Hi! Can I use chocolate milk powder or bakers chocolate instead of bakers unsweetened cocoa powder in making a chocolate cake from scratch?
I need to make a cake right now, my son is napping and I cannot run to the store.
Thanks!
Well...I found a recipe! It used a cup of sugar and a cup of nestle quik and a cup of oil along with 4 eggs, flour and baking powder. Came out really good actually!
We had a really cute last minute surprise for my friend this afternoon when the kids came home from school. Thanks ladies!
No...find a recipe using the chocolate you have on hand (the bakers chocolate, not the chocolate milk powder) instead. Beware that bakers chocolate is not good quality so you might not get the results that you expected.
It won't work--the consistancy would be all off.
Here is what Joy of Baking says:
Cocoa Powder, Dutch-Processed
For every 3 tablespoons (20 grams) of cocoa powder, you substitute one of the following:
* 3 tablespoons (20 grams) natural unsweetened cocoa powder plus 1/8 teaspoon baking soda
or
* 1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon baking
soda (reduce fat in recipe by 1 tablespoon)
or
* 3 tablespoons (20 grams) carob powder
Read more: http://www.joyofbaking.com/IngredientSubstitution.html#ix...
I think the baker's choc might work with cutting a little sugar out of the recipe (but taste test it). I wouldn't use the choc milk powder.
Yes but cut the sugar you will be using by half because the chocolate milk powder and bakers chocolate already has the sugar in it and you dont want it to be too too sweet. If you are using unsweetened cocoa powder then you need the sugar of course but since your son is napping just cut down on the sugar. If you want instead of cutting into half cut it by a third and just taste to see if it needs more or less.
call the number on the back of the can ...... but i doubt it.
If by chocolate milk powder you are talking like Quik, no! Other than that you have some great advice already. :)
No you can't use the Chocolate milk Powder but you can use the Bakers Chocolate instead. The Powder has different properties in it used for different purposes. The cake would not set up right. I will send you a link here in one moment ; )
1 1/4 cups sifted all-purpose flour (see note)
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup solid vegetable shortening (see note)
1 cup buttermilk or sour milk, at room temperature (see note)
1 egg
1 teaspoon vanilla extract
2 (1-ounce) squares unsweetened chocolate, melted
Whipped cream or frosting
1. Preheat the oven to 350 degrees. Grease and lightly flour an 8-by-8-inch, 9-by-9-inch or 11-by-7-inch baking pan.
2. Sift together flour, sugar, baking soda and salt into a mixing bowl. Add shortening, buttermilk, egg, vanilla and melted chocolate. Beat 3 minutes by hand or with an electric mixer on low speed. Batter will be thick.
3. Scrape batter into the prepared pan. Bake until done, 35 to 45 minutes. Do not overbake. Serve warm with whipped cream, or let cool and frost as desired.
Note: Sift or whisk flour before measuring. To substitute self-rising flour, decrease the amount of baking soda to 1/2 teaspoon and omit the salt. For better flavor and texture, substitute softened butter for the shortening. To make sour milk, pour 1 tablespoon lemon juice or vinegar into a measuring cup; add milk to the 1-cup mark. Let sit for a few minutes before using.
