This chocolate cake has a silky smooth texture. Best served at room temperature, this cake is so much better with baking chocolate instead of cocoa powder!
- YIELD: 12 SERVING SIZE: 1
- Amount Per Serving: CALORIES: 454TOTAL
- FAT: 19g
- SATURATED FAT: 11g
- TRANS FAT: 0g
- UNSATURATED FAT: 7g
- CHOLESTEROL: 73mg
- SODIUM: 205mg
- CARBOHYDRATES: 68g
- FIBER: 2g
- SUGAR: 47g
- PROTEIN: 7g
- Bake for 35 min. Allow cakes to cool in pans.
Spread frosting on the bottom layer of cake. Frost the top layer with the second layer.
What can I use in place of cocoa powder for chocolate cake?
Powdered peanut butter, carob powder, baking chocolate, chocolate chips, and hot cocoa mix are the five finest cocoa powder replacements. All of these provide a different taste to your baked goods and drinks, which is why you should consider using them on a case-by-case basis.
Can I use melted chocolate instead of cocoa powder in cake?
While I don’t advocate replacing chocolate with cocoa in a recipe (or vice versa), you may if necessary. The trick is to adjust your ratios to compensate for the higher concentration of cocoa solids in cocoa powder and the added fat in unsweetened chocolate.
Can I use hot chocolate mix instead of cocoa powder?
Hot cocoa mix may be used in place of cocoa powder in your favorite chocolate treats. Hot chocolate desserts, like hot chocolate mug cakes, hot chocolate cookies, and hot cocoa cupcakes, use store-bought powdered mix and go way beyond your mug.
What can I use instead of Hershey’s cocoa powder?
Use dutch process cocoa powder or cacao powder to best replicate the flavor of cocoa powder. If you don’t have any of these cocoa powders, use carob powder, unsweetened baking chocolate, dark chocolate, or chocolate chips instead. Use hot cocoa or hot chocolate mix as a last option.