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 08:43 PM   [ Ignore ]   [ # 1 ]
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If you bloom the cocoa in hot water (recommended), you might not need to reduce the flour. You’ll probably need to double the vanilla, and consider using all brown sugar.

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Posted: 06 April 2013 08:47 PM   [ Ignore ]   [ # 2 ]
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How much cocoa, how much water?

—Mache

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Posted: 06 April 2013 08:48 PM   [ Ignore ]   [ # 3 ]
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Could I bloom the cocoa in the whiskey?

—Mache

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Posted: 06 April 2013 08:54 PM   [ Ignore ]   [ # 4 ]
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mache - 06 April 2013 11:47 PM

How much cocoa, how much water?

—Mache

It will probably take in the neighborhood of 100 grams. If you remove the orange juice, just replace that with the equivalent boiling water. (I’m not *certain* that’s enough; if not, use the coffee, but it’s got to be very hot.)

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Posted: 06 April 2013 08:55 PM   [ Ignore ]   [ # 5 ]
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mache - 06 April 2013 11:48 PM

Could I bloom the cocoa in the whiskey?

—Mache

Are you going to boil the whiskey? Anyway, I don’t know if blooming works in alcohol; plus, it boils at a lower temperature.

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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: 06 April 2013 08:58 PM   [ Ignore ]   [ # 6 ]
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I usually replace coffee with espresso powder, anyway, so you could use all the liquid as boiling water and hydrate the cocoa and the espresso powder.

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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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