Why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?
I found a flourless chocolate cake recipe that I want to try, it uses semisweet chocolate which I thought would have enough cocoa solids already but it calls for cocoa powder, why is this?
Best Answer
You can't add too much chocolate into a cake, as you'll end up adding too much fat, which will change how the cake sets up. They likely wanted more chocolate flavor than what they felt they could get from chocolate alone, and so opted to add cocoa powder as well.
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Quick Answer about "Why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?"
Because cocoa powder has less fat than bar chocolate, we also tend to use it in recipes that already have a lot of fat, such as cakes and cookies.Why do we add cocoa powder in cake?
The role of cocoa powder in cakes: When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color. Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn't present.What is difference between cocoa powder and chocolate powder?
Chocolate powder is often confused for cocoa powder, but thankfully we're here to clear all of that up for you! Chocolate powder is originally from cocoa and is processed with other ingredients; in contrary, Cocoa powder is deemed as the more pure and natural form of chocolate, with no other ingredients added.Can I use chocolate instead of cocoa powder in chocolate cake?
If you want to use dark chocolate to make a chocolate cake, you can replace cocoa powder in cake with melted dark chocolate in most baking recipes, but consider the following: quality of chocolate: you will need to choose your chocolate wisely.Can you replace chocolate with cocoa powder?
To replace one ounce of unsweetened chocolate, use 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or oil.HOMEMADE CHOCOLATE BAR RECIPE l WITH BUTTER l WITHOUT COCONUT OIL or COCOA BUTTER
More answers regarding why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?
Answer 2
Cocoa powder also adds starch, which helps with structure. The plant stores starch in tiny, hard granules, but these granules swell and absorb water as they heat up (when your cake hits the oven). Eventually, they swell too much and burst, releasing individual starch molecules into the liquid around them. These long molecules tangle with each other and create a mesh-like framework that prevents free movement and helps turn your cake batter into a solid.
Chocolate also contains these starches, but solid chocolate also contains fat, sugar, and often milk or other additions. Adding these components individually gives you more control over the flavor and texture of your cake.
More about cocoa powder and its role in baking at my blog: http://www.fchem101.com/2015/01/cocoa-powder-and-cookies/
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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