Cake Central › Cake Forums › Cake Talk › Cake Decorating › What?! Hershey's beat Scharffen Berger?!!
New Posts  All Forums:Forum Nav:

What?! Hershey's beat Scharffen Berger?!! - Page 2

post #16 of 42
Quote:
Originally Posted by FromScratchSF View Post
.

 

My go-to Devil's food cake is an oil-based recipe that calls for blooming the chocolate.  It's rich, has a deep color and flavor, and tastes like a dark chocolate brownie - but it's a fluffy cake.  

 

and what can we do to convince you to share that recipe?

post #17 of 42

If it's anything like her white cake recipe she shared on her blog, it'll be the bomb!  Personally I don't like chocolate cake, but my entire family does.

post #18 of 42

I have a cupcake recipe (from ATK) that uses bloomed cocoa as well.  It makes cupcakes that are almost black.  Way too chocolatey for me, but people flip over them.

 

The Hershey's recipe also uses bloomed cocoa.  I really like that cake even though it's a fluffy cake.  I tend to go for the more "lead ball" cakes.  :)

post #19 of 42
Thread Starter 
Annie, when you use bloomed cocoa, do you wait for it to cool completely before proceeding with the recipe?
post #20 of 42

Yes I do.  For the cupcake recipe, you actually bloom the cocoa in hot coffee, which is what I do for the Hershey's recipe.  Then they have you cool it in the fridge.  For the Hershey's recipe I make sure it's the first thing I do so it's lukewarm but not hot when it's combined with the other ingredients.  Here is that cupcake recipe.  I really like it, but I still sometimes get the ganache sinking to the bottom.  These are so good though and they stay moist for days. 

 

http://www.fiercefoodie.com/chocolate-cupcakes-with-ganache-filling/

 

Also be advised that the batter is really runny, so I put it in a Pyrex and just pour it into the cups.  A cookie scoop wouldn't be practical here.

post #21 of 42
Annie, thank you for the link, have to give it a try icon_smile.gif Quick question: did you use cake flour as the recipe calls? Find that really strange
post #22 of 42
Bread flour? That's interesting. Looks like there is so much fat from all that chocolate plus they want to suspend ganache in the middle they try and compensate by having the extra gluten. Interesting recipe!
post #23 of 42
Oh I meant bread not cake flour lol. Yup interesting indeed but it seems to work for the poster, might give it a go
post #24 of 42

meriem, the recipe uses bread flour and that's what I use.  It has more gluten so it's there for the strength of the cupcake.  I had this episode recorded on my DVR a long time ago but deleted it so I had to find the recipe on the web.  The episode does discuss the importance of the higher gluten in the bread flour.

 

These are SUPER moist and they stay that way for several days.  The ganache in the center is nice but I still have trouble with it sinking to the bottom in some cupcakes.  No one cares though because they get torn up in seconds by the chocolate lovers.  Each time I make the recipe I experiment with different ganache amounts chilled for different time periods.

 

These are the cupcakes.

 

http://cakecentral.com/g/i/2318181/a/2319181/scratch-chocolate-ganache-cupcakes-with-fondant-roses/

 

It's hard to tell from the picture, but these are some dark-azz cupcakes.  They are truly for the chocolate lover.  I do recommend pairing it with a slightly sweeter buttercream because the bitterness of the chocolate really comes through.  I have iced them with both American-style buttercream and IMBC.  Both are delicious.

 

I like this recipe because it comes together quickly and I don't even use my stand mixer.  I just put it in a bowl and use my wire whisk.

 

Edited to add that you should watch the baking time.  I start checking a couple of minutes before the lowest baking time indicated in the recipe.  I always slightly under-bake my scratch cakes and cupcakes.

post #25 of 42

The funny thing is, scharffen berger's owned by hershey's now

post #26 of 42
They look delicious I love chocolatey cupcakes. Will definitely give them a go, thanks for the recipe icon_smile.gif
post #27 of 42
Thread Starter 
Quote:
Originally Posted by AnnieCahill View Post

Yes I do.  For the cupcake recipe, you actually bloom the cocoa in hot coffee, which is what I do for the Hershey's recipe.  Then they have you cool it in the fridge.  For the Hershey's recipe I make sure it's the first thing I do so it's lukewarm but not hot when it's combined with the other ingredients.  Here is that cupcake recipe.  I really like it, but I still sometimes get the ganache sinking to the bottom.  These are so good though and they stay moist for days. 

http://www.fiercefoodie.com/chocolate-cupcakes-with-ganache-filling/

Also be advised that the batter is really runny, so I put it in a Pyrex and just pour it into the cups.  A cookie scoop wouldn't be practical here.

Thanks for the link and info AnnieCahill, those cuppies look so dark and decadent!
Quote:
Originally Posted by megpi View Post

The funny thing is, scharffen berger's owned by hershey's now

Really? When did this happen?
post #28 of 42
Quote:
Originally Posted by vgcea View Post

Really? When did this happen?

Scharffen Berger was acquired by Hershey in 2005, it's basically just a brand now since the original factories were closed and manufacturing was consolidated with other Hershey products in 2009.

http://en.wikipedia.org/wiki/Scharffen_Berger_Chocolate_Maker
post #29 of 42
Thread Starter 
Thanks for the link Jason. I wonder if the acquisition led to any changes in the formulas/quality of the product-- if Hersheys kept the processes the same as the original owners.
post #30 of 42
Yes it did. Totally different product now.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › What?! Hershey's beat Scharffen Berger?!!