help with this cake recipe!
There are some changes I'd like to make for this cake recipe.
Here are the changes I'd like to make:
-Use a combination of whole wheat flour and oat flour in place of the all-purpose flour
-Use lentil flour in place of some of the whole wheat flour (I know that lentil flour doesn't have any gluten, so I wouldn't be using all lentil flour, I would be using mostly whole wheat flour)
-When I make chocolate desserts, I prefer to use both cocoa powder and melted chocolate. I want to substitute chocolate for cocoa powder. I've tried doing research with how to do this, it says you need to reduce the fat in the recipe if you are substituting chocolate for cocoa powder. The problem is I'm not getting any proportions/ratios as a guideline for substitution; the only thing I am getting is how to make chocolate substitute using cocoa powder, which isn't what I am trying to do.
My question is for using 1/4 cup of chocolate (just regular chocolate, not chocolate chips) how much would I reduce the oil/butter in the original recipe by? In my experience it has been that recipes that call for fruit puree and/or lentil puree the fruit and/or lentil puree provides enough moisture that using whole wheat flour entirely doesn't adversely affect the texture of the cake. This recipe calls for BOTH zucchini and lentil puree.
The other problem is, the recipe is using volume measurements for dry ingredients, which I hate; I don't mind that it uses volume measurements for liquid ingredients, because that's the measurement you're supposed to use for liquid ingredients. However dry ingredients are measured by weight because every dry ingredient weighs differently (a lb. rice and a lb. of flour are going to be two different weights when you weigh them by weight/grams). It makes absolutely no sense to me to use a measurement that weighs liquid ingredients to measure dry ingredients, which are supposed to be weighed by grams/oz. NOT by volume.
1/2 c butter, softened
1/4 c oil
1-1/2 c granulated sugar
2 lg. eggs
1 tsp vanilla
2 c flour
3/4 c cocoa powder
1 tsp bkg soda
1 tsp bkg powder
3/4 cup lentil purée
1/2 lb. zucchini, grated (the recipe calls for 1 large zucchini)
1-1/2 cups plain yogurt or sour cream
Preheat oven to 350; grease a bundt pan.
In a lg. bowl, beat sugar with butter and oil using an electric or stand mixer on high until mixture is thick and pale yellow; then beat in eggs.
In a separate small bowl, combine flour, cocoa powder, baking soda, and bkg powder. Gradually add flour mixture to butter mixture, beating well after each addition; add yogurt and lentil purée and beat until everything is well combined.
Pour batter into prepared pan; bake 60-70 minutes until a toothpick inserted in center comes out clean and top of cake springs back lightly when touched