I have been reading another thread on CC about this recipe.
It calls for unsweetened cocoa (not Dutch Processed). Which cocoa powder did you use if you have made this recipe.
I know that Hershey's is okay (not Dutch Process) but have you used a higher quality chocolate?
I've used Hershey's most of the time. When I can find it, I use Gheridelli (sp???). I do notice a difference, but the cake is still excellent even with the Hershey's.
Hershey's is the primary brand that you'll find in grocery stores. They are now making Hershey's Special Dark cocoa, which is a blend of natural and Dutched cocoa and is actually pretty good.
In general, I'm not a fan of Ghiardelli's or regular Hershey's. Not enough chocolate "punch" to it.
Places like Williams-Sonoma, Trader Joe's and Whole Foods usually have natural cocoas that are more "upscale". TJ's own brand of organic is very good, and Whole Foods usually carries 2-3 brands. Williams-Sonoma will carry top notch (and top price) brands.
Shopping online for premium cocoa is still probably your best bet. While the quality of available chocolates has surged and is far more easily available, it's still not overly easy finding high quality unsweetened cocoa.
i use a local brand and this recipe is good even with that.
i might make this today.
Ive used Hershey's and it turns out fine. Havent had any complaints yet.
as far as availability at my local grocery store, i like ghiradelli alot. i also prefer the hersheys special dark much more than the plain hersheys cocoa. i love the dark rich color it adds to cake and cookies.
Similar post, please also see: