Cake Central › Cake Forums › Cake Talk › Recipes › chocolate "brownie" cake
New Posts  All Forums:Forum Nav:

chocolate "brownie" cake

post #1 of 27
Thread Starter 
I need a delicious chocolate, brownie like cake.
Does anyone have a recipe they could share? It has to be a study cake that can withstand stacking.
thanks!
post #2 of 27
I've been using Toba Garrett's chocolate fudge cake on epicurious. Last time I made it....got this "MMMmmm, just like a brownie" response.
post #3 of 27
I use the DH Dark Chocolate Fudge cake mix, 4 eggs, 1 c. sour cream, 1/4 cup oil and 1/2 cup chocolate syrup instead of water. Yummy.
everyday is a good day, some are just better than others.
Reply
everyday is a good day, some are just better than others.
Reply
post #4 of 27
I love the Scott Clark Woolley "Fudge Brownie Cake". It is dense and super chocolatey, especially if you use a high quality dutch chocolate which I ALWAYS do. It is quite sturdy and carves well too if frozen first. I have carved it 3x for turvey-style tiers.

Here's a link to the recipe http://cakecentral.com/cake-decorating-ftopic-52587-30.html --it's the first post on p.3 of a Hershey's cake thread.
post #5 of 27
Quote:
Originally Posted by ceshell

I love the Scott Clark Woolley "Fudge Brownie Cake". It is dense and super chocolatey, especially if you use a high quality dutch chocolate which I ALWAYS do. It is quite sturdy and carves well too if frozen first. I have carved it 3x for turvey-style tiers.

Here's a link to the recipe http://cakecentral.com/cake-decorating-ftopic-52587-30.html --it's the first post on p.3 of a Hershey's cake thread.


YES I remember you just recommended this recipe on my recipe request post this week icon_biggrin.gif
I got all the ingredients and I will be making it tonight or tomorrow.I will be sure to post here and in my post how it turned out.
I read in the Hershey's cake post,someone wrote about how it is delicate and anything bigger than 8" breaks! I am a little nervous icon_redface.gif since the wedding cake will be 6".9" and 12" stacked cake.ceshell, do you think this will be a good cake recipe for a 3 tier wedding cake?
I think for my test run I will make a 12" round today to see how it "handles" icon_biggrin.gif
THANK YOU SO MUCH for the recipe and advice...now the baking temperature scares me...since you said 275'- 300' and you said your first one was underbaked....
do you have any advice,idea on how long I should bake my 12' round? and at what temp? 300 or 275?
THANK YOU!!!!
EDIT *** SORRY! my bad ,I went and looked again, ceshell, you didn't recommend the Wooley Fudge cake recipe in my post,but " tavyheather" did icon_smile.gif but you can still help me out by answering my questions icon_smile.gif Pweeeeeeeezee!! THANKOOOOOO icon_lol.gif
2009 was MY year!I LOST 83lbs in less than 9 months.I did it WITHOUT stepping foot in any gym or spending $$$.2010 is a "happy" year for me.THANK YOU LORD for blessing me.teenbatateen.blogspot.com
Reply
2009 was MY year!I LOST 83lbs in less than 9 months.I did it WITHOUT stepping foot in any gym or spending $$$.2010 is a "happy" year for me.THANK YOU LORD for blessing me.teenbatateen.blogspot.com
Reply
post #6 of 27
Thread Starter 
Quote:
Originally Posted by ceshell

I love the Scott Clark Woolley "Fudge Brownie Cake". It is dense and super chocolatey, especially if you use a high quality dutch chocolate which I ALWAYS do. It is quite sturdy and carves well too if frozen first. I have carved it 3x for turvey-style tiers.

Here's a link to the recipe http://cakecentral.com/cake-decorating-ftopic-52587-30.html --it's the first post on p.3 of a Hershey's cake thread.



Thanks so much for all the suggestions! I can't wait to start trying some of these recipes.
Ceshell, do you fill your pans with batter to the top before baking? I read that you said this recipe doesn't rise well.
post #7 of 27
I am pretty sure I bake all of mine at 300 but I couldn't say for sure how long a 12" layer takes. I could practically guarantee that it will be more than an hour, just because a 9" round takes somewhere in the ballpark of an hour. The first one that underbaked was just my very first try, four years ago, before I got the hang of it...I didn't know how to ensure a cake was baked, I just went by the time icon_redface.gif.

Personally I wouldn't hesitate to bake this for a 6/9/12" cake. If you want to peek in my photos, you will see a 2-tier green cake in the top row; the bottom tier is that recipe (mostly; I used Guinness beer instead of water or coffee) and is a 10" round tapered to 8". It is quite dense (but not so dense to not be like cake!) and holds up well IMO. I do always freeze it as the recipe requests.

You have probably baked your test cake by now so I am curious to see how it went!
post #8 of 27
Those sound so good!

I'm so hungry right now!!
post #9 of 27
I do try to fill the pans somewhat full but if you fill them up TOO much, that is when I find the cakes tend to dome. There are fussy things about the recipe (like that) but honestly the taste is SO good I have never wished to bake another kind...and I have tried a LOT of chocolate recipes, including a lot of the all-time favorites around here such as Hershey's cake, Epicurious "double chocolate layer", "darn good" chocolate cake...etc. Can't find one that tastes better than this SCW cake, for me anyway.
post #10 of 27
Thread Starter 
Haven't made it yet, ceshell. I'll probably try in over the weekend. I let you know what I think. I guess the toothpick trick doesn't work with this type of cake? Does it separate from the sides of the pan when it starts to get done?
The cake tiers will probably be 14, 11, 8, & 5 rounds. I've never made a 4 tier before.
post #11 of 27
Nah, actually the toothpick test works just fine. I was just lame icon_redface.gif (I think I didn't poke it in the absolute center). It does pull away from the sides, just a bit, but not a lot. I have shrinkage problems with some of my white cakes but never with this one.
post #12 of 27
Thread Starter 
Quote:
Originally Posted by ceshell

Nah, actually the toothpick test works just fine. I was just lame icon_redface.gif (I think I didn't poke it in the absolute center). It does pull away from the sides, just a bit, but not a lot. I have shrinkage problems with some of my white cakes but never with this one.



Thanks so much!
When you use beer in the recipe, can you detect the taste in the cake? I've seen this in other choc. cake recipes, but I've always been afraid to try it. I can't stand the taste of beer.
post #13 of 27
Oh yeah, you can, but in my case that was the point. I was making an Irish-themed cake and didn't care for the texture of the Guinness Stout cake, which was otherwise quite similar to this cake (way too coarse of a crumb for my liking though.) So I opened up some Stout a few days early to let it go flat, and then used it as the liquid in this recipe. Honestly though, the taste was still subtle, but at least I could say the cake was made with Guinness icon_smile.gif (with Bailey's filling of course.). But if you don't like beer, it would be silly to use it. Just use water or coffee; you can't taste the coffee if you make it weak.
post #14 of 27
Thread Starter 
Thanks! I'll probably stick with coffee.
post #15 of 27
Quote:
Originally Posted by ceshell

I am pretty sure I bake all of mine at 300 but I couldn't say for sure how long a 12" layer takes
You have probably baked your test cake by now so I am curious to see how it went!



ceshell,OK I am back ,sorry about the delay in posting my reply here.
I tried baking the cake on Thursday at night.I baked a 10"round ( with half recipe)
I baked it at 300'F and it took close to 45-48 mins.
The cake didn't rise as much but it did dome a little bit.I covered it with seran wrap about 5 mins after it came out of the oven.
I checked the cake after 30 mins and to my surprise the dome was gone!!! and all I had was a perfectly leveled cake surface!!!! I took the seran wrap off and had a piece icon_biggrin.gif YUMMMMYYYYYYYY deeply chocolate cake.its almost like eating a VERY good quality brownie.My 8 yr old son LOVES McCallister's Deli's chocolate cake and he said that this cake is exactly like that one icon_smile.gif I agree!!!
then I wrapped the cake real good and left it in the freezer.
The next morning I took it out and let it defrost for a few mins.
Then I cut bite size cubes of the cake to store in the fridge and to give to my friend icon_smile.gif the cutting was so easy because it was still a little bit frozen and I was able to cut straight lines without messy crumbs.
Anyone who ate this cake LOVED it!!!! I like the fudgy texture...melts in your mouth.
I give this recipe 5 stars!!!
Friday,I made Dede Wilson's chocolate cake from her book, Wedding cakes you can make". LOVE IT!!!
I am so glad you shared your recipe with us.THANK YOU!!!!
This cake is a perfect treat for any chocolate lover.All you need with it is a few strawberries, a comfy chair and a patio to sit on ! ahhhhhhhhhhhhhhh summer breeze icon_biggrin.gif
THANKS AGAIN!!! I appreciate your time and help.
- honeyscakes.
2009 was MY year!I LOST 83lbs in less than 9 months.I did it WITHOUT stepping foot in any gym or spending $$$.2010 is a "happy" year for me.THANK YOU LORD for blessing me.teenbatateen.blogspot.com
Reply
2009 was MY year!I LOST 83lbs in less than 9 months.I did it WITHOUT stepping foot in any gym or spending $$$.2010 is a "happy" year for me.THANK YOU LORD for blessing me.teenbatateen.blogspot.com
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › chocolate "brownie" cake