Dutch Chocolate, Cocao Choclate and Devil’s Food Cake

Hey all! How you feeling? I’m whipped. This has been a full week.

I shared with you last week that I was working on a project that has completely my time.

Well today I wanted to share with you that I have pulled together some fabulous black owned businesses for a special month long recognition of National Black Business Month.

A month worthy of celebration

Celebrated in August, National Black Business Month was started in 2004 to raise awareness about the need for black businesses to have access to capital at the level a majority businesses.

We are building on that in Dayton Ohio by doing a month long game of black business bingo. We are driving visibility and profitability by getting people to patronize the businesses for a chance to win prizes.

It’s quite an exciting venture. I can’t wait to see how this project drives support for our businesses.

With all the work that has gone into this, I am really ready to talk and eat dessert.

Several weeks ago, I checked out a beautifully designed dessert cookbook. It was one of those really fancy cookbooks where the ingrediants are written in pounds and ounces versus cups, tablespoons and taspoons. The author wrote pages and pages on how to properly prepare, measure and mix the various confections presented. You could tell by the detail and precision she presents the recipe that this was not for a beginner in baking. However, I felt my year of dessert making made me ready.

With every turn of a page, I drooled, fantisized and dreamed of making and eating several of the desserts. However, I knew I had no time to make any more than one of these five star desserts. There were so many to choose from I had a tough time deciding.

However, being the chocolate lover that I am, I landed on the Devil’s Food Cake.

I perused the ingrediant’s list checking for what I had and what I needed to go to the store and buy. I had everything except for buttermilk. However, I knew how to make buttermilk using regular milk and vingar. I felt prepared and ready to go.

As my weekend had been pretty full, I waited until Sunday morning to make the cake. It would be for dessert after dinner.

Well I got up early that morning, pulled all the ingrediants together. I grabbed my bowls, mixing cups and mixing spoons. I read the directions for the fifth time (which you should do before you start). I began by reading each ingrediant aloud. I was moving pretty quicly until I got to the cocoa. The first four times I read it, I saw unsweetened cocoa powder. This time I saw unsweetened DUTCH cocoa powder. Well that was different. I missed that the first four times.

My standard chocolate

Okay, so DUTCH cocoa powder is what is needed. I have regular cocoa powder. Surely, I can substitute the two some way. Alas, I could not.

The two powders are completely different and cannot be interchanged. According to Joythebaker.com “There is a fundamental difference between Dutch-processed and natural cocoa powder. The difference is acid…Dutch-processed cocoa powder is cocoa powder that has been washed in a potassium solution that neutralizes its acidity…Natural cocoa powder is cocoa that has not had its acid stripped.”

My need must have pantry item

The dutch processed cocoa powder provides a rich dark chocolate color and texture that is unbeliveable. It pairs well with baking soda which provides all the acidity needed to deliver a chocolaty moist cake.

Although some bakers would argue you could use regular chocolate this author forbade it. And with that, I chose another recipe and a marble cake instead.

Not easily defeated, this week, I went to the store and bought Dutch cocoa powder. However, I had changed my mind about using the recipe in the beautiful cookbook. I decided to use the recipe on the Pillsbury Softasilk cake flour box in my cabinet. It was simpler with its measurements and preparation.

How my cake should look when done

And you really can’t go wrong with Pillsbury.

With that, I made my cake batter featuring the best Dutch cocao powder Kroger had to offer.

Dutch chocolate batter

I whipped up a lovely frosting.

Vanilla frosting for a Devils Food Cake – interesting?

Cooled the cakes.

Double layers

Frosted the cakes.

All together

Ate the cake.

Ready to eat

And having made a chocolate cake before, there is a definite and distict taste in flavor between using regular cocoa powder and dutch cocoa. The chocolate flavor is much stronger and the cake color much darker.

It was a perfect cake. Perhaps not as fancy as the other, but I am sure just it was just as delicious.

Now, what to have for next week. Any suggestions?

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