Cake Central › Cake Forums › Cake Talk › Recipes › Hot water?
New Posts  All Forums:Forum Nav:

Hot water?

post #1 of 4
2/17/13 at 12:14am
Thread Starter 

Hi everyone. I have seen a number of chocolate cake recipes that make use of hot/boiling water. Has anyone come across a non-chocolate cake recipe that also uses hot water?

Reply
Reply
post #2 of 4
2/17/13 at 12:47am
The hot water is for bringing out the flavor of the chocolate. If there is no chocolate there is no need for it. If fact, your ingredients should her room tempurture. Generally, you heat the water, add the cocoa, mix and let sit. You don't add it to the flour mixture hot, you wait for it to cool.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
post #3 of 4
2/17/13 at 1:02am
Thread Starter 

Most of the recipes I have seen advises to add the hot water in a stream and not to allow it to cool. I understand that the hot water blooms the cocoa powder, but is there any other effect, particularly on the flour? The reason I'm asking is that many recipes that call for hot water seem to produce a moist cake. So I'm wondering if the hot water has some effect on the flour that causes this result.

 

In bread baking, there is a method called "water roux" which calls for a portion of the flour to be cooked with water to form a loose paste, and this is added to the dough, and results in a bread with more moisture. I wonder if a similar effect is achieved when adding hot water to cake batter.

Reply
Reply
post #4 of 4
2/17/13 at 9:28am

Yeah I have seen that method for bread, particularly in Japanese bread recipes.  I don't think it's the same with cake batter because you are not developing any gluten the way you are with the roux (cooking it over the heat like that).  You basically mix it and then put it in the oven.  The point is to bloom the chocolate and release the flavor.

The Dude abides.

Reply

The Dude abides.

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Hot water?