FOOD NEWS
Why You May Want To Steer Clear Of Cake Flour When Making Chocolate Cake
By Annie Hariharan
Cake flour has a lower protein content compared to other types of flour. When combined with cocoa powder, it can result in a chocolate cake that’s too soft and lacks structure.
Cocoa powder or other chocolate elements can make chocolate cake denser, so it’s important for the cake to develop a nice crumb on the outside to give it more structure.
Use a combination of all-purpose flour and cake flour. This mix will result in a balanced chocolate cake that’s delicate but can still hold up to different additions and toppings.
Cake flour is well-suited for other pastries since it’s made from finely-milled, soft wheat and has about 9% protein, creating delicate crumbs and fluffy textures.
All-purpose flour (9-11% protein) is a versatile blend of soft and hard wheat that works great in many recipes, including pancakes, cakes, cookies, and bread.
Bread flour boasts a high protein content (usually 11-13%) that helps to give bread its signature chewy texture. Avoid using this flour since it’ll likely result in a stodgy cake.