Okay, here’s your cheat sheet for next time you hit the cocoa powder void. First, replace 3 tbsp cocoa with 1 oz unsweetened baking chocolate. Second, reduce recipe fat by 1 tbsp for that ounce. Third, melt and cool the chocolate before mixing. Fourth, cross your fingers and bake as usual.
Does it always work? No. But does it work 90% of the time? Yes, and I’m willing to gamble on those odds, especially when the store is closed and I’m wearing pajamas. So next time you stare into that empty tin, just remember: you’ve got this. Go raid your chocolate stash, and bake like the beautiful disaster you are.
