chocolate cake -- cocoa v. real choc
I made 3 choc cakes with real choc. all were excellent. i just made a choc cake w cocoa to compare. it was lauded as one of the best choc cakes and yet it was immediately inferior and i didn't bother to use frosting which did use real choc. the cake used buttermilk but no butter. i'm wondering if it would have been better using butter instead of oil. but unless someone has made a choc cake w cocoa instead of real choc (and presumably w butter), my conclusion is to only use real choc for the body of a choc cake.