If you are adding melted chocolate to a plain cake batter, do you increase the measure of flour?

Question

And if it is unsweetened chocolate, do you adjust the sugar measure?

What is the difference in the cake if you add chocolate powder or cooking chocolate (the tablets)? And.... why do some recipes specify using both the powder and the solid chocolate?

Thank you very much!

Well, if you are adding chocolate to half the batter to make a marble cake, you do not change the flour but the streaks of chocolate marble batter are different when it is baked ...

Answer 1

Probably best to reduce fat rather then increase the flour. And add a bit more sugar for unsweetened chocolate. I'm not sure about chocolate tablets though; I haven't come across those before. Hope this is helpful.

Answer 2

if you're going to be adding chocolate its gonna make the mixture thicker already so certainly dont add any more flour, although i'm not sure what you should increase, personally i wouldnt add anything. see how the mixture looks and whether you think its the right consistency and then decide whether to add flour - to thicken it, or milk/water - to loosen it

cocoa powder will add chocolate flavouring without messing up the consistency as much as normal chocolate would as you wont need to use so much, so i'd say you're better off using that.

i think some recipies may use both just because the particular chef who wrote it likes it that way/ has a particular way they want the cake to turn out, if they say it works for that recipie it should work.

Answer 3

you should NEVER deviate from a pastry recipie, aspecially when making cakes, and you should only soften the chocolate, not melt it, and add it to the sugar and butter when creaming.
if you mean 70% coco solid chocolate then no, adjusting the sugar amount will spoil the recipe.
adding cocoa powder to a recipie means less flour.
adding cocoa powder to a recipie gives it deep colour and a slighltly bitter taste to the dish
i think! hope this helped!