I wonder how many of my posts are inspired by my need to compensate for a silly cooking mistake? This evening after I started making a Cola Cake, I realized that I did not have enough cocoa powder to frost the cake. You can’t just slap any frosting on a cola cake! Cola cake demands cola frosting.
I knew that I could substitute 3 T. cocoa powder and 1 T. butter for 1 ounce of unsweetened baking chocolate, but had never tried doing it in reverse. Thankfully, it worked:
The cola frosting called for 3 T cocoa and 1/2 cup of butter. I replaced the cocoa with a 1 ounce square of baking chocolate and reduced the butter to 7 tablespoons. We could not distinguish the difference. Here is a link to the gluten-free version of this cake.
I hope you make fewer mistakes in your kitchen than I do in mine! However, if you have any great saves you would like to share, please feel free to leave me advice and links in the comments. Who knows what mistake I will need to recover from tomorrow.
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DandelionHeart says
Yes, what a clever save! Glad to know I am not the only one that has to get 'creative' in the kitchen. The cake sounds tasty!
Melissa says
Great thinking! I never thought about reversing that substitution. I'm always running out of unsweetened chocolate, but we (almost) always have cocoa powder on hand.