Need some chocolate help!

[Luv to Cook]

Hi Everyone,

I am baking the German Chocolate Cake from CL complete today. The recipe calls for 1/2 cup unsweetened cocoa and 1 ounce sweet baking chocolate. I have "dutch processed cocoa". Can I substitute this instead or do I need to buy some regular cocoa. Also, I have unsweetened chocolate squares and semi-sweet baking chocolate. Can I use one of these for the 1 ounce of sweet baking chocolate?

TIA!

Anita

[Ralph]

Anita,

I can't profess to be an expert - after all, I much prefer cooking to baking! The cocoa substitute should be no problem at all, and I wouldn't hesitate to substitute the semi-sweet baking chocolate for the sweet as called for in the recipe.

Good luck!

[Grace]

Hi Anita -

By all means, use your dutch processed cocoa. It is actually a better tasting cocoa, and is preferred by most bakers. Also, I would go ahead and use the semi-sweet chocolate square. There is probably very little difference in the sugar content of sweet vs. semi-sweet in only one square to make a significant difference in a whole cake. Have fun baking! :)

That darn Ralph beat me to it again....and I'm a faster typer than he is!! :D

[Luv to Cook]

Thanks Ralph and Grace! I will give it a go and let you know how it turns out!

Anita

[AD]

Dutch process cocoa may not work well in some recipes, especially when baking soda reacts with the cocoa. Dutch process is actually the same thing as cocoa that has been treated with baking soda to neutralize acidity. I don't know if this rule applies in this recipe, but I know it is very important in chocolate cakes in which a specific dark reddish color is desired. I would opt for plain unsweetened cocoa powder in any recipe using baking soda.