I’ve never heard of those, but might have to look into them.  Do you like the taste better than the regular Hershey’s Cocoa?

Hershey’s regular cocoa isn’t dutch-processed.  Penzey’s, Droste, and Green & Black is (there are others as well).  Rose suggests G & B.

I’m sorry, I thought you meant that those were the regular cocoas.  I use Hershey’s Special Dark Dutch-Processed Cocoa for choc cake but use the regular Hershey’s cocoa for the choc buttercream.  But the buttercream is never the dark, fudge y looking icing.  I’ll have to try some of those other dutch-processed cocoas to see if I can get that dark choc.

Thanks!

You might also try Callebaut Cocoa. Rated “best” by Cook’s Illustrated.
Available at Chocolate Source:
http://www.chocolatesource.com/products/detail.asp?selection=529&section=10

Seems like chocolate buttercreams are never really that dark in color.  When I want a dark brown frosting, I use ganache.

And your Dark Chocolate Truffle cake is superbe!

My husband just likes the dark frosting/buttercream with his favorite yellow cake.  So I am always thinking…. 

I often do a two tone. It’s the same ganache, but the lighter version is whipped and the dark coating is not.

MarkMc - 12 April 2008 05:58 PM

I often do a two tone. It’s the same ganache, but the lighter version is whipped and the dark coating is not.

Mmmmm, I love both versions of ganache… you cake looks so yummy MarkMC.

Thanks Patricia,
Nothing compared to yours, but mine are more on the homey side.
P.s., You can call me Mark.

Was working on a pumpkin bread/muffin recipe today and think I nailed it.
None of the ones I’ve tried worked very well..too much white f lour and white sugar.
Mine uses unbleached, whole wheat and oat flour. Dark brown sugar. Plus half a banana.
Moist, healthier and very yummy….with a very slight crunchiness.
They are opening a farmer’s market near my house and I want to start selling.

Not that today was a day for baking ..very humid and hot…but cool breezes coming tomorrow.

On the issue of cocoa and dark looking chocolate cakes, has anyone tried using Pernigotti?  I ordered some a while back but have yet to use it.

I find Valrhona produces pretty dark looking cakes.  I tried it in the Domingo cake, it was excellent.  I did try it in the Chocolate butter cake and remember I wasn’t blown away by it in terms of flavour and texture - but maybe it’s time to try it with some of Rose’s recommended cocoas.

After reading the thread about certain brands of cocoa producing somewhat drier cakes, I’m also in search of Green & Black’s as Rose recommended.  But, I’d just like to know if Pernigotti falls into the recommended category of cocoas for Rose’s recipes.  It’s interesting how different brands of cocoa (even if Dutched) affect the outcome of the recipe - in terms of texture I mean, since of course taste-wise one would hope for a better product if using better ingredients.

I can’t find any mention of Lindt cocoa on their website, perhaps they’ve stopped producing this?

I think Rose mentioned that Lindt has discontinued the production of cocoa powder. I could be wrong. If you do a search on her blog you might find some info. As for Green and Black’s I started using it after Rose recommended it and it is absolutely fantastic. I also use Droste cocoa powder (recommended by Rose) and it is really, really good. Almost as good as the G & B’s.