This is my first time posting on here so please bear with me…I tend to ramble.
I've been thinking about doing a white chocolate cake, but one that doesn't necessarily have to have chocolate melted into it. I saw that Ghirardelli makes a White Chocolate Cocoa powder and was wondering if anyone has ever used this in a cake before. Is the ratio the same as standard cocoa powder? Is the texture the same? I understand that white chocolate is simply a derivative of chocolate, and may have different results…I just wanted to know before I bought a huge jar on Amazon :)
Thanks in advance for any help or suggestions!
I just looked it up and I don't see why it would not work. Some people melt the white chocolate chips and put it in frosting. I am curious to see if others here have any recipes for this kind of cake. I am wondering if you would make like chocolate cake with cocoa powder but instead add the white cocoa powder? We will wait to see what others say and if they have used it before.
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