’s not readily available in grocery stores, but my local Whole Foods has it from time to time.

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Posted: 18 July 2017 07:31 AM   [ Ignore ]   [ # 6 ]
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You could also try Penzeys, Droste, or the black cocoa from King Arthur Flour.

All three above are AMAZING, I’ve tried them all, but I have to say that my favorite is Droste.

Happy baking!

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Michelle Ting is a passionate baker and a Content Editor at Cakes Price.

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Posted: 01 August 2017 10:53 PM   [ Ignore ]   [ # 7 ]
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Valrhona, hands down. I believe it’s also the one Rose uses. I also really enjoy Pernigotti.

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