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The Chocolate WASC is to die for!!! - Page 2

post #16 of 42
Quote:
Originally Posted by kakeladi

........I want to try this recipe, BUT I don't like coffee. Could I just leave it out....

I don't think there is anyone on earth who **HATES!!** coffee as much as I do......
BUT.....as has been said, you really! don't taste it! It just intensifies the chocolate flavor.



kakeladi.....I think you have found someone on this earth who hates coffee as much as you do! I don't even have coffee in my house.... my husband has to drink it at work...I HATE the smell of it! But, I trust you all, and I am going to try it!
post #17 of 42
Thread Starter 
kakeladi....you can leave the coffee out...I finally nerved up because I heard so many people talking about how great it was..I was scared to make it for the first time for the bosses birthday..but I decided to go for it. There were many people that can't stand coffee and they flipped out because they couldn't taste it.....I was so reluctant myself....I'm not sure if the coffee had anything to do with it.....but this was a very dense, rich cake (the cheesecake center didn't help)....but it was not sweet at all.....just this OMG, rich taste.

Butternut.....I left out the 2T. of instant coffee becuase I used 1 1/3 cups of coffee instead of water...and as far as my chocolate cheesecake....I used the New York recipe from "allrecipes.com".just to find out it is the same recipe on the box of cream cheese. I justed added a bag of melted semi-sweet chocolate chips.

P.S.....the cake is my "basket of strawberries" in my gallery....TONS of chocolate.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #18 of 42
I read here on CC that if you add a teaspoon of baking powder to your batter your cake won't sink...I'm going to do that the next time I use a DH mix.
post #19 of 42
Thread Starter 
I would think there was baking powerder in the cake mix??? I dunno....I heard when you bake your cake on too low of a temp it sinks.....so many opinions! LOL...I still like to listen to them all.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #20 of 42
Me too, LOL...I like to know all the options...I can't recall who posted it, but I think it was specifically about DH mixes...of course I read it after having 2 sink.
post #21 of 42
Flourpots~ when you say 'sink', do you mean comes out flat on top, or sunken in the center?

If just flat, my understanding is that's the way the WASC or choc. one turns out. If sunken, then it's not quite cooked yet.
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
Reply
post #22 of 42
Thanks so much. I've only had one cake "sink" in the middle. My mystery was soon solved when I discovered it wasn't quite done in the middle icon_redface.gif It was so weird because I had checked it like I always do right in the middle and the tester came out clean. But after I took it out and it sunk, I checked it again and there was batter on it. Things that make ya go hmmmmmmmmmmm.
Margie
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Margie
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post #23 of 42
Sorry, double post.
Margie
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Margie
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post #24 of 42
I have this recipe in my favs, but I hadn't tried it yet. I will now! I'm going to try the cheesecake middle, also. (Thanks!) Since some of you are talking about sinking cake, let me add my experience. I made a poundcake (sheetcake) for a birthday party recently and it was sunken in the middle. It was completely done. I have no idea what happened. I didn't have time to do another one. I just decorated it and tried to hide that as much as I could. I used the baking strips on it and a flower nail in the middle. Go figure! icon_surprised.gif


Lisa

PS your chocolate with chocolate-dipped-strawberries-on-top cake is to die for. thumbs_up.gif
post #25 of 42
Dumb question here, but is the coffee hot when you add it, or room temp?

Hazel
post #26 of 42
I make the choc WASC too, but I make it a bit differently:

I use cake flour because chocolate cakes are so heavy and it keep sit lighter.
- Replace 1/3 cup of the cake flour with 1/3 cup cocoa powder.
- Use 1 cup chocolate milk and 2 cups brewed coffee.
- Add a pkg of chocolate fyudge pudding mix.
- And finally, I use Nielsen Massey's chocolate extract instead of vanilla!
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #27 of 42
Quote:
Originally Posted by MBHazel

Dumb question here, but is the coffee hot when you add it, or room temp?

Hazel



I hear that hot coffee brings out the chocolate flavor better.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #28 of 42
MacsMom,
I've never made a Chocolate WASC cake before. Can you tell me the difference in your recipe and the other Amazing recipe?
post #29 of 42
Quote:
Originally Posted by vickymacd

Flourpots~ when you say 'sink', do you mean comes out flat on top, or sunken in the center?

If just flat, my understanding is that's the way the WASC or choc. one turns out. If sunken, then it's not quite cooked yet.



I don't mean flat on top...I get a nice (mostly) flat top using Pillsbury's brand. With DHines, it was a sinking in...once in the center, and once kind of off center.
post #30 of 42
Thread Starter 
Hazel...my coffee was cold (as in room temp).
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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