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cake step doesn't seem right

Choc cake, butter the pan and dust with cocoa. Then it says place a round piece of parchment paper in pan. Having cocoa dusting beneath the paper doesnt' sound right. Am I wrong? Should I skip the cocoa dust or put on top of the paper? Thanks if anyone can help.

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  1. you definitely don't need cocoa under the parchment. it's just a waste. no need to dust the parchment either, since that will be the bottom of the cake. just dust the sides and you;re good to go.

    3 Replies
    1. re: hotoynoodle

      How do you get cocoa on the sides of the pan without getting it on the bottom? I just find it easier to do the whole thing. and I still get the stuff everywhere. :-)

      1. re: wyogal

        Lightly butter the whole pan, add the parchment, then dust with the cocoa powder.

        1. re: TrishUntrapped

          Yes, that's what I said earlier. I was asking hotoynoodle something else.

    2. I butter the pan, then add the parchment, butter again, then dust with cocoa powder.

      1 Reply
      1. +1. What hooynoodle said. The reason for the cocoa is so that the cake looks chocolatey when it comes out of the pan. It's the same as what you'd do with flour were it a yellow cake.

        1. It seems like your recipe is calling for cocoa powder in lieu of traditional flour for dusting. Personally, I would do what you are thinking, lightly butter the parchment on top and dust it with cocoa powder.

          1. such fast help, fantastico! oven is preheating. I buttered the side of the pan, dusted, tapped out excess, then buttered the bottom, then paper, then dusted the paper.

            6 Replies
            1. re: stymie

              aha! Yes, buttering the sides only, then dusting. Then buttering the bottom, etc... Not sure why I couldn't figure that out! :)
              (sometimes it's the simple things.,,,)

                1. re: hotoynoodle

                  I know, I know.
                  For years, I had to look up how to boil eggs, but could make a souffle blindfolded.

                  (There are many days that I'm changing clothes, and there they are, pants around ankles and I have yet to even untie my shoes)

                  1. re: wyogal

                    >>For years, I had to look up how to boil eggs, but could make a souffle blindfolded.>>

                    Knowing how easy it was to make a souffle early on in my cooking life gave me the confidence to learn more (and I still couldn't care less about boiling eggs).

                    1. re: Jay F

                      Yep. A souffle dish was the first foodie gift, got it while in high school.

              1. re: stymie

                I hate to complicate things after you're happy, but that's too many steps. Butter the whole pan. Then press the paper in the bottom, smooth it out, then turn it over. Then dust the whole inside of the pan.

                There's no need to dust separately, there's no need to butter the paper again after you turn it. PRessing it onto the buttered pan will cause enough butter to adhere when you flip it.