Chocolate Substitution Chart

 

I recently had need for chocolate substitution…

Hubby’s birthday = German Chocolate Cake. 

German Chocolate Cake = Sweet Baking Chocolate 4oz. 

Bare Cupboard = Substitution!

 

Chocolate, Bittersweet:

Substitute 1 (1-ounce) square semi-sweet baking chocolate for 1 (1-ounce) square bittersweet baking chocolate.

Bittersweet and semisweet chocolate may be used interchangeably in recipes, but there may be slight differences in flavor and texture.

Chocolate, Semi-Sweet:

3 tablespoons chocolate chips for every 1-ounce semi-sweet baking chocolate.

1-ounce bittersweet baking chocolate for every 1-ounce semi-sweet bittersweet baking chocolate.

1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar for every 1-ounce semi-sweet baking chocolate.

3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon butter, margarine or shortening for every 1 ounces of semi-sweet baking chocolate.

Chocolate Chips, Semi-Sweet:

1 ounce semi-sweet baking chocolate for every 1 ounce of semi-sweet chocolate chips.

1-ounce sweet baking chocolate for every 1-ounce chocolate chips.

1-ounce unsweetened chocolate plus 1 tablespoons sugar for every 1-ounce chocolate chips

Chocolate, Sweet Baking (German's):

3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoon butter, shortening or vegetable oil for every 1-ounce German's sweet baking chocolate.

1 ounce dark sweet chocolate for every 1 ounce German's sweet baking chocolate.

Chocolate, Unsweetened:

3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.

3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oil for every 1-ounce unsweetened baking chocolate.

1/2 cup (3 ounces) unsweetened chocolate chips or morsels - plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe.

Cocoa, Unsweetened:

Substitute equal amounts of Dutch-processed cocoa for unsweetened cocoa. Leave out any baking soda called for in the recipe.

3 tablespoon carob powder plus 2 tablespoons water for every 1-ounce unsweetened cocoa.

Do not substitute instant cocoa mix for unsweetened cocoa in any recipe.

Dutch-Process Cocoa:

3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa.

1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon).

3 tablespoons carob powder for every 1-ounce Dutch Process Cocoa.

Milk Chocolate:

Substitute equal amounts of sweet chocolate OR semi-sweet chocolate for milk chocolate.

Chocolate Angel Food Cake ...

... with the substitute cake flour. 

Aside from my being a little rusty in removing all the large air bubbles, the cake looks and 'feels' right.  There are a couple of large depressions around the edge and one on the top of the cake where I didn't get all the air pockets deflated before baking.  I don't remember having to run knife through the batter and being so diligent about it, but I probably wasn't the one doing it!  Besides, who will really be able to tell once we slice it up and put a dollop of whipped cream and raspberries over top???  Well, if they notice, hopefully they'll not say anything.  SHhhhhh!

Here's the recipe I used, should you suddenly find yourself with an abundance of egg whites.

Chocolate Angel Food Cake

Ingredients:
1 1/2 cups powdered sugar
1 cup cake flour
1/4 cup cocoa powder
12 egg whites (about 1 1/2 cups ... my amount was more & it turned out fine)
1 1/2 tsp. cream of tartar
1 cup granulated sugar
1 1/2 tsp. vanilla
1/4 tsp. salt

Directions:

Move oven rack to the lowest position.  Heat oven to 375 degrees.  Mix powdered sugar, cocoa, and flour in a separate bowl and set aside.  Beat egg whites and cream of tartar in medium bowl on medium speed until foamy.  Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla and salt with the last addition of sugar.  Continue beating until stiff and glossy.  Do not underbeat.

Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until the sugar-flour disappears.  Spoon into an ungreased tube pan.  Cut gently through batter - apparently this step is pretty important!

Bake 30-35 minutes or until cracks in cake feel dry & spring back when touched lightly.  Immediately turn pan upside down onto glass bottle or metal funnel.  Let hang two hours or until cake is completely cool.  Remove from pan.

Cake Flour Substitute

 

I remember my mom always having a box of Softasilk cake flour in the cupboard.  Those were the days when we didn’t have many boxed cake options and our Angel Food cake was always made from scratch.  For years, now, I’ve just bought the boxed mix for Angel Food cake, but that is about to change!  With our new-found supply of eggs, I am making an Angel Food cake from scratch (then I can test out the 12 egg-yolk cookie recipe, which I did eventually remember to search for and print out).

But, Angel Food Cake recipes always call for cake flour, which has a lower gluten content than other flours.  I do not keep cake flour on hand, so am going to try a substitution of 3/4 cup all-purpose flour, sifted, plus 2 tablespoons cornstarch for every cup of cake flour called for in the recipe.

I have seen at least one review that said it didn’t work well for Angel Food Cake, but I am going to try it regardless.  I wonder if the flour was properly sifted before being added to the Angel Food Cake batter … I’ll wonder until I try it. 

Dash’s birthday is later this week, and for his celebration with family, I’m planning to make a Chocolate Angel Food cake.  I remember them as being very tasty served with whipped cream and berries!  I’ll post my Chocolate Angel Food cake recipe and a picture later, then you and I will both know if the cake flour substitute ‘works.’