Does anyone know whether you can substitute natural cocao for dutch processed, for example in the chocolate layer ckae with caramel ganache on page 104 of the new book?  I thought I had diagnosed the problems I am having with the cake but I’m still having problems (its dense and gooey and tends to shrivel and collapse after cooling—and know its not the oven temperature) and think it might be because I’m using natural cocoa instead of dutch processed.  I vaguely recall reading somewhere among Rose’s writings that cakes using dutch processed cocoa are best leavened with baking powder and cakes with natural cocoa are best leveaned with baking soda.  Or maybe I’ve got them reversed.

Thanks

If your a fan of Callebaut cocoa the company has gone into receivership.

hds, your description does sound like the classic signs of underbaking- you’re sure about the oven temp?

I’m not sure if using natural cocoa would produce such dramatic problems, but maybe.  The acidity of the batter affects the point at which the eggs set.  You could try substituting all or part of the baking powder with baking soda, it’s a 4:1 powder to soda substitution.

Here’s a great article on dutched and natural cocoa, what the differences are and when you can substitute. A good read for bakers.
http://www.davidlebovitz.com/archives/2010/02/cocoa_powder_faq_dutch-process_v.html

Julie - 04 August 2010 08:05 AM

hds, your description does sound like the classic signs of underbaking- you’re sure about the oven temp?

I’m not sure if using natural cocoa would produce such dramatic problems, but maybe.  The acidity of the batter affects the point at which the eggs set.  You could try substituting all or part of the baking powder with baking soda, it’s a 4:1 powder to soda substitution.

I’m trying it again one more time as we speak using natural cocoa powder and a new oven thermometer.  I’m not going to do the powder - soda substitution yet. 

Thanks for your help everyone