Chocolate comes from the tropical cacao tree. The cacao bean, the rawest form of chocolate, can be harvested and consumed directly cacao , roasted and turned into powder cocoa or made into chocolate. The key thing to remember: Studies that tout the health benefits of chocolate often are referring to chocolate that has properties closer to raw cacao, and rarely apply to the average store-bought chocolate bar.
From left to right: cacao bean, cacao nib, cocoa powder, chocolate. Cacao is raw while cocoa has been heated. Cacao and cocoa are also more bitter in taste, which is why many people opt for chocolate instead. Raw cacao is full of antioxidants, which help lower chemicals that can damage the body.
It is rich in magnesium, which helps keep bones strong and regulates blood pressure and heart rhythm. I made adjustments for the differences in fat between the unsweetened chocolate and the cocoa powder.
The cake that contained only unsweetened chocolate had a mild, but well-rounded chocolate flavor and was slightly lighter in color than the other two cakes. This flavor of this cake was not bad in any way but it did not have the chocolate impact that I was looking for.
The cake in which I used only cocoa powder had a deep dark color and a bold chocolate flavor. The cocoa seemed to give the cake a more concentrated boost of chocolate intensity but it was missing something that the cakes with unsweetened chocolate possessed.
The half unsweetened chocolate half cocoa powder cake had a dark chocolate color, rich flavor and a nuance of cocoa butter that characterized the chocolate-containing cakes. I felt this flavor combination was the best representation of what a chocolate cake should taste like.
In this experiment, the best cake was the one that sported substantial amounts of both unsweetened chocolate and cocoa powder. The unsweetened chocolate provided cocoa solids as well as cocoa butter to round out the flavor.
The cocoa powder imparted chocolate intensity and deep, dark color. I believe the two chocolate forms marry in cake to bring out the best of what chocolate cake can be. Summer's love of baking and science, plus a bit of a rebellious spirit, leads to all sorts of crazy experiments in the kitchen and beyond. She also blogs at CakePaperParty. Read more about Summer on her bio page. Start feeling the fall vibes with our Fall Baking Gallery!
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