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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

Oh crap, I am an idiot(baking emergency, any help please!)

30 replies

RuggerHug · 23/12/2016 09:58

I'm making the yule log for dessert and thought I had everything. Have already started and just found out it wasn't another tin of cocoa powder in the cupboard but bisto. I have half the amount needed and cadbury drinking chocolate, does anyone know if that will work okay? Have no way of getting to shops and have already made part so can't just wait until DP can pick some up later. Think it will be okay or should I give up and try and rush it tomorrow? Thanks

OP posts:
OwlinaTree · 23/12/2016 09:59

Do you have any normal chocolate you could use?

loveulotslikejellytots · 23/12/2016 10:01

Don't use drinking choc. Use what ever cocoa you have and make up the weight with flour. Out of interest how much should you use and how much do you have?

It won't taste as rich but you could make the filling and topping richer to balance it out.

Acornantics · 23/12/2016 10:01

The drinking chocolate will work, it just won't be as dark as if you'd used cocoa powder. I'd reduce the amount of sugar you put in to the mix, as the cocoa powder already has a lot in it. Good luck!

LotsoNumbers · 23/12/2016 10:02

Drinking chocolate will be a bit odd tasting. I'd probably carry on with it and get your dp to pick up some bits to make another one if this sponge doesn't taste right

Heratnumber7 · 23/12/2016 10:02

Drinking chocolate is completely different to cocoa, and won't work. I've tried several times.

What is your cocoa shortfall?

Original poster
RuggerHug · 23/12/2016 10:02

It needs 50g, I have 27g. Have already added the sugar into the eggs so can't reduce that! Would chopping up regular dark chocolate work?!

OP posts:
reallybadidea · 23/12/2016 10:03

The problem is that drinking chocolate has added sugar. My pack says it is only 25% cocoa solids, so it will make the cake considerably less chocolatey. Personally, I would wait until I could get cocoa, but then I am a bit of a perfectionist Grin

Do you have any neighbours who would lend you some?

viques · 23/12/2016 10:03

I would go with a mix of all the cocoa powder you have and drinking chocolate. It will be delicious anyway, maybe not so dark and not quite as chocolatey but will look great and taste fabulous. What are you putting in the middle.

PeteSwotatoes · 23/12/2016 10:03

Yes melt some dark chocolate, let it cool and add that.

ChippyMinton · 23/12/2016 10:04

Drinking chocolate is just cocoa and sugar. Up the amount of drinking chocolate and reduce the amount of sugar by the same weight.

Follyfoot · 23/12/2016 10:05

If you havent got any other options, I'd use the drinking chocolate and cut down on sugar in the recipe as cocoa powder doesnt have any sugar in it at all, but drinking chocolate has lots. Worth a go anyway!

ifigoup · 23/12/2016 10:05

Do you have any powdered (not granules) instant coffee? I would add 13g of that and 20g flour. It won't taste of coffee but will help boost the chocolate flavour. It will also help the colour.

ifigoup · 23/12/2016 10:06

Sorry, I meant 13g coffee and 10g flour.

Follyfoot · 23/12/2016 10:06

Ah, just seen your update, if you have dark chocolate definitely use that instead. Melt it and fold through. Will be nicer than all cocoa Smile

humblesims · 23/12/2016 10:08

I would just proceed with the cocoa you have and make no other adjustments. Dont use the drinking chocolate. It will just be slightly less cocoa-y. Get more cocoa for the icing later.

m0therofdragons · 23/12/2016 10:08

Don't add melted chocolate! It will destroy the lightness and air bubbles.

Original poster
RuggerHug · 23/12/2016 10:09

Pure chocolate icing in the middle but it's all from melted chocolate not cocoa so fine there. Don't really know the neighbours to be honest and I'd rather their first impression of me not be 'that mad one who turned up on the doorstep offering crisps in exchange for cocoa'.Xmas Grin
Right, taking a shot and going with the dark chocolate mixed in, thank you all! ( and Meeeeeerry Christmas!)

OP posts:
m0therofdragons · 23/12/2016 10:09

I'd just add what you have and use flour to make up shortfall the cover in chocolate ganache and no one will know

Original poster
RuggerHug · 23/12/2016 10:10

Ah feck just seen the don't use chocolate! There's no coffee granules in the house.

OP posts:
Original poster
RuggerHug · 23/12/2016 10:11

Okay flour, going with flour. Thank you again! Xmas Grin

OP posts:
tinyterrors · 23/12/2016 10:14

Just use the drinking chocolate. I've substituted all of the cocoa for drinking chocolate for a Swiss roll and it was fine. It just might be a little sweet since you can't take a bit of the sugar out but if you're using dark chocolate for the filling it should balance out a bit.

Original poster
RuggerHug · 23/12/2016 10:15

Okay if anyone wants to laugh at me...went to get the flour. Someone Hmm moved the other tin of cocoa to behind there so I did have it all along Xmas BlushXmas BlushXmas Blush
Thanks for all trying to help my muddled brain anyway!!!

OP posts:
Whatthefucknameisntalreadytake · 23/12/2016 10:24

Ha brilliant! Good luck with the Yule log, I made my first ever Yule log this week. It looked like shit but tasted amazing, although it was about 90% buttercream :)

Spudlet · 23/12/2016 10:32

At least you realised before you put the Bisto in!

Original poster
RuggerHug · 23/12/2016 10:36

Well I just found there's no baking parchment so I've chucked it in with tin foil lining. The thing is my DSIS is the baker so this is my first time being trusted with an important dessert. I know full well my Mam will have an emergency vienetta in the freezer (like Monicas with the lasagne in Friends) and I only wanted it to go as well as the practice one.
Is it too early for gin?!

Whatthefuck icing saves a lot in my mind, hoping for the same Xmas Grin

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