I only use melted chocolate for my chocolate cake recipe. I used the powder once and didnt like the taste and teture. I get a lot of complements on the flavor and moisture of my chocolate cake. But thats me and my prefence.
Try it with both and have a taste test not telling your family what you did. just ask them to tell you which cake they liked best. Thats what I do when Im trying a new recipe or flavor.
A cocoa recipe that has boiling water added to the cocoa will bake a cake that is just as moist as the melted chocolate. But you have to use a recipe that has specifically been developed for cocoa powder.
The cocoa has the added advantage of decreasing the gluten content from the flour, and that will make for a tender cake. Again, this will be true of the recipe has been developed for cocoa powder.
I have a question regarding reconstituting the cocoa powder. If your recipe specifically doesn't call for doing this, how/when would you do it? I have few recipes that use cocoa powder (and are delicious) but am always looking for ways to make it better.
Thanks for your help.
Sheryl
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