Comments on: Chocolate Cake With Cream Cheese Frosting (Without Eggs) https://bakeschool.com/chocolate-cake-with-cream-cheese-frosting-eggless/ A website dedicated to baking and the science of baking Wed, 21 May 2025 01:11:36 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Hershey https://bakeschool.com/chocolate-cake-with-cream-cheese-frosting-eggless/comment-page-1/#comment-51460 Fri, 15 Dec 2023 11:18:46 +0000 https://bakeschool.com/?p=29602#comment-51460

Hello, I have made this recipe before in cake pans, but wonder about how many cupcakes it can make!

]]> By: Janice https://bakeschool.com/chocolate-cake-with-cream-cheese-frosting-eggless/comment-page-1/#comment-37825 Sun, 20 Feb 2022 22:43:23 +0000 https://bakeschool.com/?p=29602#comment-37825 In reply to Heidi.

Hi Heidi, in general, the flavour of Dutch-processed cocoa powder is much better than "natural" cocoa powders. I honestly don't bake with natural cocoa powders that aren't Dutch-processed nor do I recommend them. And you are right, we need the baking soda to balance out the acid in the recipe, so that the cake rises. Baking powder might not provide enough oomph.

]]> By: Heidi https://bakeschool.com/chocolate-cake-with-cream-cheese-frosting-eggless/comment-page-1/#comment-37807 Sun, 20 Feb 2022 00:16:37 +0000 https://bakeschool.com/?p=29602#comment-37807 Will it make a difference if the cocoa powder is natural (acidic, Hershey's) rather than Dutch processed (neutral, Fry's)? Is this really important? You mention that baking soda must be be used; is this because the recipe uses buttermilk, and the pH of cocoa is irrelevant?
Thank you

]]>