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? for scratch bakers re: chocolate cake recipe preferences

post #1 of 281
Thread Starter 
I use the double chocolate layer cake recipe from epicurious. Does anyone else use that? Do you offer another type of chocolate cake also? Do you modify the recipe at all?

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

The reason I ask is because it is soooo chocolatey, rich, gooey, etc. I cringe when someone wants me to carve a cake out of it (which I am about to do so it prompted the question). And sometimes I feel like something a little less...chocolatey. I ended up mixing some of that chocolate cake batter with a yellow cake batter and liked the consistency a little better. But its not very practical to mix a batch of each every time I want a chocolate cake, nor did I measure how much of each I just had leftovers from making a marble cake. So I guess I am looking for thoughts from other scratch bakers on their go-to chocolate cake recipe.
post #2 of 281
I use a variation of Rose Beranbaum's recipe in The Cake Bible. I really love it. It is what I used to carve the golden retriever in my pics.
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post #3 of 281
You just can't beat Hershey's chocolate cake. It's wonderful. And I add a pinch of cinnamon and a half tsp of instant coffee. It adds a rich flavor.

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post #4 of 281
post #5 of 281
In the book Confetti Cakes and Confetti Cakes For Kids there is a chocolate cake recipe that she states she uses for carving and has a great taste. I have used this recipe and it is good and moist too. But I didn't use it to carve with. I used it to make cupcakes. Not the same thing as you are doing, but the author uses it for her carved cakes.

Before I bought my copy I got one from my local library. Maybe you can get a copy through your interlibrary loan.
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post #6 of 281
Quote:
Originally Posted by LisaPeps

Carmijok is this the recipe?

http://www.hersheys.com/recipes/recipes/detail.asp?id=184&page=1&per=98&classics=1&ICID=KH1001&rectypecat=Cakes%20and%20Frostings

They have looooaddds of recipes on the website.

Thanks icon_smile.gif



Yes that is the recipe. It is my go to chocolate cake recipe (my only choc cake recipe). I have made it for years. I like to add 1c of coffee inplace of the water. It turns out great all the time.
post #7 of 281
Thread Starter 
karateka- I've used that recipe before but felt like it wasn't chocolatey enough. I remember it being pretty similar to her yellow cake recipe which I can never get to turn out right. Do you modify it any way?
I like the epicurious recipe because it contains coffee which I really think brings out the choclate flavor.
carmijok- i'll have to try the hersheys recipe. Thanks for the recommendation! I love the idea of adding cinnamon. Do you dissolve the instant coffee before adding it to the batter?
Linda- I'll look up the confetti cakes book. I've looked through it before but don't own it.

I think ultimately I'd like to try marrying the epicurious chocolate recipe to my yellow cake recipe but am afraid of throwing the ingredients out of balance. Its hard to find the time to experiment. When I have several cakes to bake in a week its difficult to make the time to bake an experimental cake!
post #8 of 281
""http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

The reason I ask is because it is soooo chocolatey, rich, gooey, etc. .......""


I have not used this recipe. That is a ot of cocoa powder, maybe a little less powder could be used?
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post #9 of 281
The Double Chocolate Layer Cake is my go to chocolate cake too! But I agree, I have been getting a *little* tired of the almost gooey texture it has. I can hardly torte the layers it's so crumbly. People love it though so I am hesitant to try any other but I will say that I have heard so many great reviews of the hersey's recipe that it will be the next one I try! :]

Sorry I can't help with your merging your two recipes, I know LindaF might be able to help you, she's very knowledgeable on the science of baking! Maybe she'll pop in!
post #10 of 281
Another two thumbs up for the hershey's recipe! I use the dark chocolate though instead of the regular, and also sub the water for coffee. YUM!

(As I sit with 30 cupcakes in front of me icon_biggrin.gif)
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post #11 of 281
LOL I just checked the chocolate recipe that I have been using for forever, and compared it to the Hershey recipe and wouldn't you know it is one and the same! I too sub the hot water with one cup of fresh brewed coffee and then I fill and ice with whipped ganache-yum! It stacks well and I have never had a problem carving with it. HTH
post #12 of 281
Thread Starter 
Quote:
Originally Posted by JaeRodriguez

The Double Chocolate Layer Cake is my go to chocolate cake too! But I agree, I have been getting a *little* tired of the almost gooey texture it has. I can hardly torte the layers it's so crumbly. People love it though so I am hesitant to try any other but I will say that I have heard so many great reviews of the hersey's recipe that it will be the next one I try! :]

Sorry I can't help with your merging your two recipes, I know LindaF might be able to help you, she's very knowledgeable on the science of baking! Maybe she'll pop in!



Yes! This is exactly my problem. Torting and carving is an issue but people LOVE it! I think I will try the hersheys recipe too. I am going to look up the confetti cakes one also and see how that compares. I am hoping I may be able to take bits and pieces of several recipes so I can come up with the texture that I want without losing the chocolatey-ness.

Linda- have you any thoughts on merging a yellow and chocolate cake recipe?
post #13 of 281
I'm a beginner and haven't carved anything yet, so don't know about that. But taste-wise I like this recipe from Smitten Kitchen. It's pretty similar to the Hershey one, but in my limited experience, has a less gooey texture. It's also easy to scale up and down, which is nice.

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/
Scroll down to the bottom of the post for the recipe.
post #14 of 281
I use the double chocolate layer cake, too...it's so yummy! I haven't tried carving it, but I do know what you mean about it being finicky even with just torting it. I freeze mine for a little while and it really firms up the chocolate and then I flip it all around and it's really sturdy. Perhaps you can just freeze it or refrigerate it over night and carve it while it's very cold. That's what I'd try!
post #15 of 281
Thread Starter 
Quote:
Originally Posted by Larkin121

I use the double chocolate layer cake, too...it's so yummy! I haven't tried carving it, but I do know what you mean about it being finicky even with just torting it. I freeze mine for a little while and it really firms up the chocolate and then I flip it all around and it's really sturdy. Perhaps you can just freeze it or refrigerate it over night and carve it while it's very cold. That's what I'd try!



I'm glad its not just me. I do freeze before I carve but not before torting so I'll have to try that. The dang thing thaws so quickly that I have to keep putting back in the fridge during carving. It just makes the process take that much longer. Note that I'm on here when I need to be carving an ATV out of the gooey cake thats in my freezer!
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