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Help with cake please. - Page 2

post #16 of 36
Quote:
Originally Posted by cownsj

...We finally went and got fresh cocoa, and bingo, everything was perfect again.



Then maybe you should get fresh cocoa powder and make another cake, and see what happens! icon_smile.gif
Shoot for the moon and even if you miss you will still land among the stars!!!
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Shoot for the moon and even if you miss you will still land among the stars!!!
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post #17 of 36
wow, really...a few days cocoa is out of date would do this? Thats some weird stuff.....never heard of such a thing.
post #18 of 36
I didn't even think cocoa could go bad. If I hadn't seen it first hand, I'd never have believed it. And yet, it was still fine for making frosting, but wouldn't work in the cake recipe. And we must have rebaked the cake 4 or 5 times before we got fresh cocoa. thank goodness we did finally try that; but it was only because nothing else was working for us.
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #19 of 36
Maybe it is the mixer? My MIL's KA started to leak oil and made her bread taste awful. detective.gif
post #20 of 36
Quote:
Originally Posted by Karen421

Maybe it is the mixer? My MIL's KA started to leak oil and made her bread taste awful. detective.gif



That was my first thought.


"If nobody can find anything wrong with your recipe, then check to see if your Kitchen Aid mixer is leaking oil. It's happening to people lately.

http://www.google.com/search?c.....8&oe=UTF-8
"
post #21 of 36
I think it's the salted butter. Depending on the salt content and considering that you add additional salt, I would guess that this is the culpritt.
post #22 of 36
Thread Starter 
We looked and my mixer is not leaking oil. Thank goodness!! I'm going to the store to buy new cocoa and new butter. Hopefully everything works out.
post #23 of 36
Good Luck - let us know! icon_smile.gif
post #24 of 36
Baking soda will give you a slightly bitter taste. Baking powder is much better for a cake recipe. Especially chocolate which can be so easily affected by other ingredients.
Using melted unsweetened chocolate will also give you a more chocolaty flavor than cocoa.

I use a book called "The Cake Bible" for my scratch recipes. It is my go to book and has never disappointed me.
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Grammamoops
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post #25 of 36
Did you ever get the problem figured out?
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #26 of 36
Thread Starter 
When I tried my husband said that it tasted plain. Yesterday I tried another cake and he it doesnt have that chocolate cake taste. :/ Can I use baking powder instead baking soda??

Not sure what im doing wrong but Im going to keep at it tell I get it right!!
post #27 of 36
I think you should change the recipe to another one?

Here's one from Sky High. Very chocolaty and "intense" as the blogger says. Your husband might find the chocolate taste in this one. Only the frosting has peanut butter, not the cake.

http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/
post #28 of 36
Please read the following thread:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=639593&postdays=0&postorder=asc&&start=0

And then try this recipe (which won the scratch off):

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

I made this for one of the tiers of my wedding cake a month ago. It was the only cake completely demolished during the reception.

Make sure all of your ingredients are fresh, use unsalted butter, and most importantly, make sure they are all at ROOM TEMPERATURE. This really affects the way the cake bakes (maybe not so much how it tastes).
post #29 of 36
Quote:
Originally Posted by imagenthatnj

I think you should change the recipe to another one?

Here's one from Sky High. Very chocolaty and "intense" as the blogger says. Your husband might find the chocolate taste in this one. Only the frosting has peanut butter, not the cake.

http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/



That recipe looks decadent, and sooo rich. I'm going to try that one. Thanks for posting it.
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #30 of 36
It's delicious and it takes less than 15 min to get the batter mixed. I've done it without a mixer even, when I don't feel like using it.

One warning: the batter is very thin and "liquid" but it bakes OK. It scared me the first time. When I make cupcakes with this, I use a cup to pour it into the wells, as opposed to a cookie spoon.
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