In this article, we will answer the question “How much is 40oz of chocolate?”, and how to make the chocolate cake?
This article also includes a chocolate conversion chart that you can refer to if you are short on chocolate for a recipe.
How much is 4 oz of chocolate?
We know that 8oz is equal to 1 Cup, so 4 oz of chocolate will come out to be 1/2 Cup of chocolate. Use a liquid measuring cup for measuring melted chocolate and a dry cup measure if you are working with chocolate chips or a bar of chocolate.
Keep the chocolate away from moisture, high temperature, temperature fluctuations, or unwanted odors. The temperature fluctuations and humidity will crystallize the sugar resulting in sugar bloom. It ruins the silky texture of the chocolate.
Similarly, exposing the chocolate to high temperatures will result in fat blooms. This happens when cocoa butter/fats separate from the sugar and crystallize.
In the fridge
Whenever you are refrigerating your chocolate, make sure it is wrapped up tightly. It is recommended to place it in an air-tight container to prevent the humid environment of the fridge from damaging its quality. It will also protect the chocolate from absorbing undesirable odors from the fridge.
In the freezer
Before freezing the chocolate, refrigerate it first. Temperature shock will damage the quality of your chocolate. Keep the chocolate in a freezer bag when storing it in the freezer.
How to make the best Chocolate cake?
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sugar
- 4 ounces unsweetened chocolate
- 6 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 2 eggs, lightly beaten
- Preheat the oven to 350°. Grease two 8-by-1 1/2-inch round cake pans with butter and dust them with flour. Line the bottoms with wax paper. In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well-combined. Set aside.
- Add 2 cups of water in a medium saucepan. Stir in the sugar and bring to a rolling boil. Keep stirring until the sugar dissolves. Tip the saucepan into a large bowl. Stir in the chocolate and butter until melted, well-incorporated, and slightly cooled. Stir in the vanilla.
- Beat the eggs, one at a time, into the chocolate mixture at medium. Then beat in the dry ingredients all at once until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes in the preheated oven.
The cake is ready when the top springs back on pressing lightly and a cake tester inserted into the center of the cake comes out clean. Let the cakes cool for about 25 minutes after removing them from the oven. Then invert onto the rack to cool completely.
- Set one cake, right-side up, on a serving platter. Spread ⅓ of the Chocolate Frosting evenly over the cake with the help of a metal spatula. Place the second cake over the frosted cake and frost the top and sides with the remaining frosting.
How to substitute chocolate?
|Types of chocolate||Substitutions for 1-ounce|
|Bittersweet chocolate||1-ounce semi-sweet chocolate|
|Semi-sweet baking chocolate||3 tablespoons chocolate chips 1-ounce bittersweet baking chocolate|
1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar
3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar, and 1 tablespoon butter
|Semi-sweet chocolate chips||1-ounce semi-sweet baking chocolate|
1-ounce sweet baking chocolate
|German sweet baking chocolate||3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoon butter, shortening, or vegetable oil. |
1-ounce dark sweet chocolate
|Unsweetened chocolate||3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine, or shortening. 3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter|
3 ounces semi-sweet chocolate chips or morsels – plus reduce the amount of sugar by 1/4 cup and shortening by 1 tablespoon in your recipe
|White chocolate||1-ounce milk chocolate or white chocolate chips.|
|Unsweetened cocoa||1-ounce of Dutch-processed cocoa plus skip the baking soda in the recipe 3 tablespoons carob powder plus 2 tablespoons of water|
1 1/2 ounces bittersweet or semisweet chocolate plus a tablespoon of sugar removed from the recipe
|Mexican chocolate||1-ounce semi-sweet chocolate and 1/2 teaspoon ground Mexican cinnamonIn mole sauces, every ounce of Mexican chocolate can be substituted with 1 tablespoon cocoa powder|
|Milk chocolate||1-ounce semi-sweet chocolate 1-ounce sweet chocolate|
Other FAQs about Chocolate that you may be interested in.
In this article, we answered the question “How much is 4 oz of chocolate?”, and how to make the chocolate cake.