Replacing Unsweetened Cocoa For Dark Cocoa?????

Baking By acordova446 Updated 1 Feb 2014 , 7:05am by enga

acordova446 Posted 1 Feb 2014 , 5:31am
post #1 of 2

AHey guys, so I have this great chocolate cupcake recipe that's moist and dense !! But I was curious can I change my unsweetened cocoa to dark cocoa? And do I put as much as I would for the unsweetened cocoa for the recipe?

1 reply
enga Posted 1 Feb 2014 , 6:53am
post #2 of 2
Quote:
Originally Posted by acordova446 

Hey guys, so I have this great chocolate cupcake recipe that's moist and dense !! But I was curious can I change my unsweetened cocoa to dark cocoa? And do I put as much as I would for the unsweetened cocoa for the recipe?


Dark cocoa or true black cocoa is heavily dutched, they say it's best to use half dark and half unsweetened in a recipe, the intense flavor might prove to much for some if you use it by itself. Think oreo cookies on steroids. I love King Authur's black cocoa for sinfully dark baked products. I add a teaspoon of it to every recipe calling for unsweetened cocoa.

 

You might have to make adjustments to your recipe if you use dark or black cocoa this site might help.

 

http://www.thekitchn.com/for-truly-dark-chocolate-baked-goods-black-cocoa-powder-ingredient-spotlight-173923

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