I have a recipe for a Malted Chocolate Cake that is wonderful. Have made it several times & gets huge reviews. But unbelievably, not everybody likes chocolate. (I have a hard time with this. )
Lately, I've decided that it would probably be awesome with white chocolate. Yum, I can taste it now. It uses various chocolates for the taste & I can easily substitute for all of them but one. Chocolate malt is simple -- just use regular malt. Plain milk instead of chocolate milk is no problem. Melted white chocolate instead of chocolate is a no brainer. HOWEVER, what do I do about the COCOA?
I've debated just using flour instead. BUT I'm wondering if that would dilute the flavor. Am I just unknowledgeable & there's a white chocolate equivalent of cocoa? If so, where would I find it?
All right ladies, as you can see, I'm in need of your collective wisdom.
Check out this white cocoa powder from Ghiradelli
sorry double post
How much cocoa is needed? There are a lot of flavored powdered coffee creamers available now. Maybe a White Chocolate powdered creamer?
Some wonderful suggestions!!! I knew I could count on this gang.
Now to go on the hunt for some of the suggestions & see what I can find. I'll let you know & how it worked out.