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Using Cocoa in Place of Flour?

When turning a non-chocolate (blonde) baked good into a cocoa/chocolate one (ex- quick bread, scones) does one substitute cocoa for flour or just add cocoa to the product? if the latter,are there guidelines for adding liquid, fat, etc. to compensate for the greater quantity of dry ingredients? thx so much.

asked by LE BEC FIN over 1 year ago
7 answers 14926 views
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hardlikearmour

hardlikearmour is a trusted home cook.

added over 1 year ago

When Rose Levy Beranbaum makes her Chocolate Butter Cake she uses a similar formula as for her Yellow Butter Cake. One of the main differences is the replacement of some of the cake flour with Dutch-processed cocoa powder measured by weight. The recipe for the yellow butter cake calls for 10.5 oz cake flour, whereas the chocolate version calls for 8.25 oz cake flour and 2.25 oz cocoa. The other main change is to use water in place of milk as the milk proteins affect the flavor of the chocolate. To get the most chocolate flavor she boils the water and mixes it with the cocoa, then lets it cool before proceeding. Hope that helps.

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hardlikearmour

hardlikearmour is a trusted home cook.

added over 1 year ago

PS. it's a baking powder leavened cake & the recipe makes 2 9-inch rounds

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hardlikearmour

hardlikearmour is a trusted home cook.

added over 1 year ago

PPS. I forgot to mention she also increases the butter by 2 oz in the chocolate butter cake to compensate for the cocoa producing a "stronger and drier structure".

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

If replacing a quantity of flour with cocoa powder, which is acidic, also add baking soda in a ratio of 1/2 teaspoon for every 8 ounces of acidic ingredient. A couple of tablespoons of cocoa powder weighs (rounding up) about 1/2 ounce. So add a generous pinch of baking soda to the dry ingredients before you sift them. You are going to sift, right?

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

The reason Rose L-B suggests that you hydrate the chocolate cake with water as opposed to milk is that the latter contains lactic acid; added to chocolate, which is also acidic, you would need to adjust for excess acid. I refer to my above answer, which is predicated on using milk rather than water. Add some baking soda, use milk as your liquid, and you're golden.

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hardlikearmour

hardlikearmour is a trusted home cook.

added over 1 year ago

Actually what she says about it is "Water replaces the milk because, in a chocolate layer cake, milk protein brings out the bitterness in chocolate and ties up flavor -- whereas water allows for quick release of full chocolate flavor." She prefers to used Dutch-processed cocoa to avoid using baking soda which she thinks is associated with a slightly bitter edge. She does have a chocolate cake that uses sour cream, which works because of the extra butterfat which is a "superb releaser of other flavors".