does anyone have any recipies for chocolate cake that don't need cocoa?

Question

I need this to bake a cake for tommorow. However I have no cocoa but i do have normal chocolate. Is it possible to use this instead, or are there any recipies specifically for this purpose?
Any ideas etc. would be great thanks! xxx

Answer 1

Here we go: I found a recipe for Prize Chocolate Cake in an old Southern Living cookbook.

1 cup shortening
2 cups sugar
2 teaspoons vanilla
4 1-oz squares unsweetened chocolate, melted
5 eggs
2 1/4 sifted cake flour
1 teaspoon soda
1 teaspoon salt
1 cup sour milk or buttermilk

Stir shortening to soften. Gradually add sugar, creaming till light and fluffy. Blend in vanilla and cooled chocolate. Add eggs, 1 at a time, beating well after each.

Sift together flour, soda, and salt: Add to creamed mixture alternately with milk, beating after each addition. Bake in 3 paper-lined 9 X 1 1/2 inch round pans in moderate oven (350 degrees) 20 to 25 minutes.

Answer 2

the substitution for NOT having solid baking chocolate is 1 tablespoon cocoa powder and 1 tablespoon butter.

So leave off some of the butter or shortening when not using cocoa.

I melt the chocolate in the micro for about 30 seconds and stir, then melt for another maybe 15 seconds. You don't want to burn it. Cool it if necessary before putting it in your batter.

Answer 3

175g (6oz) margarine or softened butter 175g (6oz) caster sugar 3 great eggs 150g (5oz) self-elevating flour, sifted 50g (a million¾oz.) of cocoa, sifted 1tsp baking powder 1tsp vanilla extract pinch of salt for elementary chocolate icing 100g (3½oz.) of dark chocolate 100g (3½oz.) of chopped butter a million. warmth the oven to 180C (gasoline mark 4). gently grease an 18cm (7in) around cake tin with a splash greater butter or margarine and shrink a chew of greaseproof paper or non-stick baking parchment to slot the backside of the tin. 2. placed all the climate in a great mixing bowl and beat with a wood spoon or a hand held mixer for a million minute, or until merely mixed. that's significant to not beat the batter too a lot merely long sufficient to make it tender. 3. Pour or spoon the mixture into the tin, tender the perfect and bake on the midsection shelf of the oven for about 40 5-50 minutes. The cake is cooked while evidently properly risen and golden; the perfect could spring back while gently touched with a fingertip. yet another try is to insert a skewer into the centre of the cake - it is going to come out clean. 4. enable the cake sit down interior the tin for 5 minutes, then gently run a knife around the sting and turn the cake out onto a cord rack to relax. 5. For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of somewhat heat water until melted. Cool for quarter-hour, then unfold over the perfect of the cake.

Answer 4

Try this!! Just put all ingredients in a bowl ,mix and divide between 2 greased and lined tins.
4oz margarine or butter, softened a little
4oz sugar
3 eggs
5oz SR flour
1 level tsp baking powder
4-6oz grated chocolate(good quality if possible)
Mix well, put in tins, cook 350F, 180C,Gas 4 for around 30-40 minutes. Remove carefully, cool and fill with more chocolate. Good luck!!! Jo.

Answer 5

not looking possible. the powdered cocoa is important because it works the same way as the flour... if you use the regular chocolate, it'll come out weird, and not be very chocolaty.


couldnt you go to the store and buy some cocoa?

person above: if he doesnt even have cocoa, i doubt he has carob. and that stuff tastes horrible anyway.

Answer 6

You could try making brownies instead as some recipes use melted chocolate instead of cocoa, but its looking doubtful making a chocolate cake with no cocoa.

Answer 7

If the chocolate you have is like a drinking chocolate powder then this will be fine, i hate cocoa powder and never use it in any of mine.

Answer 8

cocoa is the basis of chocolate so i don't think it'll taste good if you try

Answer 9

You could try a white chocolate cake or a carob cake. Carob is often used as a chocolate substitute.

White chocolate:
http://allrecipes.com/Recipe/White-Chocolate-Cake/Detail.aspx

Carob:
http://allrecipes.com/Recipe/Carob-Cake-And-Frosting/Detail.aspx