scratch chocolate cake search burnout!!! HELP PLEASE!!!! - Page 2

Quote:

Originally Posted by TheSweetTreat 

I am also using a recipe I found online that I believe is exactly the Hershey's recipe. It's EXTREMELY moist, but I had one person say it wasn't chocolatey enough for them. Not sure how to fix that. I also used instant coffee mixed with the hot boiling water and I think it helped a little, but it does have a smell that's not so appetizing. Weird. BUT! Other than those things I think it's a great chocolate recipe because it's so moist.

I was thinking of trying the Hershey's since the Martha Stewart Recipe FromScratchSF posted above had a weird smell when I made it. I guess I shouldn't waste my time or ingredients if the off smell is unique to this type of cake (natural cocoa).

I've been using  recipe I found on the wedding cakes for you's website for buttermilk chocolate cake

http://www.wedding-cakes-for-you.com/chocolatecakerecipe.html

Imagine my surprise when i went on there to get the link fr this thread and its the original Herseys recipe LOL

I substitute for the cup of buttermilk  3/4 cupnatural yoghurt 1/4 cup milk, and it comes out great. I've tried it with Hersheys cocoa and Cadurys bournville cocoa and its great family and friends love it.

I fill it with the raspberry mousse recipe

http://www.wedding-cakes-for-you.com/raspberry-mousse-recipe.html

Quote:

Originally Posted by Peanut66 

I've been using  recipe I found on the wedding cakes for you's website for buttermilk chocolate cake

 

http://www.wedding-cakes-for-you.com/chocolatecakerecipe.html

 

 

Imagine my surprise when i went on there to get the link fr this thread and its the original Herseys recipe LOL

 

I substitute for the cup of buttermilk  3/4 cupnatural yoghurt 1/4 cup milk, and it comes out great. I've tried it with Hersheys cocoa and Cadurys bournville cocoa and its great family and friends love it.

 

I fill it with the raspberry mousse recipe

 

http://www.wedding-cakes-for-you.com/raspberry-mousse-recipe.html

Thanks Peanut66. Do you find that the cake has a different smell than other chocolate cakes?

It smells really chocolatey ( not sure  if thats actually a word LOL) no strange smells at all.

The batter is really thin but bakes up really well and is lovely and moist. Texture is a bit loose for carving but can be done if you freeze it and carve will slightly frozen.

I use instant coffee in it for the cup of coffee and half the amount of sugar as i find the US recipes too sweet, especially once they are covered in fondant.

The reason I use the yoghurt/milk rather than buttermilk is that i never have buttermilk in the fridge but always have milk and yoghurt ( I make my own using the Easy yo kits)

http://www.easiyo.com/index.html

Quote:

Originally Posted by vgcea 

I was thinking of trying the Hershey's since the Martha Stewart Recipe FromScratchSF posted above had a weird smell when I made it. I guess I shouldn't waste my time or ingredients if the off smell is unique to this type of cake (natural cocoa).

 Sorry forgot to say I'm in the uk and majority of our cocoa is dutch processed not natural cocoa- that may account for the recipe not having a weird smell. when i make it. Having said that i have made it with Hersheys  it tastes and smells ok but is definately tastes better with UK  cocoa.

I've just checked my hersheys cocoa and the recipe is not the same as the link i posted earlier after all- may be it was one of their older recipes.

I use this recipe http://www.davidlebovitz.com/2007/08/devils-food-cak/ it yields enough for a 2 inch tall 10" round. 

Thanks Peanut66 and kikiandkyle. After this past fiasco I'm definitely switching to Dutch-processed cocoa. So many more options.

For this recipe I use 6tbsp of Ghirardelli cocoa and 3tbsp of the Hershey's Dark. I like the dark color it gives the cake, and it goes well with chocolate SMBC or vanilla ABC.