Can you substitute dark chocolate for milk in a cake?

You cannot directly substitute dark chocolate for milk in a cake recipe. Here's why:

* Different Purposes: Milk is used in cakes for hydration and to create a smooth, tender texture. Dark chocolate, on the other hand, is a solid ingredient that contributes flavor and richness.

* Consistency: Replacing milk with chocolate would drastically alter the cake's consistency, making it dense and crumbly.

* Sweetness: Dark chocolate is much more bitter than milk, which would affect the cake's overall sweetness.

What you can do instead:

* Use dark chocolate in the batter: You can add melted dark chocolate to the cake batter for flavor and richness, but be sure to use it in addition to milk.

* Use dark chocolate frosting: Top your cake with a delicious dark chocolate frosting for a decadent and flavorful finish.

* Try a dark chocolate cake recipe: Search for a specific recipe designed for a dark chocolate cake. These recipes will typically use cocoa powder and often include a bit of melted dark chocolate for extra flavor.

Remember, when making substitutions, it's important to consider the ingredient's role in the recipe and adjust accordingly.