Comments on: Seeing Red Over the Origins of Red Velvet Cake http://leitesculinaria.com/10565/writings-origins-of-red-velvet-cake.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: gary http://leitesculinaria.com/10565/writings-origins-of-red-velvet-cake.html#comment-46338 gary Wed, 09 Nov 2011 16:03:00 +0000 http://leitesculinaria.com/wordpress/?p=10565#comment-46338 Hi Anika, I think we're talking about two different issues. Anthocyanins are pigments, and have little or no effect on leavening. For baking soda to work (release CO2), it requires the presence of an acid. You can see this easily by dissolving some in plain water. You'll see little or no bubbles. Add a small amount of vinegar and watch out! Normal, unDutched cocoa is slightly acidic, so it could react with baking soda in a similar way, albeit more gently. Dutched cocoa has been treated with an alkaline substance that renders it chemically neutral or even alkaline -- so it no longer contains an acid to react with the baking soda. This may be more chemistry than you wanted -- but, if not, you can read more at http://www.hersheys.com/nutrition-professionals/cocoa-powder/composition/physical-properties.aspx. Hi Anika,

I think we’re talking about two different issues.

Anthocyanins are pigments, and have little or no effect on leavening.

For baking soda to work (release CO2), it requires the presence of an acid. You can see this easily by dissolving some in plain water. You’ll see little or no bubbles. Add a small amount of vinegar and watch out!

Normal, unDutched cocoa is slightly acidic, so it could react with baking soda in a similar way, albeit more gently. Dutched cocoa has been treated with an alkaline substance that renders it chemically neutral or even alkaline — so it no longer contains an acid to react with the baking soda.

This may be more chemistry than you wanted — but, if not, you can read more at http://www.hersheys.com/nutrition-professionals/cocoa-powder/composition/physical-properties.aspx.

]]> By: anika http://leitesculinaria.com/10565/writings-origins-of-red-velvet-cake.html#comment-46248 anika Sun, 06 Nov 2011 03:56:50 +0000 http://leitesculinaria.com/wordpress/?p=10565#comment-46248 Dear Gary, thanks for the information on the chemistry of cocoa and baking soda. It's also often said that natural cocoa powder can be leavened with baking soda while Dutched/alkalized will have no reaction with baking soda, thus requiring the use of baking powder. From what you said about the insignificant quantity of anthocyanins in cocoa powder, it seems that, in reality, natural and alkalized cocoas probably act mostly in the same way. Is that correct? Thanks in advance! Dear Gary, thanks for the information on the chemistry of cocoa and baking soda. It’s also often said that natural cocoa powder can be leavened with baking soda while Dutched/alkalized will have no reaction with baking soda, thus requiring the use of baking powder.

From what you said about the insignificant quantity of anthocyanins in cocoa powder, it seems that, in reality, natural and alkalized cocoas probably act mostly in the same way. Is that correct? Thanks in advance!

]]> By: Deborah Welton http://leitesculinaria.com/10565/writings-origins-of-red-velvet-cake.html#comment-5015 Deborah Welton Mon, 25 Jan 2010 08:01:45 +0000 http://leitesculinaria.com/wordpress/?p=10565#comment-5015 I ate Red Velvet Cake for the first time in my life. I am not usually a fan of chocolate, but this cake was DELICIOUS!!!!! There was a creamy white frosting and the cake was so moist. So, just letting you all know.... this cake is to die for...... I ate Red Velvet Cake for the first time in my life. I am not usually a fan of chocolate, but this cake was DELICIOUS!!!!! There was a creamy white frosting and the cake was so moist. So, just letting you all know…. this cake is to die for……

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