| Register  | FAQ  | Search | Login 
It is currently Wed Apr 23, 2014 9:22 am

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 11 posts ] 
Author Message
 Post subject: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 9:55 pm 
Hearts James Cromwell
User avatar
Offline

Joined: Fri Nov 19, 2010 1:48 pm
Posts: 52
Help, please! I really want to make this to take to the in-laws' place tomorrow, but I was unable to find Dutch cocoa. Would it be okay to use regular or will it ruin the whole thing?


Top
 Profile  
 
 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:04 pm 
Discovered unobtainium
User avatar
Offline

Joined: Tue Oct 19, 2010 9:21 pm
Posts: 11094
Location: VA
It'll work! I've done it, but it was several years ago. Here is an article that explains the difference. You have to tinker with baking powder vs baking soda.

http://joythebaker.com/2013/10/baking-1 ... oa-powder/

_________________
"This is the creepiest post ever if you don't know who Molly is." -Fee
"a vegan death match sounds like something where we all end up hugging." -LisaPunk


Top
 Profile  
 
 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:11 pm 
Hearts James Cromwell
User avatar
Offline

Joined: Fri Nov 19, 2010 1:48 pm
Posts: 52
Thanks, that was helpful! The article said regular can be subbed for Dutch in a pinch, and I think I'm in one. The recipe already has both baking soda and baking powder so hopefully the acids won't be terribly out of whack.

If it calls for one teaspoon of each I wonder if I should go up to one and a half teaspoons of soda and down to half of a teaspoon of powder?


Top
 Profile  
 
 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:19 pm 
Chard Martyr
User avatar
Offline

Joined: Sun Sep 05, 2010 8:43 pm
Posts: 9993
Location: Astoria, NY by way of San Diego, CA
you really don't need to mess with anything. i always sub one for the other depending on what i have and I've never had a problem.

_________________
I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?


Top
 Profile WWW  
 
 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:20 pm 
Moving To Sheepshead Bay
User avatar
Offline

Joined: Tue Oct 19, 2010 9:39 pm
Posts: 5725
I've only made this cake using regular coco powder because the processing method for Dutch gives me breathing problems. I did not change the baking powder or soda at all. I did find it to be a denser cake, but not in a bad way. But maybe it would have been lighter with Dutch coco or fine tuning of the baking powder and soda. Anyway, it will not be bad at all, it will still be one of the best cakes you've ever had, if you follow the recipe exactly and just sub regular coco powder for the Dutch.

_________________
"I'm no elephant, but now I want molasses." -Moon


Top
 Profile  
 
 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:22 pm 
Discovered unobtainium
User avatar
Offline

Joined: Tue Oct 19, 2010 9:21 pm
Posts: 11094
Location: VA
Fleurdenoir wrote:
Thanks, that was helpful! The article said regular can be subbed for Dutch in a pinch, and I think I'm in one. The recipe already has both baking soda and baking powder so hopefully the acids won't be terribly out of whack.

If it calls for one teaspoon of each I wonder if I should go up to one and a half teaspoons of soda and down to half of a teaspoon of powder?


If it has both, just leave it alone. It was one of the very first things I baked as a baby vegan and it came out splendiferously. I think it's a hard cake to screw up.

_________________
"This is the creepiest post ever if you don't know who Molly is." -Fee
"a vegan death match sounds like something where we all end up hugging." -LisaPunk


Top
 Profile  
 
 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:25 pm 
Hearts James Cromwell
User avatar
Offline

Joined: Fri Nov 19, 2010 1:48 pm
Posts: 52
Thanks so much, everyone! I will just sub the regular cocoa powder and leave the rest alone. It's very reassuring that other people have done it without problems. I like to do a test run of new things before I take them somewhere but time got away from me on this one.


Top
 Profile  
 
 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:36 pm 
Angrily Posting on Facebook
User avatar
Offline

Joined: Wed Oct 20, 2010 8:43 pm
Posts: 3133
Location: mt. pleasant
Hersey's makes a special dark cocoa now, and that's nice to use if you can't find Dutch cocoa so the fauxtess are the right color!


Top
 Profile  
 
 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Wed Dec 25, 2013 7:31 am 
Tofu Pup
Offline

Joined: Wed Dec 25, 2013 7:20 am
Posts: 2
Just try it, there is nothing you can do if you couldn't fine that Dutch cocoa, but to use ordinary one. Maybe there will be a different taste or perhaps and after taste, just try with minimal amount, and see of that works.


Top
 Profile  
 
 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Thu Dec 26, 2013 8:47 am 
Hearts James Cromwell
User avatar
Offline

Joined: Fri Nov 19, 2010 1:48 pm
Posts: 52
It was nice and everyone really liked it! Both of my layers sank a bit in the middle, possibly because my dogs were crashing around playing, possibly because I opened the oven door to spin the pans around because my oven cooks unevenly. Once I got it frosted you couldn't really tell though, so I'm calling it a win.


Top
 Profile  
 
 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Sun Dec 29, 2013 12:32 pm 
Banned from Vegan Freaks.
User avatar
Offline

Joined: Fri Oct 22, 2010 9:03 pm
Posts: 354
fupapack wrote:
Hersey's makes a special dark cocoa now, and that's nice to use if you can't find Dutch cocoa so the fauxtess are the right color!


It's a definitely an improvement from 100% regular cocoa, but I think last I looked, the Hershey's special dark cocoa is a blend of dutched and regular cocoa. Just FYI.


Top
 Profile  
 
Display posts from previous:  Sort by  
Reply to topic  [ 11 posts ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 6 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum and fancied up by What Cheer