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Cake Boss Chocolate cake review?

post #1 of 18
Thread Starter 
I have the his new book and wanted to know if you have tried his chocolate cake recipe , is it any good? I would also like to know about the other cake recipes in the book, but I have recently recieved a request for a chocolate cake. Thanks so much!!!
post #2 of 18
Hi, I made the chocolate cake from his first book last year as cupcakes. I believe the same recipe is in his 2nd book. I wasn't impressed with them. I haven't tried any other recipes from the book and would like to know if anyone else baked from either book.
post #3 of 18
Thread Starter 
Wow, that's what I am reading from amazon
post #4 of 18
I just found this most delicious, moist, perfect recipe for Chocolate Cake. I don't know if you're stacking and don't know how it would do for carving, but it's the best, most moist chocolate cake I've ever made. This recipe came from Lisa Glass @ http://www.justapinch.com

Black Magic Cake
Prep Time: 15 Min
Cook Time: 40 Min

Ingredients
1 3/4 c all purpose flour
2 c   sugar
3/4 c   cocoa powder
2 tsp   baking soda
1 tsp   baking powder
1 tsp salt
2   eggs
1 c   strong black coffee, cooled
1 c   buttermilk
1/2 c   vegetable oil
1 tsp   real vanilla extract

Directions
1 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2 Add eggs, coffee, buttermilk, oil, and vanilla.
3 Beat at medium speed for two minutes. Batter will be thin.
4 Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
5 Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. icon_biggrin.gif
Kelly W.
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Kelly W.
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post #5 of 18
Kelly, can you taste the coffee in that recipe? I only ask because I absolutely can't stand the stuff! XD
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post #6 of 18
The recipe above is similar to what I use as well except I use 1 cup of cocoa 1 cup of oil and 2 cups of flour. I also stir in a 1/2 cup of mini chocolate chips. I dust them in flour first. You can not taste the cofee in the recipe and it is very moist but doesn't fall apart. My customers love it.
post #7 of 18
Quote:
Originally Posted by myxstorie

Kelly, can you taste the coffee in that recipe? I only ask because I absolutely can't stand the stuff! XD



I can't answer for that specific recipe, but I also HATE coffee and tried a chocolate cake recipe with coffee and all the coffee did was enhance the chocolate flavor. It's a "different" taste, but not coffee-like at all. Try any chocolate cake recipe and substitute coffee for the liquid; I think you'll be pleasantly surprised.
post #8 of 18
Quote:
Originally Posted by knwalter

I just found this most delicious, moist, perfect recipe for Chocolate Cake. I don't know if you're stacking and don't know how it would do for carving, but it's the best, most moist chocolate cake I've ever made. This recipe came from Lisa Glass @ http://www.justapinch.com

Black Magic Cake
Prep Time: 15 Min
Cook Time: 40 Min

Ingredients
1 3/4 c all purpose flour
2 c   sugar
3/4 c   cocoa powder
2 tsp   baking soda
1 tsp   baking powder
1 tsp salt
2   eggs
1 c   strong black coffee, cooled
1 c   buttermilk
1/2 c   vegetable oil
1 tsp   real vanilla extract

Directions
1 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2 Add eggs, coffee, buttermilk, oil, and vanilla.
3 Beat at medium speed for two minutes. Batter will be thin.
4 Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
5 Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. icon_biggrin.gif



This is the recipe I use - - it's one of my most requested.

thumbs_up.gifthumbs_up.gificon_smile.gif
post #9 of 18
Thread Starter 
Is this a strong cake that can be stacked and carved?
post #10 of 18
I've never stacked more than 2 layers or tried to carve it, sorry. It makes fabulous cupcakes which is what I normally use it for.
post #11 of 18
Thread Starter 
I also saw this recipe on Hershey's website
post #12 of 18
@jGifford how many cupcakes do you get from this recipe?
and are they moist and dense?
post #13 of 18
@ myxstorie and Apti
No way, you cannot taste the coffee one bit! Apti is right, it just enhances the flavor of the chocolate.

@ cakelady1827
Not sure how many cupcakes, but I got the perfect amount to fill my two 8" X 2" cake pans, so I'm figuring probably around 24-30???????? I personally haven't made cupcakes.....yet icon_smile.gif .....but my cakes were extremely moist, not too dense though, medium to light density I would have to say.

@ sberryp
I've never stacked a cake period, I'm new to this whole thing, but it seems a bit too light for stacking and it's so moist I doubt it would be a good carving cake. Although I've heard that it's not the cake with the stacking, it's the support system you use. I guess I'll be letting you all know the beginning of May, I am using this recipe to do my first ever stacked cake and it's also a topsy turvy, so I'll be carving as well. Wish me luck, because taste wise, this is a hit for sure!

@jgifford
icon_smile.gif-------------------------------------------------------- (drooling smiley)
Kelly W.
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Kelly W.
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post #14 of 18
Quote:
Originally Posted by cakelady1827

@jGifford how many cupcakes do you get from this recipe?
and are they moist and dense?



I get 24 regular and 12 mini out of this. They're very moist, but not too dense.
post #15 of 18
I'm glad to know that I am not the only one who had problems with his recipes. I bought his book thinking I would get the most amazing recipes. Now I will say, I didn't try any of the pastries but I did make some of the cakes and buttercream icing. I think I will stick with the recipes I used before I got his book.

As one of the reviews pointed out on Amazon - In the beginning of the book, he points out that bakers often use codes in their personal recipes to keep competetors from knowing their recipes. So why would he give the bread and butter recipies of his bakery to everyone.

I agree.
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