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Chocolate layer cake in issue 96

baxtersmom's picture

I am making the chocolate layer cake in issue 96.  I'm a bit confused by the cocoa percentages - I live in a rural area and the bittersweet that I am able to purchase is only 60% - recipe calls for 70-72%.  Semi-sweet package does not indicate the percentage.  What adjustments should I make in the recipe?

RuthWells's picture

(post #67251, reply #1 of 3)

I don't have the recipe, but you should reduce sugar, for sure.

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw


www.lemonade-and-kidneys.blogspot.com


http://walk.pkdcure.org/goto/ruthwfischer

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

Sheri's picture

(post #67251, reply #2 of 3)

Semi-sweet is usually around 60%. Bittersweet is more like 70%. Have you thought of mail order?

By the way, that cake is amazing. I made it last week and everyone is still talking about it.

Gretchen's picture

(post #67251, reply #3 of 3)

You really can find all of it on the baking aisle now--very complete selection that we NEVER had up until very recently.

Gretchen

Gretchen