Don’t keep chocolate on hand? No worries! Thanks to brilliant mathy people like Rose Levy Beranbaum’s Cake Bible, bakers have access to substitutions perfect for your recipes when you don’t keep that kind of chocolate collateral about the house.
Chocolate substitute math (My favorite kind. The kind you eat):
For every ounce of unsweetened baking chocolate:
3 Tbsp unsweetened cocoa powder + 1 Tbsp of unsalted butter
For every ounce of semisweet chocolate:
1.5 Tbsp unsweetened cocoa powder + 1 Tbsp sugar equivalent + .5 Tbsp unsalted butter
for every ounce of sweet baking chocolate
1 Tbsp cocoa powder + 1/2 tsp sugar equivalent + 1/4 tsp unsalted butter
If you need a melted product, carefully microwave (no more than 15 to 20 seconds at a time) or slowly melt ingredients together over low heat on the stove for perfect results every time.
Otherwise, for something akin to a cake recipe, you could simply add ingredients to the recipe as they are.
Nutritional information for every 4 ounces of chocolate substitute used:
unsweetened baking chocolate:
Nutritional Information per 4 ounces of substitute: Calories: 647, Carbohydrates: 36 g, Fiber: 12g, Net Carbohydrates: 24 g, Fat: 52 g, Protein: 12g
Nutritional Information per serving: Calories: 324, Carbohydrates: 12 g, Fiber: 4g, Net Carbohydrates: 8 g, Fat: 26 g, Protein: 6g
sweet baking chocolate
Nutritional Information per serving: Calories: 147, Carbohydrates: 15 g, Sugar Alcohols: 12, Fiber: 1g, Net Carbohydrates: 2 g, Fat: 10 g, Protein: 4g