I've started looking into creating my own recipes for cakes. I've found ratios of sugar to flour and egg to fat and egg+liquid to sugar. That all makes sense to me and I can't wait to start trying my own recipes. What I can't seem to figure out, or the answer is so simple I'm overthinking it, is that if I wanted to make a chocolate cake, where does the cocoa fit in? Does it need to be in line with my flour ratio category? If anyone has any links or knows about making their own recipes it would greatly help. I just want to know the formula for a chocolate cake, and so far no google search has helped me uncover what it is I'm looking for. Thanks in advance!
I can't find a formula for creating a balanced scratch chocolate cake either, but there are several good discussions about how to use cocoa in a cake recipe. Keep in mind that I am cake decorator first and a baker second. It has been only in the last couple of years that I have become more interested in the baking side of things when I became obsessed with trying to convert the Hershey's Chocolate Cake recipe into a yellow cake (note, I was not successful because cocoa is not simply another dry ingredient). Following are a few links with some helpful insight in baking with cocoa until somebody more knowledgeable can respond.
Hope this helps ...
Thank you Nancylou, I will definitely try these and see where it takes me. And I'm opposite lol. I first got into baking and then decorating. But I still have many things to learn on both sides of the spectrum! Thanks again!