Friday, October 14, 2011

Best cocoa powder ever...Black Onyx in a Devil's Food Cake

I can't take the credit for the recipe for this is purely a Martha Stewart creation.  You can get the recipe for her "Moist Devil's Food Cake" HERE.  It is a pretty easy from scratch recipe to make.  The cocoa I used is what takes the recipe over the top.

I know I've blogged it before here, but Black Onyx Cocoa Powder from Surfas in Culver City or online at Culinary is what really rocks.  Its a super rich and dark chocolate powder.  Because it has least cocoa fats than the lighter stuff you get at a groc you do need to compensate some with it.  They recommend mixing it 50/50 with the lighter stuff.  I suggest you experiment with it.  In the case of this cake recipe and in cookies that have a lot of butter in them to start with it really doesn't make a difference.  I've experimented with it in bread and found that I did need to add a bit more fat...butter or oil to compensate for the dryness factor.

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