Repurposing Existing Honey Cake to Chocolate
Posted: 06 April 2013 08:29 PM   [ Ignore ]
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I have a traditional Jewish Honey Cake recipe that I love. Along with the spice mixture, it has great moistness and texture. I would like to retain the moistness and texture, remove the spices, and make it a chocolate cake.

The recipe is listed below. Assuming I would remove the cinnamon, cloves, and allspice. What additional things do I delete (like potentially the orange juice, and perhaps some of the AP flour) before I add the dutch process cocoa (and how much cocoa should I add) to get it to a chocolate cake?

—Mache

- 3 1/2 cups AP flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 cup honey
- 1 teaspoon vanilla extract
- 1 cup warm coffee
- 1/2 cup fresh squeezed orange juice
- 1/4 cup whiskey (I use Irish Whiskey or Bourbon)

Bake in a 9x13 pan at 350 F for 50-60 minutes.

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Posted: 06 April 2013 08:47 PM   [ Ignore ]   [ # 1 ]
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How much cocoa, how much water?

—Mache

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Posted: 06 April 2013 08:48 PM   [ Ignore ]   [ # 2 ]
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Could I bloom the cocoa in the whiskey?

—Mache

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