Monday 17 December 2018
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Invite your kids to help make this chocolate cake

This chocolate sheet cake requires that you use Dutch-processed cocoa powder. What exactly is that? A process called Dutching, which was invented in the 19th century by a Dutch chemist and chocolatier named Coenraad Van Houten, raises cocoa powder’s pH level, which gives the cocoa a fuller flavor and deeper color. Dutch-processed cocoa (sometimes called “alkalized” or “European-style” cocoa) is the best choice for most baked goods. Using a natural (or “unalkalized”) cocoa powder results in a drier cake. The milk chocolate frosting that tops this cake calls for just three...

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