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Results of my Chocolate Cake Taste Test - Page 3

post #31 of 76
Thread Starter 
Jodie, THANK YOU THANK YOU THANK YOU! I totally love that recipe. Thanks for sharing and also for letting us know whose recipe it was. You're right -- I rarely have cream in the fridge, but I always have those ingredients on hand. (Dirty little secret -- I have a batch in the fridge that I take a spoonful of after dinner each night.) icon_smile.gif

CakeMakar, my truffle recipe was 8 oz. of chocolate, 1/2 cup cream, 1 tbsp. butter, and 1 tbsp. liqueur or 1/2 tsp. extract. But like I said, it wasn't to-die-for amazing, so I'd try some of the others suggested here.

The mousse recipe I used last weekend was just a ganache recipe gone bad: twice as much cream as chocolate. icon_biggrin.gif Just heat the cream, pour over chocolate and stir until melted. Cool, then whip until fluffy.

Hope you all have fun playing with new recipes. icon_smile.gif
post #32 of 76
Hawkette......you're welcome! My current dirty little secret is a bowl of homemade caramel I have hidden in the back of the fridge (made some for a cake order but didn't share I had any left). I go in when no one is watching and take a big dip with my finger! I use it for filling cakes too! I'll share that one with you too, although I have posted it to CC.

Thick Caramel Sauce

1 cup butter (do not substitute)
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1 teaspoon salt

In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Be careful to keep it just hot enough for caramel to simmer, because it will scorch! Remove from heat and add vanilla and salt. Makes 4 cups.
post #33 of 76
I just snack on the chocolate chips or the frozen cake scraps. icon_biggrin.gif

Thanks for the recipes!
post #34 of 76
Thread Starter 
Oh yes! I learned a long time ago I can't let anyone know when there are cake scraps, or I won't get a single crumb. Luckily, we just have boys in the house, and we all know a guy won't look past the front row in the fridge. I have so many great hiding places in the kitchen!

Thanks for the caramel recipe. It looks yummy!
post #35 of 76
Freezer works great too. My husband is incapable of looking for anything in the freezer other than ice cream or a frozen burrito. Although, I don't like frozen cake so when I take a piece out to thaw, I have to put it in a tupperware and hide it in the bread box or cabinet LOL.
post #36 of 76
My husband is extra tall - I just put things in low shelves, cabinets, and drawers - he'll never find them.

Though on the other hand, I've packed his lunch for work and he won't find it cause it's too low. Haha!
post #37 of 76
Quote:
Originally Posted by JodieF

Hawkette......you're welcome! My current dirty little secret is a bowl of homemade caramel I have hidden in the back of the fridge (made some for a cake order but didn't share I had any left). I go in when no one is watching and take a big dip with my finger! I use it for filling cakes too! I'll share that one with you too, although I have posted it to CC.

Thick Caramel Sauce

1 cup butter (do not substitute)
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1 teaspoon salt

In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Be careful to keep it just hot enough for caramel to simmer, because it will scorch! Remove from heat and add vanilla and salt. Makes 4 cups.


I know exactly what you mean about going in when noone's looking and 'sneaking' some..icon_lol.gif One of my "hiding" places is my crock pot.. No-one ever cooks, so I guess I'm pretty safe icon_biggrin.gif And thanks for sharing your recipe too - sounds yummy!
post #38 of 76
JodieF - I just wrote down your recipe from another link about the sweetened condensed milk & chips for a fudgy filling friday night. I was asked by a friend if I could make her a 1st aniv cake with a fudge type filling. I was just going to post a topic about it and hope you saw it when I saw this topic on the home page and read it first.

My questions are - is the filling runny or does it firm up? Does it have to be put in the fridge? I have only tried a few fillings so far so I am not very experinced with them.

Thanks in advance for your help!! Shirl
post #39 of 76
Thanks for posting the results of your test. I love reading other people's opinions of different recipes. In our house, the Double Chocolate Layer Cake is the reigning champion. It's just absolutely perfect, imo. icon_smile.gif
post #40 of 76
I find that the Hershey's Black Magic Cake is one step better the the "Perfectly Chocolate Cake" on the back of the can. Here's a link to it.

http://www.hersheys.com/recipes/recipes/detail.asp?id=4754&page=1&per=10&category_id=13

I usually make about 4 of these per week filled with truffle filling. Link here:

http://www.bhg.com/recipe/frosting/truffle-frosting/

Put in the freezer for about half hour and then top with poured ganache. (Equal parts cream/chocolate or part butter for glossier finish). Cooled to room temp or close.
post #41 of 76
txkat has a wonderful recipe for blender ganache. I absolutely love it. I make it and eat it out of the fridge. Oops, did I say that out loud?

6 oz UNSWEETENED chocolate
1 cup evaporated milk
1 1/2 c. granulated sugar.

In blender, process milk and sugar together for about ten seconds. Add melted slightly cooled chocolate and blend on high speed until you hear your blender change pitch. This could be several minutes. pour into a bowl and let rest for at least two hours. Overnight is better. If it doesn't firm up while blending, add an extra oz of chocolate. Do not refrigerate unless you want it to set. (I frost the cake when it's runny & then put in the fridge, then cover in fondant.
post #42 of 76
Shirl......you can pour it when it's hot, but it firms up pretty quickly. I let it cool some and then spread it. What I like is that even when it's cold it's easy to cut. So, if you refrigerate the cake it's not a problem. I just love it because it's SO easy!
post #43 of 76
Hi everyone,
Hawkette your chocolate cake experiment inspired me to try the SCW cake, I've been wanting to try it. It is very good, definitely dense, but not like a flourless cake dense, just very moist and delicious, but still the texture of what you expect a cake to be. I made 2 - 8" and they rose just like my other cakes, they didn't dome and crack, and I was able to torte them fine. I baked at 275 deg. for approx 45 min.

But, the real reason I'm posting today is that I wanted you all to know about Hawkette"s Thick Caramal Sauce recipe that she posted above. I used it as a filling for the SCW cake and my God it is the absolute best. You guys should try this Caramal, it's creamy, buttery, thick and delicious.

I didn't frost the cake with traditional chocolate frosting, I just whipped up some whipping cream and flavored it with some Ghiradelli Cocoa and WOW it was just the right balance to offset the richness of the cake and caramal.

My husband said "Best cake he's EVER had" (he's had alot in 25 yrs with me). In fact, it's way too dangerous to have in my house with the kids away at college, so I sent the rest into the office with him, or else we definitely would have gained 5lbs. this week icon_lol.gificon_lol.gificon_lol.gificon_lol.gif
I can't wait to see what his co-workers think.

Thanks again everyone for all the info. I love "furthering my education" here on CC, it's awesome and so are you all thumbs_up.gifthumbs_up.gifthumbs_up.gif
post #44 of 76
Thread Starter 
Dkelly, glad you had fun. I think I'm definitely going to have to try that cake soon. My oven broke this week. icon_cry.gificon_cry.gif I'm waiting for the part to come, so it will be a few days that I can't bake.

The caramel recipe was JodieF's. She has some great filling recipes!

Thanks for sharing your results with us!
post #45 of 76
SCOOOOOOOOOOOORRRRRRRREEEEE!!!!!!! icon_lol.gif

OMG I am totally going to have to try that caramel sauce filling now!!
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