lantana
> 50 posts
I have made 93 posts
Right now I'm Offline
I joined September 2016
I've received 15 likes
My gender is Female
|
Post by lantana on Jun 20, 2020 10:45:48 GMT -5
I am making a cake for a friend who needs a cake to cheer up her family. I settled on a chocolate cream cheese pound cake recipe from Our State magazine. The recipe calls for "dark" cocoa powder. At home I have: natural cocoa powder (light red-brown in color), Hershey's special dark (which is now a blend of alkali-treated Dutched and natural cocoa), and black cocoa powder (which is ultra alkalinized like Oreos). I suspect that the Hershey's special dark is the right one, but I am not sure. If I need to mix together the cocoa powders that I have to make enough, should I just use equal proportions of each? I know that each bakes differently due to pH, so I don't want to mess up. Or, do I need to mask up, gel up, and get some other cocoa from the grocery store? Thanks, all you bakers.
|
|
|
Post by wallycat on Jun 20, 2020 10:57:23 GMT -5
To me, dark = alkalized. I have the Hershey's natural for adding to my coffee and occasional baking, and it has not been alkalized/dutched.
|
|
lantana
> 50 posts
I have made 93 posts
Right now I'm Offline
I joined September 2016
I've received 15 likes
My gender is Female
|
Post by lantana on Jun 21, 2020 12:40:01 GMT -5
Thanks, Wallycat. I used the Special Dark cocoa powder for the cake and it turned out well!
|
|