So I love that ubiquitous Beatty's chocolate cake recipe from barefoot contessa (oil/buttermilk/cup of hot coffee) but I have tried a million yellow cake recipes and have yet to find one I love as much as that one. The closest has been from the Flour cookbook. So I am thinking of attempting to try to de-chocolate the beatty's cake and see what happens. I'm planning to sub a cup of boiling water for the coffee but I don't know what to do about the cocoa powder. How much like flour is it? Should I replace it with an equal amount of AP flour? Or is cocoa powder less of a dry ingredient than flour? Are my ramblings making sense?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)