I want to modify a Madeira recipe to Choc Madeira - how do I do this?
The normal Madeira recipe to bake an 8"x 8" square:
310 g caster sugar
230g plain flour
75g Selfraising flour
How much plain or selfraising flour should i substitute with cocoa?
I want to bake a 15'' x 10'' 'stiletto' shaped cake for my friends daughter's 16th B'day, how do i calculate how much ingredients to use from the above? What multiple of the above quantity should I use for this cake?
Please HELP!! thanks for your prompt response.
I'm afraid I can't help. I always thought Madeira was wine. So having seen the name of the cake previously I always thought it was laced with it. However, after going to Wikipedia, I see the name originated from the Madeira wine that was served along side the cake. One learns something every day.
Anyway, I did find you some recipes of chocolate madeira cakes which may help you figure it out.
substitute 25g plain flour with 25g unsweetened cocoa powder dissolved in 2-3 tb water. Mix and check dropping consistency ..
Thanks one & all for your response.
I decided to just make a choc cake instead & found that putting it in the fridge for a couple of hours, made it firm enough to cut into a novelty cake - just as easily as a madeira cake (which is best suited for novelty cakes due to its firmness & low crumb).
I always appreciate the spontaneity of responses and willingness to help by viewers - thanks again