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? for scratch bakers re: chocolate cake recipe preferences - Page 2

post #16 of 281
I freeze and then torte while still cold but it's still kinda a gummy texture when I do that! :[ Confections I have a chocolate cake due next week I'll let you know how it goes if I decide to do the Hershey's cake!
post #17 of 281
my chocolate go to cake is also the epicurious double chocolate layer cake and i know what you mean about torting it. gawd, what a mess. i have found i have less mess if i don't fridge it before torting which is counterintuitive at best icon_smile.gif. when i fridge it, it gets even stickier. but still it is such a good cake and everyone loves it, so i just keep on with it.

i think i will have to give the hershey's cake a try!
Diane
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Diane
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post #18 of 281
Thread Starter 
JaeRodriguez thanks! I definitely want to know how the hersheys goes. Drakegore, I know exactly what you mean! Its fine when its still frozen but its like when it gets condensation on it from returning to room temp it gets even stickier!

...And we'll note that I'm STILL on here instead of carving the chocolate cake!
post #19 of 281
I love the Double Chocolate Layer Cake, but I don't use it for wedding cakes, just for "dessert-style" cakes because of the texture. I use the Whimsical Bakehouse's Chocolate Butter Cake for wedding cakes & carving.
post #20 of 281
i love the hershey cake...just replace the one cup boiling water for hot coffee and it is beyond delicious! very moist and great with peanut butter buttercream...yummm
post #21 of 281
Quote:
Originally Posted by confectionsofahousewife

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?



Hi, sorry I thought you got your answer, so I stopped watching the topic.

The only thing I can tell you about merging a recipe, or in your case is taking a yellow cake and making it chocolate is you have to change two things.

First - However much cocoa you put into the cake, make sure you take out the corresponding amount of flour. Cocoa will act like flour in a cake recipe.

Secondly depending on which kind of cocoa, you will have to adjust the leavening. If you use natural cocoa you will need some baking soda to react with the acidity of the cocoa. Now how much depends. I find that if I stick to the strict rules for leavening, I get a tough chocolate cake. But if I over leaven it, I get a much more tender cake. Don't overleaven too much because then you get a soapy taste. Leavening is also a tenderizer. This function of leavening agents is not talked about as much as it rising properties, but it does tenderize.

Having said all that, there are some great recipes out there that will work for carving. The first one is the one I already mentioned. I have made that one and it tastes great and in the book it shows photos of the author carving a cake made from this recipe. It looks pretty good for carving to me.

The second one I have made is mentioned from OP and it is the Whimsical bakehouse recipe for their chocolate cake in the first book. I made cupcakes from that one. I can't attest to its carving ability. I got a pretty nice tender cupcake, but it wasn't so fluffy to fall apart.

There is a third one also. Check out Cakelove. His chocolate butter cake is delicious and dense. My son called it his favorite dense cake. It will work great for carving. I have made cakes and cupcake from this book. My kids keep asking for that one over and over, while I like to just try a new recipe over and over. I can say when I get around to carving a cake, I am going to try the Cakelove cake first.

I hope this helps. If I can think of anything else about merging the cakes I'll let you know. In the meantime if you can post the recipes you want to merge that would help a lot too.

Good luck.
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post #22 of 281
Haha Linda I knew you'd be good to help with that!

Drakegore- sticky!! That's exactly what that cake is!

I'll definitely sub coffee for the water and see how it does!
post #23 of 281
I just wanted to chime in on this because I truly believe I have an exceptional scratch chocolate recipe. I've posted it here before and others have chimed in that they love it as well. It is EXTREMELY similar to the Hershey's recipe that others here have commented on:

Divine Dark Chocolate Cake:

1 3/4 c Flour
3/4 c. Hershey's Special Dark Cocoa
1 c Granulated Sugar
1 c Brown Sugar
1 1/2 T. Baking Powder
1 1/2 T. Baking Soda
1 t. Salt
2 eggs
1 1/4 c. Buttermilk
1/4 c. Vegetable Oil
1 T. Vanilla Extract
1 c. HOT Dark coffee (The darker the coffee, the more rich the chocolate flavor is what I have found)

Bake at 350 for 35 minutes for two 8" rounds. I nearly always double this recipe as it doesn't quite get two 2" layers (they generally come up a little short). This cake is everything it should be- rich chocolate taste, dense enough for carving and stacking, and super moist. My most popular flavor.

~Skye
-Skye
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-Skye
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post #24 of 281
Quote:
Originally Posted by JaeRodriguez

Haha Linda I knew you'd be good to help with that!

Drakegore- sticky!! That's exactly what that cake is!

I'll definitely sub coffee for the water and see how it does!



In the Confetti Cakes for Kids book she uses coffee also. It brings out the flavor of the cocoa and adds a depth of flavor. Great for adults and in the book she said the kids liked it too.

When you sub it out make sure you put the cocoa into the coffee, stir it to dissolve it and then let it cool. This helps also.

Funny story - today I was at a cooking store and the lady checking me out and I got into a conversation about emulsifiers. The lady said she didn't know how stuff like that helped in a cake. And without thinking I just started spurting out all this information while I was getting the money out of my wallet. I looked up at her and realized she had the deer in the headlights look in her eyes. Ooops! I'm so glad that you guys here like to talk cake. It is not always understood elsewhere! Or how this crazy lady likes to completely understand what is going on when she makes a cake!
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post #25 of 281
Quote:
Originally Posted by LorienSkye

I just wanted to chime in on this because I truly believe I have an exceptional scratch chocolate recipe. I've posted it here before and others have chimed in that they love it as well. It is EXTREMELY similar to the Hershey's recipe that others here have commented on:

Divine Dark Chocolate Cake:

1 3/4 c Flour
3/4 c. Hershey's Special Dark Cocoa
1 c Granulated Sugar
1 c Brown Sugar
1 1/2 T. Baking Powder
1 1/2 T. Baking Soda
1 t. Salt
2 eggs
1 1/4 c. Buttermilk
1/4 c. Vegetable Oil
1 T. Vanilla Extract
1 c. HOT Dark coffee (The darker the coffee, the more rich the chocolate flavor is what I have found)

Bake at 350 for 35 minutes for two 8" rounds. I nearly always double this recipe as it doesn't quite get two 2" layers (they generally come up a little short). This cake is everything it should be- rich chocolate taste, dense enough for carving and stacking, and super moist. My most popular flavor.

~Skye



I'm curious have you tried this in a cupcake?

I have read that cakes made with brown sugar are moist and dense because of the molasses in the sugar. I think it would impart a wonderful taste as well, but don't want dense in a cupcake. But moist yes! Thanks for sharing. I think I'll try it and see how it works out in a cupcake. That high of a sugar/flour ratio in the weight between the two could cause it cave in, but it's worth a try cause it sounds so yummy.
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post #26 of 281
Skye- can you specify how you mix please? That looks like a definite must try!

Linda, I'm just glad to know that when I have a science question I can come to you guys to help me understand what's going on in my cakes! Otherwise I may stay clueless! icon_razz.gif
post #27 of 281
LindaF-

Yes! I've never had any problems with this recipe in cupcakes. My favorite pairings are PB Buttercream, Coconut Pecan Frosting, and Creamcheese Buttercream. Yummmmm.
-Skye
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-Skye
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post #28 of 281
JaeRodriguez-
Sorry I didn't mention that. It's a "throw it all in the bowl and turn on the paddle" type of recipe. That's probably why I love it so much- I can't seem to mess it up! I will mention, this batter is extremey runny. You will definitely think you added too much of something, but I promise it will rise beautifully. Happy Baking!
-Skye
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-Skye
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post #29 of 281
Woohoo! I think I may try yours before the Hershey one!
post #30 of 281
For those that sub coffee for the water...does it give the cake a coffee flavor at all or just enhance the chocolate? I'm just curious as I've never tried this.
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