Advice on incorporating black cocoa into this recipe? I'd love to use it to amp up the chocolatey flavor and dark color, but I'm not sure how to g...

...o about it since black cocoa is less acidic. Only swap in a little bit, maybe? Or use baking powder instead of soda

  • Posted by: ariel a
  • November 4, 2016
  • 720 views
  • 1 Comment

1 Comment

Kristen M. November 4, 2016
Hi ariel, I've never tried this but I love the sound of it. Check out this helpful article, in which our resident baking expert Erin McDowell swaps in black cocoa freely, unless the recipe is very low in fat or high in leavener: https://food52.com/blog/18194-sort-of-spooky-halloween-desserts-get-super-stormy-with-these-two-ingredients Another good way to amp up the cocoa flavor would be with about a teaspoon of instant espresso.
 
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