Cadbury Kitchen sent me a box of goodies a few
weeks months back and I am very ashamed to say it hasn’t been until now that I’ve had the time to sit I am going to explain each one and what I use it for and include a new recipe for you to try!
Disclaimer: All they’ve done is sent me some goodies. These are my honest opinions!
Ever since I started taking baking seriously I’ve used this cocoa and no other for a few reasons:
- It tastes better than the other one… which I don’t remember the name of
- It also tastes better than the homebrand one.. which I think only one major supermarket has
- It’s available everywhere
A TAFE chef lecturer told us that there are three kinds of consistency: Good consistency (good products), bad consistency (bad products), and inconsistent (sometimes good, sometimes bad). You dont’ want to be inconsistent. If you use one brand of cocoa one day and switch to another, the customers who have ordered from you in the past – if there is a big taste difference – only change if the product is absolutely for the better.
When added to cake batter (or buttercream) you need to add a fair amount to get it to go a darker “chocolate” kind of colour. With cake batter make sure that you remove the same amount of flour from the recipe if you’re converting a vanilla one, or you’ll turn your batter into a thick dense almost mudcake like sludgey goop. In buttercream, you can add it in at the end, but you might need to add a couple of tablespoons of water or milk to thin it down a little so you can pipe/spread it.
You also really need to sift this into buttercream or you’ll have little pockets of cocoa through your icing if it hasn’t dissolved properly!
Apart from that, it really is the cocoa I rely on, but again it takes quite a bit to get it darker. If you’re after a super dark cake, you might want to look at a recipe that also uses melted dark chocolate to change the colour.
My Never Fail Chocolate Buttercream
250g unsalted butter (softened)
500g icing sugar
1 tsp vanilla essence/extract
Cadbury Cocoa to taste/colour preference
1. Make sure your butter really is soft. If it’s still hard from the fridge, come back later after it softens up a bit. You run the risk of lumps of butter or your buttercream just being too thick in the end. We want a nice soft icecream consistency.
2. Put your butter into your mixer (electric mixer essential for this!) and beat until a little lighter in colour.
3. Add vanilla essence and beat through.
4. Start to slowly add the icing sugar. If you add too much at a time you’ll have a sugar cloud – don’t worry, you’ll see what I mean very quickly!
5. Once the icing sugar is all incorporated, check the consistency of the buttercream. Does it need a little thinning down? Add 1-2 tablespoons of milk or water to thin it out a bit before you add the cocoa in.
6. One tablespoon at a time, sift in and mix through the cocoa until at your desired taste and colour. I usually use about 4-5 but that’s not exact, I make much larger batches normally so it’s hard to remember!
7. Thin down again if you need to but don’t over add the liquids – otherwise it won’t hold its shape!
Now it’s good for spreading and piping, or adding to some crumbled up cake to make cake pops