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 Post subject: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 9:55 pm 
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Hearts James Cromwell
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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?


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 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:04 pm 
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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/

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


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 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:19 pm 
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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.

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 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:20 pm 
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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.

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 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:22 pm 
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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.

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


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 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Mon Dec 23, 2013 10:36 pm 
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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!


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 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Wed Dec 25, 2013 7:31 am 
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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.


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


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 Post subject: Re: Chocolate Raspberry Blackout Cake Question (VWAV)
PostPosted: Sun Dec 29, 2013 12:32 pm 
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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.


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