Lita, that cake looks so good.
I'm getting ready to bake again today so I'll try to make the other 2 recipes I signed up for.
Thanks, mkolmar! It was a fun cake to make and very easy. I meant to add that the TG cake could easily stand alone...without frosting or filling. I ate off of it for 3 days without frosting and it was still moist.
I agree! Can definitely stand alone. I also like using it as a base for cheesecakes and also to fold into the batter, as well as for brownie sundaes and trifles. Baked alaska is staging a comeback and this cake would be delish as a base too!
Lita829 Forum Addict
Joined: Mar 17, 2009
Posts: 757
Location: Pennsylvania
Birthday: Aug 29
Posted:
Sat Jul 25, 2009 7:18 pm
TheCasualKitchen wrote:
Lita829 wrote:
mkolmar wrote:
Lita, that cake looks so good.
I'm getting ready to bake again today so I'll try to make the other 2 recipes I signed up for.
Thanks, mkolmar! It was a fun cake to make and very easy. I meant to add that the TG cake could easily stand alone...without frosting or filling. I ate off of it for 3 days without frosting and it was still moist.
I agree! Can definitely stand alone. I also like using it as a base for cheesecakes and also to fold into the batter, as well as for brownie sundaes and trifles. Baked alaska is staging a comeback and this cake would be delish as a base too!
I hadn't thought of that....they sound like great ideas!! I've never made a baked Alaska but I've always wanted to try one.
mkolmar Forum SuperStar!
Joined: May 19, 2006
Posts: 5764
Location: at the computer
Birthday: Jun 02
Posted:
Sat Jul 25, 2009 9:00 pm
The chocolate cake broke when I tried to flip it out of the pan. It was Lily's recipe (I think that was her grandmas) The top of the cake looks a little different. Don't really know how to describe it but almost like there was bubbles that popped that were small in size. The cake did bake up pretty well though and flat. Not perfectly flat, but pretty darn close. It didn't shrink any either. The crumb seems good but I'm letting it rest for a day to give it time to tighten some more. I tried a piece that broke when it came out of the oven and it tasted kind of like baking soda to me. 2 of my kids tried a tiny piece and spit it out saying it tasted a little funny (I think they may have tasted that baking soda also), but one of my sons wanted another small chunk of cake. It didn't really have much a of a chocolate flavor but a pretty faint one. Granted this was fresh from the oven, so I'm interested to see what tomorrow brings since I'm sure it will improve like most other cakes.
kkitchen Regular Member
Joined: Jan 22, 2009
Posts: 181
Posted:
Wed Jul 29, 2009 8:10 am
Well I didn't sign up to try any of the recipes. But, I got an order for a chocolate cake Carved - and I tried the black magic cake. I will let you all know what I think of it.
mkolmar Forum SuperStar!
Joined: May 19, 2006
Posts: 5764
Location: at the computer
Birthday: Jun 02
Posted:
Wed Jul 29, 2009 9:58 am
Just now remembered to update on the cake (lily's cake). I let it rest for 24 hours and it made a big difference. The crumb was better the 2nd day. The baking soda taste was not nearly as strong, but it was still faintly there.
The chocolate flavor is very light. I would prefer something stronger in chocolate flavor though for myself. I made it in a 9x13 pan so I don't know if it would work for cupcakes. It was moist but not as moist as I would prefer. I blame myself for that though since I may have overbaked it for a few minutes. I would rate this around a 6.5
I'll try it again down the road and not add the extra baking soda and up the cocoa to make it deeper in flavor.
vicki3336 Junior Member
Joined: Oct 15, 2008
Posts: 70
Location: Texas
Posted:
Thu Jul 30, 2009 12:05 pm
I signed up to bake the Softasilk Deluxe Chocolate Cake and Toba Garrett's cake, but also baked Wicked Wanda's. I made two 6" rounds and a dozen cupcakes for each recipe. I've given the plain cake taste test to my family using the cupcakes. I'm in the process of making the icing (I'm doing a little taste test on icing as well) and will ice the 6" cakes and give a second test. I have to say that I was rooting for Wicked Wanda's to be the favorite, due to ease and cost of making, but was the least favorite of all five who participated...DH 20 yr old DS 14 year old DS 12 year old DS and 14 year old niece. Toba's was by far the favorite of all testers. I wonder, though, if the others will benefit enough from icing/filling (I'll use the same on all) to improve their ratings. I will post a full review of all cakes tomorrow, after all the testing is completed; just wanted to let y'all know I'm working on it as I ALWAYS seem to wait till the last minute.
GatuPR Regular Member
Joined: Jun 17, 2006
Posts: 183
Posted:
Fri Jul 31, 2009 4:12 am
Here are my results for the 2 cakes I signed up for. My only other tester was my husband.
The Wicked Wanda's Chocolate Cake (A.K.A. Hershey's Black Magic Cake), which varies in oil amount only:
The only substitution I made was to use 1/3 C applesauce for the oil amount, since even when I baked chiffon cakes I use applesauce and don't really notice a difference. I also decrease the amount of liquid by 1/3 C.
1. Flavor: This is the first time trying this recipe and we really enjoy the chocolate flavor. I used the Hershey's Special Dark Cocoa and expresso coffee. It was hard to stop eating it. I did not frost the cake after, we just ate it plain.
2. Texture/Crumb: I thought the texture was just perfect in this cake. Light but not too crumbly. I did the thermometer test for doneness and when I took it out of the oven it read 200. Left it in the pan for 10 minutes and then a cooling rack. I did not freeze the cake since I don't have much freezer space.
3. Moistness: This cake was very moist. It stayed moist after 3 days.
3. Ease of Recipe: The cake itself was very easy to prepare. If you are a coffee drinker, is even easier. For me, it took a while to make the expresso coffee since I don't have a coffee maker or drink coffee and I didn't want to use instant coffee. I think next time I will just buy it already made somewhere.
4. Cost of Recipe: If you bake cakes on a regular basis you probably have most of the ingredients, so it wasn't too expensive in my opinion other than the expresso coffee and buttermilk, which you can make yourself.
5. Ability to convert into cupcakes: I didn't make cupcakes, sorry.
Overall, I give this cake a 9.5, just because of the time it took me to figure out how to make the expresso coffee. Definitely will be making again.
The Softasilk Deluxe Chocolate Cake (A.K.A. Deluxe Devil's Food Cake): This cake was kind of hard to figure out since the posted recipe varies from the box recipe. I bought a box of Softasilk cake flour and the CC posted recipe adds an extra 1 tsp. vanilla, one extra egg and baking powder, which the box recipe doesn't call for it. I decided to make the one posted here.
1. Flavor: Again, first time baking this cake. For this cake, I used Dutch processed Hershey’s Special Dark chocolate. It had a very good deep chocolate flavor.
2. Texture/Crumb: This cake was denser than the Wicked Wanda’s cake. A little too dense for my taste. It reminded me of a brownie almost.
3. Moistness: Moist at first but after a couple of days it became a little dry. I didn’t frost this cake either. We just ate it plain.
3. Ease of Recipe: This cake took longer to make than the Wicked Wanda’s since you have to cream butter/sugar and then add eggs one at a time, etc. like most scratch recipes.
4. Cost of Recipe: A little more expensive to make with the cake flour, butter, Dutch processed cocoa and buttermilk.
5. Ability to convert into cupcakes: Didn’t make cupcakes, sorry.
Overall, I give this cake an 8.5 just because I didn’t care much for the texture but the flavor was really good. I think next time I will skip one egg and omit the baking powder like the box recipe.
Lita829 Forum Addict
Joined: Mar 17, 2009
Posts: 757
Location: Pennsylvania
Birthday: Aug 29
Posted:
Fri Jul 31, 2009 9:19 am
GatuPR wrote:
Here are my results for the 2 cakes I signed up for. My only other tester was my husband.
The Wicked Wanda's Chocolate Cake (A.K.A. Hershey's Black Magic Cake), which varies in oil amount only:
The only substitution I made was to use 1/3 C applesauce for the oil amount, since even when I baked chiffon cakes I use applesauce and don't really notice a difference. I also decrease the amount of liquid by 1/3 C.
1. Flavor: This is the first time trying this recipe and we really enjoy the chocolate flavor. I used the Hershey's Special Dark Cocoa and expresso coffee. It was hard to stop eating it. I did not frost the cake after, we just ate it plain.
2. Texture/Crumb: I thought the texture was just perfect in this cake. Light but not too crumbly. I did the thermometer test for doneness and when I took it out of the oven it read 200. Left it in the pan for 10 minutes and then a cooling rack. I did not freeze the cake since I don't have much freezer space.
3. Moistness: This cake was very moist. It stayed moist after 3 days.
3. Ease of Recipe: The cake itself was very easy to prepare. If you are a coffee drinker, is even easier. For me, it took a while to make the expresso coffee since I don't have a coffee maker or drink coffee and I didn't want to use instant coffee. I think next time I will just buy it already made somewhere.
4. Cost of Recipe: If you bake cakes on a regular basis you probably have most of the ingredients, so it wasn't too expensive in my opinion other than the expresso coffee and buttermilk, which you can make yourself.
5. Ability to convert into cupcakes: I didn't make cupcakes, sorry.
Overall, I give this cake a 9.5, just because of the time it took me to figure out how to make the expresso coffee. Definitely will be making again.
The Softasilk Deluxe Chocolate Cake (A.K.A. Deluxe Devil's Food Cake): This cake was kind of hard to figure out since the posted recipe varies from the box recipe. I bought a box of Softasilk cake flour and the CC posted recipe adds an extra 1 tsp. vanilla, one extra egg and baking powder, which the box recipe doesn't call for it. I decided to make the one posted here.
1. Flavor: Again, first time baking this cake. For this cake, I used Dutch processed Hershey’s Special Dark chocolate. It had a very good deep chocolate flavor.
2. Texture/Crumb: This cake was denser than the Wicked Wanda’s cake. A little too dense for my taste. It reminded me of a brownie almost.
3. Moistness: Moist at first but after a couple of days it became a little dry. I didn’t frost this cake either. We just ate it plain.
3. Ease of Recipe: This cake took longer to make than the Wicked Wanda’s since you have to cream butter/sugar and then add eggs one at a time, etc. like most scratch recipes.
4. Cost of Recipe: A little more expensive to make with the cake flour, butter, Dutch processed cocoa and buttermilk.
5. Ability to convert into cupcakes: Didn’t make cupcakes, sorry.
Overall, I give this cake an 8.5 just because I didn’t care much for the texture but the flavor was really good. I think next time I will skip one egg and omit the baking powder like the box recipe.
Sorry you didn't like the SoftaSilk recipe. They must have changed the recipe because I think that I transcribed it correctly. Well..I hope I did . Oh....I know that I definately increased the amt of vanilla. I've been using this recipe for about a year and a half and it always turns out pretty light and moist in comparison to the other chocolate cakes I tried (SW and TG even thought they both were good recipes). I usually make cupcakes with this recipe but I really can't comment on day 3 or 4 because they are always gone by that time.
ceshell Forum Fanatic
Joined: Feb 05, 2006
Posts: 2847
Location: Sunny Southern California
Birthday: May 01
Posted:
Fri Jul 31, 2009 6:10 pm
OK! I am finally ready with my reviews. I chose to bake the Guinness Stout cake. But since I baked the SCW Fudge Brownie cake the week before AND the week after, I am including a review of that cake as well, since it is fresh in my mind. However, I didn't take pics of the SCW cake.
Since I think the forums are having an issue with uploading pics lately (right?), photos of the Stout cake can by found on my photobucket site http://s696.photobucket.com/al.....tch%20off/ (Anyone who can't upload pics to CC right now should do this! )
Chocolate stout cake review
1.Taste: I really like the flavor of this cake. It’s a nice deep, dark chocolate, and does not taste like a ‘liquor’ cake. I do detect a faint hint of the stout itself, but mostly the “chocolateyness” of the stout simply enhances the cocoa. My 5-year old daughter didn’t notice the beer taste. Note: I used Barry Callebaut dark dutched cocoa.
2. Texture: I liked the light, airy part of the texture, but what I did not care for was the kind of coarseness to the crumb. For me the airiness meant it was full of air pockets, which robbed the cake of that moist feel in your mouth. I wish I could describe this well, because the cake really IS moist, but yet it SEEMS not moist, all at the same time. NOTE: This problem was a little lessened after freezing – the cake definitely got denser like most frozen cakes…but I still was not a fan of the crumb. Both the cupcakes and the cake also developed a very thin but crispy outer crust.
3. Ease to make: I could do without the whole simmer-the-beer and then whisk-in-the-cocoa step as it just adds to the cleanup mess, but it’s not a deal breaker. The rest of the steps are pretty simple, just mix and dump.
4.Expense: Moderate. 2 cups of stout will run you about $1.50-$2, a whole package of butter, and a 16oz container of sour cream (since the 8oz won’t yield you enough s/c.)
5.Ability to turn into cupcakes: Yes, this converted great. The cupcakes baked up beautifully flat and firm.
Overall, I am a little torn about this recipe. I did like the flavor a LOT but the texture wasn’t really working for me.
Rating: I give it an 8…
Scott Clark Woolley Fudge Brownie Cake
1. Taste – still my hands down favorite cake. Intense, rich, fudgy chocolatey flavor. Sometimes I worry this cake will be TOO chocolatey for people, but it has such a gourmet taste to it, everyone always loves it. Even my 5 year old! Again, I use dutch process cocoa which is dark and full of flavor. The cake is so moist and delicious, it doesn’t need icing. I first thought it was far too rich to ice with dark chocolate ganache but guess what, I was wrong: with ganache it’s insanely delicious! However it is terrific with a nice vanilla IMBC too.
2. Texture – dense with a very fine crumb. Although it is not “chewy” like a brownie–i.e. it is definitely a cake texture–it is so dense and moist, I can see why he calls it a fudge brownie cake.
3. Ease to Make- I’d say this is pretty simple. I use instant coffee rather than going to the effort to brew coffee. (It works fine without coffee too by the way: the coffee just adds some depth but you can NOT taste coffee in it.)
4. Expense- modest. I suppose it’s only expensive in that I insist on using fine cocoa. We have at least one mediocre review of this cake, but that was using Hershey’s cocoa; so the dutch process is definitely worth the difference and perhaps that is an important note: that this recipe may not be a good one unless you use dp cocoa.
5. Ability to turn into cupcakes – easy. Cupcakes come out great. However it is true that this batter does not rise much, so you will need to fill them at least ¾ full. Although I do sometimes get the dreaded dome on my cake (not always, but I just got a terrible dome in the Wilton sports ball pan), I never get domes on my cupcakes
.
Rating: 9.5 out of 10. I can’t give anything a 10, right? There is always room for improvement. Just to satisfy the masses, I’d love to find a recipe that tastes exactly like this, but has a lighter, fluffier texture since that is what some people prefer in a cake. However, for me, it’s great the way it is.
I may come back and post next month even though this scratch-off is over...as I still want to try at least one other recipe! But I just don't have the time right now.
vicki3336 Junior Member
Joined: Oct 15, 2008
Posts: 70
Location: Texas
Posted:
Fri Jul 31, 2009 7:22 pm
Here's my full review of the cakes I made after the final taste test.
Wicked Wanda's Chocolate Cake: I made this cake twice because the batter was so thin, I thought I had forgotten to put in all of the flour. But it was just as thin the second time, so I guess that's the way it's supposed to be. I used Hershey's natural cocoa and Starbuck's coffee.
Flavor: I, again, wonder if I did something wrong or if the Hershey's natural cocoa was not a good choice because my family did not like this cake at all. They said it was sweet but not chocolately enough. I personally thought it was okay and could be good with the right filling/icing. I iced it with a hybrid of Sugarshack's and Indydebi's icing (as a result of my own icing taste test) and used Oreo filling, but family still didn't like it. I thought the additions helped with the flavor but still couldn't get it to "good".
Texture/Crumb: This cake was rose very nicely and had a light texture. It looked similar to a cake mix cake. Sorry, I still haven't figured out how to describe crumb.
Moistness: I froze one layer while hot and the other after it had cooled. The frozen hot layer was very moist and the layer frozen cooled was still moist, though not quite as much.
East of Recipe: Can't get any easier than this recipe.
Cost of recipe: As made, this recipe was quite inexpensive, but may benefit from higher-quality ingredients.
Ability to convert to cupcakes: Cupcakes rose very nicely and were flat.
All of a sudden I can't see what I'm typing. I'll submit this and start again. Don't know what's wrong.
artscallion Forum Addict
Joined: Mar 05, 2009
Posts: 659
Location: State of perpetual anticipation
Posted:
Fri Jul 31, 2009 7:47 pm
Hmmm...I haven't been getting notifications of replies to this topic lately. Can't figure out how to reestablish that without posting to the thread again.
Anyway, it's about time to ask for some generous soul among us to volunteer to be the tabulator for this scratch-off. It should be relatively easy this time since the spreadsheet groundwork has all been laid by Carol (moreCakePlz) in the yellow cake scratch-off.
Anyone? Don't be shy. There's lots of admiration and gratitude in it for ya.
vicki3336 Junior Member
Joined: Oct 15, 2008
Posts: 70
Location: Texas
Posted:
Fri Jul 31, 2009 7:53 pm
Let's try this again.
I forgot to rate Wicked Wanda's. I've seen this cake rated very high and really wonder if it's something I did, but I would have to rate it a 7. If rated on taste alone, I would have rated it a 5, but the ease and preparation, the low cost and the moistness brought it up. I will make this cake again with higher quality ingredients just to see.
Softasilk Deluxe Chocolate Cake: I used Hershey's Special Dark cocoa.
1. Flavor: During the inital taste test of the cupcakes, I could really taste the almond flavoring and didn't really care for it, nor did my family, though they couldn't really describe what they didn't like. After freezing, (only the layer frozen while hot survived...my avatar got to the one cooling on the counter...and no, he's not allowed in the kitchen but guess the aroma was too enticing...lesson learned) the flavors melded/mellowed and the almond really became just a hint and my family really liked the flavor. When paired with the icing and filling, it was really yummy.
2. Texture: The texture was very light, almost too light. It kind of fell apart when trying to cut it or eat it. It would not be good for carving or fondant.
3. Moistness. Though the texture was very light, it was moist, which is kind of surprising. It almost melted in my mouth with the icing. A little hard to describe. It wasn't fudgey but it was smooth.
4. Ease of recipe: Not difficult, but more steps than Wicked Wanda's. But as long as I'm not whipping and folding egg whites, I'm happy.
5. Cost of recipe: A little higher because of the butter, buttermilk, cake flour and cocoa, but not bad.
Ability to convert to cupcakes: Cupcakes baked up nice and flat.
I really liked this cake and would rate it a 8.5, deducting points for it falling apart.
I can't see what I'm typing again, and will finish on a third entry.
vicki3336 Junior Member
Joined: Oct 15, 2008
Posts: 70
Location: Texas
Posted:
Fri Jul 31, 2009 8:09 pm
Okay, final review...
Toba Garett's Chocolate Fudge Cake: I used Hershey's Special Dark Cocoa and Ghirardelli chocolate.
1. Flavor: Very rich, chocolatey fudgy flavor, but not too sweet. My family (all 5 who tasted) chose this as their favorite. I thought it tasted better with the icing, which balanced out the intense chocolate. I like things sweet!
2. Texture/Crumb: The cake is very dense and fudgey, but not coarse like a brownie. Just good.
3. Moistness: The layer frozen hot was almost too moist...but not. The layer frozen cooled was just right, but the layer frozen hot actually tasted a little better.
4. Ease of recipe. Melting chocolate is a pain since it's more dishes to wash but not a problem. As I said, at least I wasn't whipping egg whites.
5. Cost: Most expensive of the three to make due to the butter, both sugars, cocoa and chocolate, but still not bad.
6. Ability to convert to cupcakes. I had a little trouble with cupcakes...they fell a little in the middle and were a little crusty on the edges and top, but I can't swear it wasn't something I did...these were the first scratch chocolate cakes I've ever made.
Rating: We all really liked this recipe, but I'm not sure it would be a good recipe for the masses due to the intensity of the chocolate flavor and denseness of the cake. I would rate it a 9 overall, though my family would probably have voted vor a 9.8.
majormichel Frequent Member
Joined: Apr 22, 2005
Posts: 470
Location: Nova Scotia but from the Bahamas
Birthday: Apr 23
Posted:
Sat Aug 01, 2009 11:56 am
Who won the chocolate challenge???
GatuPR Regular Member
Joined: Jun 17, 2006
Posts: 183
Posted:
Sat Aug 01, 2009 12:15 pm
Lita829, no need to apologize. Like I said I liked the flavor just the texture was not my favorite. I was just giving my opinion like everyone else has done. In my house, cakes last 3 to 5 days, even if the cake is really good because there is only 2 of us. We don't like to share lol
I feel bad. I didn't mean to offend you or your recipe. I just pointed out the difference I saw in the box I bought from the one posted.
After reading vicki3336 comments, maybe I did something wrong or overmix the batter since she said her cake texture for the Softasilk was too light and mine was dense. We both rated it 8.5.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You can attach files in this forum You can download files in this forum
. Oh....I know that I definately increased the amt of vanilla. I've been using this recipe for about a year and a half and it always turns out pretty light and moist in comparison to the other chocolate cakes I tried (SW and TG even thought they both were good recipes). I usually make cupcakes with this recipe but I really can't comment on day 3 or 4 because they are always gone by that time.
)
