....in a marble mix.
Would I add a few tbsp of cocoa, or melting baking squares? If I were to do the baking squares, would I add semi sweet or unsweetened chocolate?
Thanks in advance,
Meghan

Is there a different board that I should have posted this topic on?

I'll answer you! I personally would add a few squares of melted unsweetened chocolate to half of the vanilla batter for a really chocolatey flavour - hope that helps! The vanilla will help to increase the chocolate flavour too!

Thanks!
I thought cocoa might not work, because I would be compromising the mixture with more dry ingredients.
Now I do have to ask, why unsweetened chocolate? I have accidentally tasted it, and blech. Is it because adding semi sweet would make it too sweet?

Unsweetened is as pure as you can get and therefore the best for chocolate flavour - it's not meant for eating in it's raw state! Semi-sweet would add more sugar/sweetness to the cake, but you won't get the same chocolate kick from it, hope that helps!

Thanks, that really does help!

I read on a truffle site a long time ago that adding brewed coffee intensensifies the chocolate flavor. I haven't tried this, but you may want to experiment by using some brewed coffee as part of your liquid. Maybe 1/4 cup?

Coffee!!! Make a little bit of very strong coffee and add it into the mix!! Not much though or it will change the consistency of the cake!

a couple of grains of instant coffee in a few drops of water is all it takes!

Coffee - who would have thought it? I will be sure to give it a try, thanks!!!

Did you try it with the coffe? How was it ? Please let me knwow. Caixa.

I do it all the time!