Agua caliente en lugar de leche para realzar el sabor del pastel de chocolate
En un pastel de chocolate, el agua caliente en lugar de leche puede realzar más el sabor del cacao.
When baking cakes, milk is often the key ingredient: its fat adds depth to the dessert and usually results in a moister cake. However, in a chocolate cake, it can overpower the cocoa flavor. Molly Marzalek-Kelly, senior recipe developer at King Arthur Baking, explains: “With milk, there’s a bit of sweetness, a bit of acidity, so there are other flavors present. Which, in the case of chocolate cake, is counterproductive.”
In contrast, hot water allows the cocoa flavor to permeate every bite. It may seem contradictory, because water is usually seen as a bland liquid that only hydrates, but in this type of cake it serves a different purpose.
This trick is especially recommended for recipes that use cocoa powder. Its fat content is the basis of the intense flavor, and not all cocoa powders are created equal. Kirsten Tibballs, pastry chef and director of the Savour chocolate and pastry school, explained to SBS: "By adding cocoa powder, you achieve an excellent sugar-free chocolate flavor, which is usually already present in a chocolate cake recipe."
Her main recommendation regarding the type of cocoa is this: "Use Dutch-processed cocoa powder with 22% fat... which will soften the texture of your cake and give it a great chocolate flavor."
Coffee can also be added to the mixture. "Coffee naturally enhances the flavor of chocolate... and helps to intensify it," suggested Marzalek-Kelly.
Many popular recipes use water instead of milk. Southern Living's Crazy Cake, made with flour, sugar, cocoa powder, oil, and vinegar, is one example, and the publication suggests that cold brew coffee can be substituted for the water. Chef Paul Hollywood's Devil's Food recipe doesn't use milk at all: it uses cocoa powder and boiling water. Taste of Home recommends adding a tablespoon of butter for every cup of water to bring back the depth that dairy provides.
In short, milk can be substituted with water in most chocolate cake recipes, with equally delicious results.
