chocolate confusion

I recently tried a new recipe for a choc. cake which looked and tasted ok but it did not have the deep rich choc color that I was hoping for. The recipe called for 1/4 c. of cocoa. In one of my favorite recipes the color is deep and rich and it uses the same amount of cocoa, 1/4 c. Does anyone know the variables that determine depth of color? Does it have anything to do with baking powder vs. baking soda? Thanks.

[mudbug]

We might be able to help you better if you post the entire recipe and what kind of cocoa you used.

[ July 10, 2001: Message edited by: cchiu ]

[pastrychef_den]

The answer to your question is you might want to use an Alkalized Cocoa Powder (A.K.A. Dutch Processed Cocoa Powder such as Valrhona, Hershey's European Style Cocoa) Dutch process means that the cocoa has been processed with an alkali, which gives a deep chocolate color and a smoother taste compared to regular cocoa powder.

The use of Baking soda and Baking Powder is another story. Baking soda mormally reacts with an acid component in the recipe such as buttermilk and sour cream which is a common component in most chocolate cake recipes. Baking Powder is used to boost the leavening power of the baking soda and to lessen the soapy taste that the baking soda imparts.

Hope this helps...

I'm doing this from memory, but here goes. The first recipe, which left only a lt. brn. color is: 1 1/2 c. a.p. flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt, 1c. sugar, I whole egg, 2 egg yolks, 1 c. milk, 1/2 c. butter, 1 tsp. vanilla and the 1/2 c. of hershey's cocoa, all mixed in the standard way ie. whipped butter, added sugar, then eggs. then liquids alternating with the dry. The 2nd recipe is so bizzare looking that you would swear that it can't work, but it does and it leaves a deep rich color and is super moist. 1 3/4 c. a.p. flour, 1 c. sugar, 1 tsp baking soda [ yes that's right ], 1/2 tsp. salt and 1/4 c. veg oil plus 2 tbls, 1 c. hot water, 1 tsp vanilla and 1 tbls white vinegar. Dry is blended, liquid is blended, the two are mixed together and baked. So my question is why is the 1st recipe so light in color while the 2nd one so deeply rich in color? Same cocoa, same amounts, diff colors.

I'm doing this from memory, but here goes. The first recipe, which left only a lt. brn. color is: 1 1/2 c. a.p. flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt, 1c. sugar, I whole egg, 2 egg yolks, 1 c. milk, 1/2 c. butter, 1 tsp. vanilla and the 1/2 c. of hershey's cocoa, all mixed in the standard way ie. whipped butter, added sugar, then eggs. then liquids alternating with the dry. The 2nd recipe is so bizzare looking that you would swear that it can't work, but it does and it leaves a deep rich color and is super moist. 1 3/4 c. a.p. flour, 1 c. sugar, 1 tsp baking soda [ yes that's right ], 1/2 tsp. salt and 1/4 c. veg oil plus 2 tbls, 1 c. hot water, 1 tsp vanilla and 1 tbls white vinegar. Dry is blended, liquid is blended, the two are mixed together and baked. So my question is why is the 1st recipe so light in color while the 2nd one so deeply rich in color? Same cocoa, same amounts, diff colors.

[thebighat]

It's the baking soda doing that. I look very skeptically at recipes that call for both powder and soda, especially if there is an acid ingredient involved. Ever have a cake come out sunken in the middle with big bubbles around the crater? That's too much leavening at work. Diner Desserts has a fabulous chocolate cake recipe, but you have to take out the bp. I read recently that you have to add bp to a cake using dutched cocoa, but I'm not sure about that, especially if there is buttemilk, or sour cream or coffee in it.

[angrychef]

I agree with bighat. It's the baking soda deepening the color. I once made a side by side comparison on choc. cakes using baking powder and baking soda. The cakes with baking soda always came out darker and more chocolatey looking.
I wonder if the acidity in dutched cocoa powder is already neutralized where it will not react with the baking soda? The only chocolate cake recipe I have that contains both b.p. and b.s. is a chiffon.

thank's for the input. From now on, whenever I want a really deep rich looking color I'm going to use soda.

thank's for the input. From now on, whenever I want a really deep rich looking color I'm going to use soda.

thank's for the input. From now on, whenever I want a really deep rich looking color I'm going to use soda.