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chocolate "brownie" cake - Page 2

post #16 of 27
Yay yay yay yayyyyyyyyyy!! I am so glad you had a good result with the recipe, and that your dome flattened out too icon_biggrin.gif. I was so excited to have found such an incredible chocolate cake, I always am eager to share it with others so that they can wallow in the same chocolatey goodness LOL.

You are most welcome and hopefully lecrn will have the same fantastic results!
post #17 of 27
Quote:
Originally Posted by ceshell

Yay yay yay yayyyyyyyyyy!! I am so glad you had a good result with the recipe, and that your dome flattened out too icon_biggrin.gif. I was so excited to have found such an incredible chocolate cake, I always am eager to share it with others so that they can wallow in the same chocolatey goodness LOL.

You are most welcome and hopefully lecrn will have the same fantastic results!


I KNOW!! THANK YOU SO MUCH!!! THANK YOU THANK YOU THANK YOU!!!!!!!!!
How can I return your favor icon_biggrin.gif
I've tried 3 different cake recipes in last 4 days and this one is a winner!!! OK Get this...my hubby who is absolutely not a fan of chocolate cake,he LOVED this cake!!! BIG TIME.
I came up with a name for this cake icon_smile.gif EXTREME CHOCOLATE CONCUSSION CAKE!!! haha
I am making this recipe for the wedding cake for my chocoholic friend icon_smile.gif filling and icing it with Sharon Zambito's chocolate ganache.YUM!!!
If anyone is interested ...I tried this recipe as well.This is a VERY yummy and moist chocolate cake.But it is not fudgy like the recipe ceshell gave us icon_smile.gif
here it is.
http://www.marthastewart.com/recipe/alain-roby-devils-food-cake
- h
2009 was MY year!I LOST 83lbs in less than 9 months.I did it WITHOUT stepping foot in any gym or spending $$$.2010 is a "happy" year for me.THANK YOU LORD for blessing me.teenbatateen.blogspot.com
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2009 was MY year!I LOST 83lbs in less than 9 months.I did it WITHOUT stepping foot in any gym or spending $$$.2010 is a "happy" year for me.THANK YOU LORD for blessing me.teenbatateen.blogspot.com
Reply
post #18 of 27
Thread Starter 
honeyscake,
What kind of cocoa did you use for ceshell's recipe?
post #19 of 27
Quote:
Originally Posted by lecrn

honeyscake,
What kind of cocoa did you use for ceshell's recipe?


This is what I had on hand.so I used this icon_smile.gif
http://www.hersheys.com/products/details/cocoa/
try this recipe! O M G!!! You will be hooked icon_wink.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 #20 of 27
Thread Starter 
Quote:
Originally Posted by honeyscakes

Quote:
Originally Posted by lecrn

honeyscake,
What kind of cocoa did you use for ceshell's recipe?


This is what I had on hand.so I used this icon_smile.gif
http://www.hersheys.com/products/details/cocoa/
try this recipe! O M G!!! You will be hooked icon_wink.gif



Thanks. I have Hershey's right now & will try it.
post #21 of 27
I couldn't tell which Hershey's you used from that link - it just said it was for both the regular and the Dutch processed (i.e. Hershey's Special Dark). I always use Dutch process cocoa for the cake (although I use a different brand). If you use normal everyday Hershey's do let us know the results as I've never seen anyone post results on this cake using regular cocoa. thumbs_up.gif
post #22 of 27
Thread Starter 
Okay. I've tried the recipe & tasted:
I used 1 cup natural Hershey's cocoa, 1/2 cup Hershey's dark, & Land'o Lakes butter (that's what I had on hand). I baked the cake in a 9 x 13 pan & used a flower nail. I followed the recipe exactly.
It took the cake 1 hour to bake @ 300. It was frustrating b/c the sides of the cake was done sooner than the middle. I knew that I was over baking the sides so the middle would be done. It did dome & crack as suggested in the recipe. The cake sit all night wrapped in plastic wrap & I tried it this morning.
I tried an end piece first & it was over done. The middle was much, much better! The crumb was nice & it was very moist. I think that it had more of a choc. bitter taste than I'm used to & less sweet. I usually use a doctored choc. mix recipe. My DH tried the cake & he had the same opinion. I probably won't use the recipe for a layered cake b/c I would have to waste so much of the cake when I levelicon_sad.gif
Have you tried to bake the cake @ a higher temp? Used bake even strips? Wonder if adding some baking powder would help it rise?
Maybe it would be less bitter with a better quality cocoa? If yours ain't broke, don't try to fix it!
Anyway, thanks so much for the recipe. I have a few more to try (one scratch & one mix).
post #23 of 27
Aw rats, I am sorry for the problems you encountered. I have baked it with and without the strips and I must say, it tends to perform better with the strips. I don't know how to help you with the baking time though icon_sad.gif as I have never experienced that problem...but I always use round pans. 1 hour to bake @ 300 sounds about right so I am surprised to find that your edges were over done. I have never had to trim anything off of this cake except for the occasional dome.

If you can resolve the baking time issues, I would definitely attempt it with dutch process cocoa. You know, the cocoa can affect the baking too, as there is a different ph (acidity) level of alkalized cocoa. I have never found this cake to be bitter, and the last group of people I baked it for called it the best chocolate cake they'd ever eaten...so something is definitely up! I mean, not everyone will like every cake, but if it's kind of bitter, that doesn't match up.
post #24 of 27
Thread Starter 
Quote:
Originally Posted by ceshell

Aw rats, I am sorry for the problems you encountered. I have baked it with and without the strips and I must say, it tends to perform better with the strips. I don't know how to help you with the baking time though icon_sad.gif as I have never experienced that problem...but I always use round pans. 1 hour to bake @ 300 sounds about right so I am surprised to find that your edges were over done. I have never had to trim anything off of this cake except for the occasional dome.

If you can resolve the baking time issues, I would definitely attempt it with dutch process cocoa. You know, the cocoa can affect the baking too, as there is a different ph (acidity) level of alkalized cocoa. I have never found this cake to be bitter, and the last group of people I baked it for called it the best chocolate cake they'd ever eaten...so something is definitely up! I mean, not everyone will like every cake, but if it's kind of bitter, that doesn't match up.



Oh, I believe that it could be a very delicious cake! Maybe it was b/c of the type of cocoa. I believe that i read that natural cocoa has to be paired with baking soda. Dutch process doesn't react well with soda.
http://www.joyofbaking.com/cocoa.html
The cocoa that i used was natural, but maybe it would work better with a better quality cocoa or dutch process.
Maybe we just don't have sophisticated palates. All of my recipes (with the exception of 2) are cake mix based.
post #25 of 27
Quote:
Originally Posted by lecrn

Okay. I've tried the recipe & tasted:
I used 1 cup natural Hershey's cocoa, 1/2 cup Hershey's dark, & Land'o Lakes butter (that's what I had on hand). I baked the cake in a 9 x 13 pan & used a flower nail. I followed the recipe exactly.
It took the cake 1 hour to bake @ 300. It was frustrating b/c the sides of the cake was done sooner than the middle. I knew that I was over baking the sides so the middle would be done. It did dome & crack as suggested in the recipe. The cake sit all night wrapped in plastic wrap & I tried it this morning.
I tried an end piece first & it was over done. The middle was much, much better! The crumb was nice & it was very moist. I think that it had more of a choc. bitter taste than I'm used to & less sweet. I usually use a doctored choc. mix recipe. My DH tried the cake & he had the same opinion. I probably won't use the recipe for a layered cake b/c I would have to waste so much of the cake when I levelicon_sad.gif
Have you tried to bake the cake @ a higher temp? Used bake even strips? Wonder if adding some baking powder would help it rise?
Maybe it would be less bitter with a better quality cocoa? If yours ain't broke, don't try to fix it!
Anyway, thanks so much for the recipe. I have a few more to try (one scratch & one mix).


awww I am sorry!!!
here try this recipe.
http://www.marthastewart.com/recipe/alain-roby-devils-food-cake
This is a VERY durable cake.I plan on using it for topsy and scuplted cakes.It was very moist and easy to handle without all the pesky crumbs etc.
I even took pictures of the cake for anyone who would like to look at the crumbs and texture icon_smile.gifI tried adding them here but I think the resolution is making it difficult for them to be attached to the message.If you /anyone like..I can email the pictures to them.
Good luck
- 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
post #26 of 27
Thread Starter 
I found the winning recipe!!!
After trying many recipes (scratch & doctored box) I've found what I've been looking for. It's actually a doctored box recipe submitted by cakemommytx here on CC:

TRIPLE CHOC FUDGE CAKE:
1 box BC Triple Chocolate Fudge Cake (w/ mini choco chips)
1 box DH Dark Chocolate Fudge cake
1 1/2 cups flour
1/2 cup cocoa
2 cups sourcream
2 4oz pkg chocolate fudge instant pudding
8 eggs
1 cup veg oil
2 2/3 cup chocolate milk
2 tsp vanilla
1/2 cup mini choco chips
Sift dry ingrediants together and then add wet, mix until incorporated and then mix for 2 minutes. Bake at 325 until toothpick comes out clean. You may have to test a few times, sometimes I hit a choco chip and my toothpick comes out all messy.

I halved the recipe using 1/2 of ea mix. I only had sugar-free choc. pudding, so I added 1 cup sugar. I also added 1/4 tsp of salt (b/c of the added sugar). I subbed 1/3 strong black coffee for 1/3 of the choc. milk and used Hershey's dark cocoa and chopped Ghiradelli choc. chips.
I used a 10 x 3 round pan & the cake rose flay all the way to the top without doming or cracks (used flower nail & cake strips). It was so moist & chocolately! It had a great texture that i can use for carving or stacking.

I'm so excited! Thanks everyone for your help. I was hoping for a scratch cake recipe, but this one is going to be hard to beat!
post #27 of 27
Quote:
Originally Posted by lecrn

I found the winning recipe!!!
After trying many recipes (scratch & doctored box) I've found what I've been looking for. It's actually a doctored box recipe submitted by cakemommytx here on CC:

TRIPLE CHOC FUDGE CAKE:
1 box BC Triple Chocolate Fudge Cake (w/ mini choco chips)
1 box DH Dark Chocolate Fudge cake
1 1/2 cups flour
1/2 cup cocoa
2 cups sourcream
2 4oz pkg chocolate fudge instant pudding
8 eggs
1 cup veg oil
2 2/3 cup chocolate milk
2 tsp vanilla
1/2 cup mini choco chips
Sift dry ingrediants together and then add wet, mix until incorporated and then mix for 2 minutes. Bake at 325 until toothpick comes out clean. You may have to test a few times, sometimes I hit a choco chip and my toothpick comes out all messy.

I halved the recipe using 1/2 of ea mix. I only had sugar-free choc. pudding, so I added 1 cup sugar. I also added 1/4 tsp of salt (b/c of the added sugar). I subbed 1/3 strong black coffee for 1/3 of the choc. milk and used Hershey's dark cocoa and chopped Ghiradelli choc. chips.
I used a 10 x 3 round pan & the cake rose flay all the way to the top without doming or cracks (used flower nail & cake strips). It was so moist & chocolately! It had a great texture that i can use for carving or stacking.

I'm so excited! Thanks everyone for your help. I was hoping for a scratch cake recipe, but this one is going to be hard to beat!


Oh my!!! This sounds awesome! I am glad you found the perfect one icon_biggrin.gif isn't it the best feeling! WTG cakemommytx thumbs_up.gif I can't wait to try this recipe,but for that one wedding cake,I think I will stick with the Whooley recipe.this one...I might save it for ME!!! for my birthday in May icon_lol.gif
- h
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
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