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Jun 7, 2014 12:00 PM

Can I sub unsweetened choc squares. for cocoa?

Making Hershey's Perfectly Chocolate Chocolate Cake and am about 1/3 c short of unsweetened cocoa. Have 2 squares of Baker's choc that are YEARS old and wondering if I can melt them and add to the batter.

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  1. Ah...just found a post that says you can sub unsweetened chocolate with 3T of cocoa powder plus 1T butter or shortening--so I guess it would work the other way 'round too.

    But this chocolate is pretty darn old...

    1. Unless it's gone rancid, you can still use it. It may have lost a bit of quality (taste, aroma), but go for it! You can be brave and nibble off a bit to test, or wait until you melt it and give it a try. That said, I wouldn't commit your other ingredients until you decide on this one.

      1. I'd just get the cocoa. You'd have to alter the fat content to compensate for the fat in the chocolate, plus if it's that old I'm not sure you want to use it.

        1. Just to follow up: the unsweetened chocolate was still good (yes, I did taste it) and the cake came out fine!

          1. if it were me, i'd chuck the lousy aged chocolate.
            imho, the idea behind cooking is to have the best possible outcome, not to use up stuff that has become yuck that happens to still be in the pantry.
            why would you let the bad chocolate from years ago diminish today's dish?

            1 Reply
            1. re: westsidegal

              It wasn't lousy chocolate--didn't you read my follow up? The cake came out great.