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The Great Scratch-Off...Chocolate Cakes!

post #1 of 206
Thread Starter 
Hi Everyone. Welcome to the Great Scratch-Off...Chocolate Cakes for the month of July!

TIMEFRAME:
July 4th:
-All Chocolate Cake Recipes should be in for entry into the Scratch-Off.
July 5th:
-A list of recipes will then be edited into this post. Each tester should indicate in this thread which recipes they will test by copying the most recent list, adding their name beside the recipes they will test, and posting the updated list in this thread. (We encourage sign up by July 7 so that we can make sure all recipes are covered for testing. Though latecomers are always welcome)
July 31st: All results must be posted, including pictures, if possible.
August 5th: The results will be tabulated and a winner will be chosen. We can choose someone to be the tabulator.

GUIDELINES:
1. Please try to have entries in by the deadline for each month.
2. Please limit your submissions to two entries. This will keep the final number of recipes manageable. This way, with fewer recipes, each recipe will end up being tested by more than one person so each can get a broader range of bakers/opinions.
2. Each participant must try at least 2 recipes.
3. We should try to have all recipes sampled by at least one other person.
4. If someone posts more than one recipe into scratch off, then at least one of their recipes must be chosen.
5. Please have your "results" posts in by the deadline to have your input included.
6. Be honest, but not cruel, with your critique of the recipe.
7. Please follow the recipe and don't make substitutions for ingredients. The recipes can be halved, cut in thirds, or quartered if needed. But mention this in your results if you do it.
8. Recipe must be for a cake that is meant for torting, stacking, decorating, etc.. So, no Double Gooey Crumblooey Molten Squish with Crazy Glaze cakes please.
9. Cakes should be judged primarily on a sample without filling or frosting, to get a true sense of the cake itself. This is important particularly with flavored cakes like chocolate, where you really want to be able to tell if there is a distinct chocolate flavor, without influence from a ganache filling. I think its also important for gauging moistness. Cakes may also be secondarily tested with filling/frosting as long as they are primarily tested without.

Judging Criteria
1. Flavor
2. Texture/Crumb
3. Moistness
3. Ease of Recipe
4. Cost of Recipe
5. Ability to convert into cupcakes

After you comment on all these characteristics, give the recipe an overall score ranging from "0" for Terrible to "10" for Excellent . You can make a suggestion on how the recipe can be improved, if needed, if you want.

All right, Ladies and Gents, get ready to fire up your ovens!
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #2 of 206
Can we submit recipes, or is it just to judge recipes already submitted? Please forgive me, it's early.

Enjoy your day!
"Qu'ils mangent de la brioche." -- Marie Antoinette
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"Qu'ils mangent de la brioche." -- Marie Antoinette
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post #3 of 206
Thread Starter 
Recipe submissions can still be made through the end of the day on Saturday, July 4th, Eisskween.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #4 of 206
artscallion, thanks for starting this thread!

Should we re-submit recipes on this thread?

I don't know if you read my suggestion to limit the recipe submission to 2 per person so we can have more people try out the same recipes for a better outcome/result.
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #5 of 206
Thread Starter 
That suggestion does makes sense, AKA. I must have missed that post. I'll add that to the 'guidelines'.

And I guess it would be a good idea to keep the submissions all in one place (this thread) so testers have easy access to them. Though once the final list is complied, I'll probably either link to, or post, each recipe all in one post.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #6 of 206
Here is the double chocolate layer cake from Epicurious.com. This has been my go to chocolate cake. It is very moist and makes nice cupcakes also. The first time I made it I used instant coffee. I absolutely hate coffee, but everyone swears you can't taste it. I actually did taste it! So now when I make it I only add half the amount of instant coffee crystals to the boiling water.



* 3 ounces fine-quality semisweet chocolate such as Callebaut


* 1 1/2 cups hot brewed coffee
* 3 cups sugar
* 2 1/2 cups all-purpose flour
* 1 1/2 cups unsweetened cocoa powder (not Dutch process)
* 2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 1 1/4 teaspoons salt
* 3 large eggs
* 3/4 cup vegetable oil
* 1 1/2 cups well-shaken buttermilk
* 3/4 teaspoon vanilla

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
post #7 of 206
Thread Starter 
In the interest of limiting things to two submissions per person, I've taken the liberty of cutting MoreCakePlz's list of links down to the two that seem to fit the challenge best, Chocolate Coke Cake and Giant Chocolate Cake, This eliminates the cakes that aren't intended for torting/stacking/decorating (though they all look delicious and I'll certainly try them on my own. Thanks!)

As for the Hershy's Black Magic similarity issue. Any suggestions? Should we just stick with the original? The variations could have been made just so they could copy them and call them their own...OR because they actually make the recipe better. Thoughts?

And again...I don't own this. So any decisions I'm making are just in the interest of gettin' the job rollin'. But please feel free to shout out if you feel differently on something. I won't take offense. And I hope no one takes offense if I steamroll ahead.

My list so far...

Scott Clark Woolleys Fudge Brownie Cake
Planet Cakes Chocolate Mud Cake
Hersheys Black Magic Cake
- Wicked Wanda's Chocolate Cake
- Deep Dark Chocolate Cake
Deluxe Chocolate Cake - Softasilk
Chocolate Coke Cake
Giant Chocolate Cake
maryjsgirl''s Double Chocolate Layer Cake
Toba Garett, Chocolate fudge cake
Sylvia Weinstock's Chocolate Fudge Cake
The Whimsical Bakehouse's Chocolate Butter Cake
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #8 of 206
I recommend Toba Garett, Chocolate fudge cake. This is to die for. Its the best, this is all I use. This cake makes more than (2) 8 inches cake, for me I usually make one 9x13 and about 10-12 cupcakes.

Chocolate Fudge Cake Epicurious | © 2003 by Toba Garrett

Toba Garrett
The Well-Decorated Cake


This is the best chocolate cake ever. It's delicious to the last crumb.


Ingredients
2 1/2 cups all-purpose flour
1 1/4 cups (285 g) granulated sugar
3/4 cup (170 g) dark brown sugar, packed
1 cup (110 g) Dutch processed cocoa powder
2 1/4 tsp baking soda
1 1/2 tsp salt
2 1/4 cups (18 fl oz or 540 ml) buttermilk
1 cup (230 g) unsalted butter, room temperature
2 large eggs
1 1/2 tsp pure vanilla extract
6 oz (168 g) melted semisweet fine quality chocolate


1. Heat oven to 350°F (175°C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.

2. Measure all ingredients (except the chocolate) into a large mixer bowl.

3. Blend for 30 seconds on LOW speed, scraping bowl constantly.

4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.

5. Spoon into the pans and level them well with an offset spatula.

6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.

Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
post #9 of 206
I'd like to try Sylvia Weinstock's Chocolate Fudge Cake
and
The Whimsical Bakehouse's Chocolate Butter Cake

I'll find the recipe's and post them as soon as I have a minute.
post #10 of 206
Quote:
Originally Posted by artscallion



As for the Hershy's Black Magic similarity issue. Any suggestions? Should we just stick with the original? The variations could have been made just so they could copy them and call them their own...OR because they actually make the recipe better. Thoughts?



There is no variation between the Black Magic and the Deep Dark Chocolate. It is the exact same recipe. Whoever posted it on Recipezar just changed the name to "Deep DarK"
The only variation between Hershey's Black Magic and Wicked Wanda's is that Wicked Wanda's has 1.3 oz less oil. (change 1/2 c to 1/3 c) I am thinking this might not be a bad idea, since my only criticism of the Black Magic is that sometimes it bakes up just too moist. So.....maybe this is an attempt at improvement?
I may try that alteration.
post #11 of 206
If you count Black Magic and Wanda's together as one, we are up to 10 recipes. That didn't take long at all!
I have a question. Is anyone making a summary of the yellow cake scratch-off? Just wondered.....

Back to the chocolate cakes......
post #12 of 206
Thread Starter 
Quote:
Originally Posted by giraffe11


I have a question. Is anyone making a summary of the yellow cake scratch-off? Just wondered.....




Lita829's opening post in the yellow cake thread indicates... "July 5th: The results will be tabulated and a winner will be chosen. We can choose someone to be the tabulator. " I remember someone volunteering to tabulate. But don't remember who. And it's such a long thread to search through. detective.gif

I think we should go with AKA's version of the Hershy's cake, since she posted first and it probably is an attempt at an improvement.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #13 of 206
Thanks, artscallion and giraffe. I've used that recipe under fondant and for cupcakes. I just love it.

dkelly, am glad you're submitting WBH's chocolate butter cake, I've been wanting to try it out. I just might have a reason to icon_smile.gif
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #14 of 206
Ugh...I can't find this recipe on-line, so I'll have to type it out. This is from the "Whimsicalbakehoues fun to make cakes that taste as good as they look" book.

Here goes...............

Whimsical Bakehouse Chocolate Butter Cake

Grease and flour two 10 x 3" round pans. Preheat the oven to 350deg.

In a bowl, combine and whisk until there are no lumps

1cup hot coffee
1cup cocoa powder


Add and whisk until smooth

1cup cold water

On a piece of wax paper, sift together

3 cups cake flour
2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt

In the bowl of an electric mixer, beat at high speed until light and fluffy:

8 ounces (2 sticks)unsalted butter
2 1/2 cups sugar

On medium speed, add slowly and cream well:

4 lg eggs
1 1/2 tsp pure vanilla extract

Add the dry ingredients alternately to the butter and egg mixture with the cocoa, mixing until smooth.

Pour 3 cups of the batter into one 10 inch pan and the remaining batter into the other 10 inch pan. Bake the less full pan for 20 to 25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out of their pans.

Yield 9 cups of batter
post #15 of 206
majormichel, is there a metric measurement for the flour? I am looking forward to trying this recipe. Thanks!!

If anyone else could include metric when posting recipes that would be most helpful. (only if metric measurement is included in the recipe from the author)
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