Wasc And Wasc Chocolate Issues And Questions Please.
Baking By JustToEatCake Updated 9 Nov 2009 , 2:24am by JustToEatCake
I am making cupcakes and last week I made CC's with the WASC recipe http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe. Everything was consistent. Just this morning I tried the chocolate WASC version recipe here http://cakecentral.com/recipes/7367/amazing-chocolate-wasc-cake and find I get crazy results. Using the same pans, same oven, same liners, I get some that rise (they all go flat on the top but some stay "up"), some that look like molten lava volcanos, some that don't, some that crack and to top it off the cake is sort of gummy, not gooey but gummy and it sticks to the liners pretty bad (the original didn't stick at all). The cake is done, it's not undercooked. I notice that the chocolate recipe has oil in it where the original WASC recipe doesn't. Could this be the culprit? Has anyone else made CCs using this WASC chocolate recipe? Any, help/suggestions would be appreciated.
I followed the directions exactly, just halfing the recipe.
If you are talking about the "\\Amazing Chocolate WASC" recipe (can't tell because this website jacks up links pretty badly, but I think mine is the only choc WASC recipe on this site that calls for oil), this is my recipe, and I use it all the time for cupcakes. I've never gotten screwy results like you did, so something is definitely off somewhere. If you halved the recipe, are you sure that you only used 4 Tbsp (1/4 cup) of oil?
I use the standard cupcake pan, standard liners sprayed with Pam, and bake at 325 degrees for about 30 minutes without opening the door. The results are consistently good. The reason I bake at 325 is because I primarily use a non-stick cupcake pan, vs 350 when I bake in a standard aluminum pan.
This recipe, however, is a cake recipe - not a muffin recipe - so the cupcakes are not domed. They aren't perfectly flat, but they aren't mushroom-shaped either.
If you are talking about the "\\Amazing Chocolate WASC" recipe (can't tell because this website jacks up links pretty badly, but I think mine is the only choc WASC recipe on this site that calls for oil), this is my recipe, and I use it all the time for cupcakes. I've never gotten screwy results like you did, so something is definitely off somewhere. If you halved the recipe, are you sure that you only used 4 Tbsp (1/4 cup) of oil?
I use the standard cupcake pan, standard liners sprayed with Pam, and bake at 325 degrees for about 30 minutes without opening the door. The results are consistently good. The reason I bake at 325 is because I primarily use a non-stick cupcake pan, vs 350 when I bake in a standard aluminum pan.
This recipe, however, is a cake recipe - not a muffin recipe - so the cupcakes are not domed. They aren't perfectly flat, but they aren't mushroom-shaped either.
Yes that's the recipe, and I am positive that I used only the 1/4 cup of oil (I contemplated not putting it in at all based on the "other" recipe). I will say that I did start out at 400 for 5 mins and backed down after 5 mins to 350, hoping for the dome. But even then the consistency, in the cupcakes was crazy. I will try this again.
I got a dome out of the WASC cake recipe, actually a very nice one so I thought I'd get the same here. I know a bird of a different feather 
...
Have you ever tried it without the oil just the sour cream and water like in the original WASC recipe? Oh and btw I DO like the coffee in it, the flavor is really nice and the color is nice and dark. Good things to say, just having trouble getting it work out. My SO tried them and he's not a fan of chcolate cake and said "oh they taste like brownies" which he likes 
. Which I can definitely tell would be good for cakes as it's dense but mine are gummy as I stated.
Do you, by any chance, know of a doming (is that a word) chocolate sour creme recipe?
I will try another batch of them. Just rec'd my new non stick bigger CC pans I ordered from restaurant supply (4oz) today. And I'll try them this week.
Thanks for replying BTW! Really nice to have your input!
Hi!
The only thing I can think of that could possibly have thrown the results off is the temperature change...but it doesn't seem like that would make that big of a difference. I don't know!
I get the same almost-flat results when I use the plain WASC recipe - but I use Rebecca Sutterby's version which does call for oil. I don't use the other recipe that calls for no oil.
I wish I did know of a good doming chocolate sour cream cupcake recipe! I would love to bake domed cupcakes but haven't ventured into trying different recipes to get that result yet. If you find a good recipe, please let me know! 
Hope your next batch turns out great!
Hi!
The only thing I can think of that could possibly have thrown the results off is the temperature change...but it doesn't seem like that would make that big of a difference. I don't know!
I get the same almost-flat results when I use the plain WASC recipe - but I use Rebecca Sutterby's version which does call for oil. I don't use the other recipe that calls for no oil.
I wish I did know of a good doming chocolate sour cream cupcake recipe! I would love to bake domed cupcakes but haven't ventured into trying different recipes to get that result yet. If you find a good recipe, please let me know!
Hope your next batch turns out great!
Thanks! I hope they do TOO! Try the WASC recipie without the oil and 400 degrees for 5 mins and you'll get a dome. I can tell you this, I can DEFINITELY see how this Amazing Chocolate recipe will be good for cakes (if I can get it cooked correctly) because the cupcakes are FLAT AS A PANCAKE!!! Not a dome in sight. Even the ones that "erupted" settled flat...lol..on a cake that will be the bomb! And I DO plan on making a cake out of it (when I get the kinks worked out). I'll let you know how the next batch comes out and when I find that doming CC recipe I'll let you know that too...I'm on a mission and I have a shop full of grown men willing to eat the test CCs no matter what they look/taste like!
Hi! I'm a little confused. I looked at the amazing choc wasc and it does not list oil. Am I reading it wrong? It asks for sour cream or mayo- would that be the oil you guys are talking about?
Thanks,
Hi, Not sure which recipe you are looking at but this is the one we are talking about.
AMAZING Chocolate WASC Cake
Ingredients
Ingredients:
2 boxes Duncan Hines Dark Chocolate Fudge cake mix
2 2/3 c. water
1/2 c. vegetable oil
6 large or extra large eggs
16 oz. sour cream
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp salt
1 Tbsp vanilla extract
1 Tbsp instant coffee
Oh my gosh I'm such and IDIOT!!! I went back over my recipe, and you see I went to the website w.e.b staurant dot com and they have a recipe resizer and I used it to reduce the recipe and when it printed out the "card" it dropped the "1" of the 1 and 1/3 cup (I think it was 1/3 from memory the paper is in the kitchen as I write this) ANYWAY I ONLY put 1/3 CUP of water with the coffee dissolved in it and NOT the ONE CUP!!! Geesh you think that could be the problem? I did think the batter was awful thick! It's why it's gummy and not gooey!!! It's cooked but it's thick!..Oh well the boys at the shop will eat like they are eating at Tavern on the Green...and they'll be happy to know I have to make another batch to try it out...I'm so glad with you I stayed engaged in this conversation thinking about what it could be, which lead me to recheck the recipe and sit here and think about it...I'll report how the next batch goes next week! Thanks again.
Hi!
The only thing I can think of that could possibly have thrown the results off is the temperature change...but it doesn't seem like that would make that big of a difference. I don't know!
I get the same almost-flat results when I use the plain WASC recipe - but I use Rebecca Sutterby's version which does call for oil. I don't use the other recipe that calls for no oil.
I wish I did know of a good doming chocolate sour cream cupcake recipe! I would love to bake domed cupcakes but haven't ventured into trying different recipes to get that result yet. If you find a good recipe, please let me know!
Hope your next batch turns out great!
Hi! I'm a little confused. I looked at the amazing choc wasc and it does not list oil. Am I reading it wrong? It asks for sour cream or mayo- would that be the oil you guys are talking about?
Thanks,
Hi, Not sure which recipe you are looking at but this is the one we are talking about.
AMAZING Chocolate WASC Cake
Ingredients
Ingredients:
2 boxes Duncan Hines Dark Chocolate Fudge cake mix
2 2/3 c. water
1/2 c. vegetable oil
6 large or extra large eggs
16 oz. sour cream
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp salt
1 Tbsp vanilla extract
1 Tbsp instant coffee
Thanks! I followed the link that OP posted and it's actually the Amazing chocolate cake, NOT WASC. Thanks!!
Hi! I'm a little confused. I looked at the amazing choc wasc and it does not list oil. Am I reading it wrong? It asks for sour cream or mayo- would that be the oil you guys are talking about?
Thanks,
Hi, Not sure which recipe you are looking at but this is the one we are talking about.
AMAZING Chocolate WASC Cake
Ingredients
Ingredients:
2 boxes Duncan Hines Dark Chocolate Fudge cake mix
2 2/3 c. water
1/2 c. vegetable oil
6 large or extra large eggs
16 oz. sour cream
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp salt
1 Tbsp vanilla extract
1 Tbsp instant coffee
Thanks! I followed the link that OP posted and it's actually the Amazing chocolate cake, NOT WASC. Thanks!!
Hi,
Actually this is the title copied and pasted from "Recipes"
AMAZING Chocolate WASC Cake
And here is the link for those that are interested....
http://cakecentral.com/recipes/7367/amazing-chocolate-wasc-cake/comment-page-1#comment-966
Thanks though, any help is appreciated.
Just to eat cake- that link you just posted takes you to the amazing chocolate cake not the amazing chocolate wasc cake. Must be a crazy link thing here in CC.
I did see your other post, glad you figured it out and it worked for you. I'm making both regular Wasc and chocolate wasc cupcakes for this saturday.
Just to eat cake- that link you just posted takes you to the amazing chocolate cake not the amazing chocolate wasc cake. Must be a crazy link thing here in CC.
I did see your other post, glad you figured it out and it worked for you. I'm making both regular Wasc and chocolate wasc cupcakes for this saturday.
Well isn't that weird!! I copied and pasted from the recipe then copied and pasted the link...too weird..well thank you for telling me and I am going to post the correct one here (I hope)
http://cakecentral.com/recipes/?s=amazing+chocolate+WASC
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