Comments on: Chocolate vs. Cocoa

By: dezi

dezi — Sat, 20 Feb 2016 22:29:30 +0000

Okay, this is great information. Now, how do I make the substitutions with the cake recipes that I have? What would the formula be? Thank you.

By: Peachy

Peachy — Tue, 09 Feb 2016 08:21:53 +0000

Thanks for the comparisons. I just made a batch of 40 chocolate mini bundt cakes and the recipe I used called for cocoa powder, but a cup and a half of brewed coffee was added to the chocolate batter mixture. These little cakes are marvelously chocolaty and really moist and light.

Ina Garten always insists that chocolate needs the coffee to boost the flavor, but I had never tried it until today. She’s right. No coffee flavor in my cakes at all, but truly a good, bold chocolate flavor.

I’m a believer now! LOL

By: Mandy

Mandy — Sun, 07 Feb 2016 23:54:48 +0000

Thank you for this. Would love the recipe for the chocolate & cocoa cake please.

By: Ed

Ed — Sat, 06 Feb 2016 15:36:12 +0000

Mixing the 2 different chocolates 1/2 and 1/2, will this affect cooking times or temps?

By: Nancy in NJ

Nancy in NJ — Fri, 05 Feb 2016 20:41:29 +0000

This is a great comparison on a topic that I’ve wondered about. What I’d love to know now is how do I change a recipe (I’m thinking about a brownie that uses all unsweetened chocolate) to include some cocoa for more chocolate oomph? Is it a 1:1 switch by weight? This brownie has a wonderful texture but needs more chocolate – don’t we all need more chocolate?! Thank you.

By: Mary Ann

Mary Ann — Fri, 05 Feb 2016 20:25:12 +0000

Great info and thank you for sharing. I was wondering if you can provide us with the recipe for the cocoa and chocolate cake. Thanks!

By: Tara Smyth

Tara Smyth — Fri, 05 Feb 2016 19:10:03 +0000

Hi! Interesting reading, but can you please give us the recipe you used?

Thanks!!!