I was hoping someone could tell me how to convert a vanilla cake recipe to chocolate. I have read to add 1/4 cup cocoa, but I have also read that you should replace some of the flour for cocoa. Does it matter which I do? Do they result in different types/textures of cake? I don't know if if makes a difference but I am making cupcakes with the batter. Thank you!
I use the WASC recipe.
and I have two different chocolate versions.
(both are for "one box" not two)
one I call a dark mocha-chocolate.
use chocolate mix (I use BC chocolate fudge)
use 3 whole eggs
subsitute 1/2 flour for cocoa powder (I used ghirdelli's ground chocolate)
subsitute coffee for all water
the other I call light chocolate.
this is from the checker board cake pan.
make WASC as normal.
add 6oz bittersweet chocolate, melted and cooled. (I use bakers chocolate, or sometimes the 60% cocao chips)
I don't have the recipe to hand right now but I have converted my basic vanilla cake recipe to chocolate cake (with additional adjustments).
As far as I can remember, I replaced some of the allpurpose flour with unsweetened cocoa powder. However, the cocoa powder used in my recipe is dissolved in some hot water before adding it to the batter.
I have done this in a pinch in the past.
I added some cocoa in place of the flour and then also added chocolate pudding
Thank you ladies!
Azglobs that is exactly what I was planning on doing! Thanks for the confirmation!!