Good morning, gang!
I've got this cake baking right now and wondered if anyone had tried it. It was fairly easy to put together.
I'd love to get some feedback on this cake. I never seem to have any luck with scratch cakes so I am a little reticent about this one.
Thanks,
Cindy
bump! that sounds like it would be good, please let me know how it turns out Im searching for a good chocolate cake goodluck -Diana
I have not tried this yet, but please post your opinions later. I would love to hear them.
I've read good things about it but didn't have any luck with it myself and I can't bring myself to try it again because the ingredients cost so dang much!
I hope yours comes out OK.
I use this recipe exclusively when someone requests a chocolate cake and it is to die for! It has everything going for it...it's easy to make, it's moist, and it tastes great. I hope you like it as much as I do. Toba rocks!
I like the recipe as well. I have made it several times and it is delicious. My hubby is not a huge chocolate fan, but he keeps sneaking cupcakes I made with the leftover batter I had after making some cakes this weekend. lol I agree that it's a little costly to purchase the ingredients, but I think it's worth it. I like this recipe as well as the moist yellow cake recipe in that book.
would it be possible to share the recipe with me? I would like to give it a try
thanks diana
You can find the recipe here: http://www.epicurious.com/recipes/recipe_views/views/109712
follow her instructions exactly, her cakes are foolproof (meaning if I can do it, anyone can . . . lol).
I really recommend her book too - mine is dog eared and stained b/c I use it all the time.
Another chocolate cake I think is wonderful is the one on the back of the Hershey's cocoa can . . . I use the special dark cocoa, but the regular kind is fine too.
Toba Garrett's chocolate buttercream is the hands down best I've ever tasted anywhere. Many steps, but it makes a ton and it keeps forever in the freezer.
I just looked at her recipe for the chocolate BC. What can I use to substitute the chocolate liqueur? I would need something without alcohol for those who can't/don't drink.
lsawyer, if you don't mind my asking, where did you find the recipe for Toba Garrett's chocolate buttercream? Thanks so much
I just looked at her recipe for the chocolate BC. What can I use to substitute the chocolate liqueur? I would need something without alcohol for those who can't/don't drink.
I'M NOT SURE BUT MAYBE THIS WILL HELP YOU..
http://busycooks.about.com/od/beveragerecipe1/r/chocolatliqueur.htm
EDITED TO SAY---W/OUT THE VODKA????? OR ADD VODKA WHILE COOKING SO THAT THE ALCOHOL WILL EVAPORATE...
This is my chocolate cake when I have to make one. It's fantastic! As is, quite frankly, everything I've tried from Toba.
Rachel
I have made her chocolate fudge cake. It is pretty good. I like the chocolate layer cake recipe on this site better. It is easier to make and comes out great every time! Toba's cake is good also, but it is quite costly and not as easy as this one.
http://www.cakecentral.com/cake_recipe-2095-0-Chocolate-Layer-Cake.html
Thanks for all of the replies. My cakes are cooling away now. I actually had enough leftover batter to a (2) 4" layers so that'll be the tester. The other pans I used are a 8" square and 2 pyrex custard cups.
I made the chocolate ganache already in preparation for making the chocolate buttercream. can't wait to try that!! Its for my dad for father's day and he loves chocolate cake.
Cindy
The frosting recipe calls for 5 oz. of Godiva chocolate liqueur. I would love this for myself, but for my high school students and those who can't have alcohol, I was looking for a substitute.
butternut.......I have her book, but I see that you found the recipe.
daltonam........Thanks for the link; I'll check it out.
daltonam........I just checked out the site. I'll try it soon without the vodka and see what happens.
I agree that Toba's chocolate buttercream is the best out there. It's terrific.
I will usually mix in only 1/2 of the ganache at first - and use that to ice the cake - then add a little more to what's left to pipe some chocolate flowers and borders - then a little more for more flowers, etc. And by the time I'm done - I have a variety of chocolates - some light, some dark on the cake.
Her icing tastes fabulous - it ices nicely and it pipes well.
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