I was hoping someone could tell me how to convert a vanilla cake recipe to chocolate. I have read to add 1/4 cup cocoa, but I have also read that you should replace some of the flour for cocoa. Does it matter which I do? Do they result in different types/textures of cake? I don't know if if makes a difference but I am making cupcakes with the batter. Thank you!
I use the WASC recipe.
and I have two different chocolate versions.
(both are for "one box" not two)
one I call a dark mocha-chocolate.
from wgoat5:
use chocolate mix (I use BC chocolate fudge)
use 3 whole eggs
subsitute 1/2 flour for cocoa powder (I used ghirdelli's ground chocolate)
subsitute coffee for all water
the other I call light chocolate.
this is from the checker board cake pan.
make WASC as normal.
add 6oz bittersweet chocolate, melted and cooled. (I use bakers chocolate, or sometimes the 60% cocao chips)
good luck!
I don't have the recipe to hand right now but I have converted my basic vanilla cake recipe to chocolate cake (with additional adjustments).
As far as I can remember, I replaced some of the allpurpose flour with unsweetened cocoa powder. However, the cocoa powder used in my recipe is dissolved in some hot water before adding it to the batter.
Stacey
I have done this in a pinch in the past.
I added some cocoa in place of the flour and then also added chocolate pudding
Quote by @%username% on %date%
%body%
