Converting Dutch-Processed For All-Nat

Baking By tavyheather Updated 28 Feb 2010 , 5:28am by ceshell

tavyheather Posted 26 Feb 2010 , 10:11pm
post #1 of 7

I prooomise I know a ton about baking...I was just trying a new recipe with my Valrhona and realized it calls for all-natural cocoa ...

For you much more knowledgeable bakers than me, what amount of baking soda.powder can I adjust to make it work?

or should I find a new recipe? (want a very moist but also very chocolate-y cake)

6 replies
milkmaid42 Posted 27 Feb 2010 , 3:00am
post #2 of 7

Here is the info I have for Cocoa:

Dutch processed: 1 C. = 92 grams
1 C. sifted = 75 grams

Natural Unsweetened or Nonalkalized Cocoa: 1 C. = 82 grams

Substitution for 3 T. (18 grams) Dutch cocoa = 3 T. (18 grams) Natural cocoa powder plus pinch (1/8 t.) baking soda.

Substitution for 3 T. (18 grams) natural cocoa= 3 T. (18 grams) plus 1/8 t. cream of tartar or 1/8 t. lemon juice or vinegar.

OK, this is what my source reads. But then comes the kicker at the last:

Note: Due to the differences between natural and Dutch processed cocoa powders, do not substitute one for the other in recipes.

Kinda leaves you back where you started, doesn't it.

Edited to add: I keep both types in my cupboard as I haven't tried to substitute one for the other.

stampinron Posted 27 Feb 2010 , 3:27am
post #3 of 7

I don't know if this will help or not but....

Last week I made Toba Garrett's chocolate Fudge cake (wonderful). I had just he opposite problem...I had Natural on hand...not dutch. I did do the substitution with added baking soda and it turned out great!

So I think substitutions will work for you

Or....

Just make Toba Garrett's recipe...you won't be sorry!

tavyheather Posted 27 Feb 2010 , 6:01am
post #4 of 7

LOL to both of you!

Thanks so very much for the lengthy explanation...maybe I'll just find another recipe! (and-or try Garetts!)

Thank you again!

ceshell Posted 27 Feb 2010 , 9:07am
post #5 of 7

try the Scott Clark Woolley Fudge Brownie cake - it uses Dutch process cocoa and is super moist and verrrrrrrrrrry chocolatey. It's the only chocolate cake I'll make now.

tavyheather Posted 27 Feb 2010 , 6:09pm
post #6 of 7
Quote:
Originally Posted by ceshell

try the Scott Clark Woolley Fudge Brownie cake - it uses Dutch process cocoa and is super moist and verrrrrrrrrrry chocolatey. It's the only chocolate cake I'll make now.




It doesn't specify dutch process but maybe it does in the book? I'll trust u! Thanks so much!!!!

this one? Chocolate Fudge Brownie Cake
Recipe by: Scott Clark Woolley's book "Cakes By Design"

Preheat oven to 300F If using electric oven reduce temperature to as low as 275F

Place dry ingredients in mixer bowl and stir evenly:
1 1/2 cups unsweetened cocoa powder
3 cups flour
2 cups of sugar
1 1/2 teaspoons baking soda
1 teaspoon salt

Add all at once and stir to mix:
3 large eggs
1 cup buttermilk
3/4 cup unsalted butter or margarine
2/3 cup vegetable oil
2 teaspoons vanilla extract (vanilla essence)

Beat for 2 minutes, scraping bowl once. Stir in:

1 1/2 cups boiling water or coffee ( I use expresso instant coffee powder)
1 cup (4 oz)chopped nuts (walnuts, roasted almonds, or hazelnuts) (I don't use any nuts in case of allergies unless client states they want nuts)

Pour into pans and bake for about 1 hour.
Fillings: chocolate, vanilla, mocha, mint, or coffee icing.

ceshell Posted 28 Feb 2010 , 5:28am
post #7 of 7

Oh, lol I forgot that it doesn't specify dutch process. But, I've always made it with DP and it is gooooooooooooooood!!

Use this particular technique though for best results; the recipe was tweaked by the bakers at egullet.com for a terrific outcome - you'll find it on p.3 of the following thread http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=52587&postdays=0&postorder=asc&highlight=scott&&start=30 . Ignore the part about the doming, that doesn't always happen (but sometimes it does!)

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