Amping up chocolate flavor in cake

My chocolate cake recipe calls for 3/4 cup cocoa. I didn't think the batter tasted chocolatey enough, so melted 4oz dark chocolate and added. Baked. Good crumb, so otherwise a successful recipe, but still not chocolatey enough in my opinion. It also has 1 teaspoon vanilla. Is the secret to increase the vanilla? Other ideas?

SeaJambon
  • 8862 views
  • 3 Comments

3 Comments

ATG117
ATG117 February 25, 2012
If the recipe doesn't call for dutched cocoa, I'd use Ghiradelli. I think it has a better chocolate flavor than a brand like Hersheys. I echo the instant espresso powder or brewed coffee suggestions. BUt if using brewed coffee, you'll have to adjust the liquid proportions in the recipe.
 

Voted the Best Reply!

sdebrango
sdebrango February 25, 2012
Add 2 tsp of instant espresso like medagila d'oro. Coffee enhances the chocolate flavor. Also depends on the cocoa powder you are using I see a marked difference between Hershey's and one like valrhona. If you use a dutched cocoa you may have to adjust the baking soda a bit.
 
Ann L.
Ann L. February 25, 2012
Try adding a bit of brewed coffee
 
Recommended by Food52

Popular on Food52