Chocolate Cake Without Cocoa Powder

There’s nothing as delicious as freshly baked chocolate cake. The ideal chocolate cake is moist and moist, with a chocolaty frosting that is delicious.

Cocoa powder is an extremely popular ingredient used in the making of chocolate cake; however, it’s not needed.

It is good to know that chocolate is available in different forms besides cocoa powder. It is possible to use baking chocolate instead of cocoa powder for an extra chocolaty cake. This cake is ideal for birthday celebrations and will be a hit with the crowd.

While adding another layer of frosting isn’t necessary every time, it can make an impressive appearance (and taste) of cake. Adding an additional layer of frosting in the middle of the cake can add chocolate flavor and texture.

How To Create Chocolate Cake Without Cocoa Powder

Step 1: Preheat the oven to 350 degrees F, and then gather your ingredients

Step 2: Melt butter and chocolate in a microwave-safe bowl at HIGH for about 2 to 3 minutes or until melted.

Step 3: Add the sugar and stir until it is incorporated.

Step 4: Prep the dry ingredients, which include baking soda, flour, sugar, and salt.

Step 5: Add the dry ingredients and milk to the chocolate mix.

Step 6: Add milk and blend until blended.

Step 7: Add vanilla and eggs, and mix using an electric mixer on low speed until they are combined.

Step 8: Distribute evenly in two floured and greased round cake pans of 9 inches. The cake will bake for about 35 minutes. Let cakes cool in the pans.

How To Create Chocolate Frosting

Step 1: Chop the chocolate and put it in the mixing bowl.

Step 2: Heat the cream in the microwave until tiny bubbles appear. Pour the hot cream mixture onto the choc and let it stand for 5 to 10 minutes.

Step 3: Whisk until smooth using an electric mixer set to low and let it set in the refrigerator for 20 mins.

Step 4: Whip frosting until it is fluffy.

How To Frost Chocolate Cakes Without Cocoa Powder

Spread frosting on the bottom layer of the cake. Then, place the second layer on top, and then Frost.

Chocolate Cake With Cocoa Powder Not Included

yield: 1 CAKE Time to prepare: 15 Minutes Cooking time: 35 Minutes Total time: 50 minutes

The chocolate-covered cake in this recipe is silky smooth. Serve it at temperatures that are at room temperature. This cake tastes much better when you use baking chocolate than cocoa powder!

Ingredients

To make the cake:

  • 1-1/2 pkg. (4 oz. each) Semi-Sweet Chocolate baking bars
  • 3/4 cup (1-1/2 stick) butter
  • 1 1/4 cups of sugar
  • 3 eggs
  • 2 1/2 cups of flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1-1/2 cups milk
  • 2 teaspoons vanilla

To Make Frosting:

  • 12 inches of semisweet chocolate (chips or baking chocolate)
  • 1 cup heavy whipping cream

Instructions

For the cakes:

Preheat the oven to 350degF.

Melt butter and chocolate in a microwaveable bowl at HIGH for about 1-2 minutes or until it completely melts. Mix until well-combined.

Mix in sugar. Add vanilla, eggs, and eggs. Beat using an electric mixer at a low speed until the mixture is well-combined.

Add the flour, milk baking soda, milk, and salt. Mix until it is well-mixed.

Distribute evenly in two floured and greased Round cake pans of 9 inches.

Bake for 35 minutes. Let cakes cool in the pans.

Spread frosting over the cake’s bottom layer. Place the second layer and then the frost.

To make the cake:

Chop the chocolate, then place it in the mixing bowl.

The cream is heated by heating it in the microwave until tiny bubbles begin to form.

Pour the hot milk over the chocolate and let it stand for 5 to 10 minutes.

Cocoa Powder Vs Baking Chocolate

Chocolate is made up of cacao solids as well as cocoa butter. Cocoa powder is made of cocoa solids, whereas pure sweetened chocolate comes from greater than 50% cocoa butter. The cocoa solids give the flavor, and the cocoa butter is the source of the texture.

Cocoa powder offers a more intense chocolate flavor. However, baking chocolate offers the smoothest texture.

But, while baking cakes, the other fats used in the recipe could also affect the taste and consistency. Cakes made with chocolate instead of cocoa should be served at ambient temperature and not chilled because of how chocolate hardens at lower temperatures.

This affects both the texture and flavor; however, so long as it’s consumed at room temperature, this issue can be quickly solved.

How To Prevent Cake From Sticking To The Pan

One of the most difficult things about baking a cake is often taking the cake from the cake pan.

A few steps you need to do to allow your cake to pop out from the pan without breaking:

  • Check that the cake is well cooked. It is possible to insert a toothpick, and when it comes out clean, then the cake is cooked. Your cake should begin falling away from its pan when it cools.
  • Ensure the cake is completely cool before taking it off the pan. It can be chilled in the refrigerator for between 2 and 12 hours.
  • When removing the cake from its pan, take a knife and gently drag it along to the edge of the dish before flipping it upside down.

Chocolate Cake Mix Substitutes

If you don’t own baking chocolate bars, semi-sweet chocolate chips are a good substitute for the frosting and the cake. Make sure you use the same amount of chocolate you use is identical to the amount specified within the recipe.

How much fat is contained in the milk isn’t crucial. Many feel that whole milk provides more homemade flavor to cakes. However, 1 or 2 percent is fine.

If you cannot make use of milk alternatively, you can substitute the milk by using water. It will have a slightly different taste, but the cake will retain the same taste and texture.

It is also possible to use coconut or almond milk. Any milk substitutes used in this recipe could be substituted with a 1:1 ratio.

Remember that this frosting is for the cake; this frosting isn’t included. The heavy or whipping cream must be used for the frosting to have the proper consistency.

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