Results of my Chocolate Cake Taste Test

Baking By Hawkette Updated 3 Apr 2009 , 2:36am by MyDiwa

Hawkette Posted 7 Sep 2008 , 1:05am
post #31 of 76

Jodie, THANK YOU THANK YOU THANK YOU! I totally love that recipe. Thanks for sharing and also for letting us know whose recipe it was. You're right -- I rarely have cream in the fridge, but I always have those ingredients on hand. (Dirty little secret -- I have a batch in the fridge that I take a spoonful of after dinner each night.) icon_smile.gif
CakeMakar, my truffle recipe was 8 oz. of chocolate, 1/2 cup cream, 1 tbsp. butter, and 1 tbsp. liqueur or 1/2 tsp. extract. But like I said, it wasn't to-die-for amazing, so I'd try some of the others suggested here.

The mousse recipe I used last weekend was just a ganache recipe gone bad: twice as much cream as chocolate. icon_biggrin.gif
Hope you all have fun playing with new recipes. icon_smile.gif

JodieF Posted 7 Sep 2008 , 1:37am
post #32 of 76

Hawkette......you're welcome! My current dirty little secret is a bowl of homemade caramel I have hidden in the back of the fridge (made some for a cake order but didn't share I had any left). I go in when no one is watching and take a big dip with my finger! I use it for filling cakes too! I'll share that one with you too, although I have posted it to CC.

Thick Caramel Sauce

1 cup butter (do not substitute)
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1 teaspoon salt

In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Be careful to keep it just hot enough for caramel to simmer, because it will scorch! Remove from heat and add vanilla and salt. Makes 4 cups.

CakeMakar Posted 7 Sep 2008 , 1:51am
post #33 of 76

I just snack on the chocolate chips or the frozen cake scraps. icon_biggrin.gif
Thanks for the recipes!

Hawkette Posted 7 Sep 2008 , 2:27am
post #34 of 76

Oh yes! I learned a long time ago I can't let anyone know when there are cake scraps, or I won't get a single crumb. Luckily, we just have boys in the house, and we all know a guy won't look past the front row in the fridge. I have so many great hiding places in the kitchen!

Thanks for the caramel recipe. It looks yummy!

ceshell Posted 7 Sep 2008 , 4:08am
post #35 of 76

Freezer works great too. My husband is incapable of looking for anything in the freezer other than ice cream or a frozen burrito. Although, I don't like frozen cake so when I take a piece out to thaw, I have to put it in a tupperware and hide it in the bread box or cabinet LOL.

CakeMakar Posted 7 Sep 2008 , 4:34am
post #36 of 76

My husband is extra tall - I just put things in low shelves, cabinets, and drawers - he'll never find them.

Though on the other hand, I've packed his lunch for work and he won't find it cause it's too low. Haha!

loves2bake Posted 7 Sep 2008 , 6:59pm
post #37 of 76
Quote:
Originally Posted by JodieF

Hawkette......you're welcome! My current dirty little secret is a bowl of homemade caramel I have hidden in the back of the fridge (made some for a cake order but didn't share I had any left). I go in when no one is watching and take a big dip with my finger! I use it for filling cakes too! I'll share that one with you too, although I have posted it to CC.

Thick Caramel Sauce

1 cup butter (do not substitute)
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1 teaspoon salt

In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Be careful to keep it just hot enough for caramel to simmer, because it will scorch! Remove from heat and add vanilla and salt. Makes 4 cups.



I know exactly what you mean about going in when noone's looking and 'sneaking' some..icon_lol.gif

MrsLev557 Posted 7 Sep 2008 , 7:32pm
post #38 of 76

JodieF - I just wrote down your recipe from another link about the sweetened condensed milk & chips for a fudgy filling friday night. I was asked by a friend if I could make her a 1st aniv cake with a fudge type filling. I was just going to post a topic about it and hope you saw it when I saw this topic on the home page and read it first.

My questions are - is the filling runny or does it firm up? Does it have to be put in the fridge? I have only tried a few fillings so far so I am not very experinced with them.

Thanks in advance for your help!! Shirl

Rincewind Posted 7 Sep 2008 , 8:44pm
post #39 of 76

Thanks for posting the results of your test. I love reading other people's opinions of different recipes. In our house, the Double Chocolate Layer Cake is the reigning champion. It's just absolutely perfect, imo. icon_smile.gif

shaloop Posted 7 Sep 2008 , 10:34pm
post #40 of 76

I find that the Hershey's Black Magic Cake is one step better the the "Perfectly Chocolate Cake" on the back of the can. Here's a link to it.

http://www.hersheys.com/recipes/recipes/detail.asp?id=4754&page=1&per=10&category_id=13

I usually make about 4 of these per week filled with truffle filling. Link here:

http://www.bhg.com/recipe/frosting/truffle-frosting/

Put in the freezer for about half hour and then top with poured ganache. (Equal parts cream/chocolate or part butter for glossier finish). Cooled to room temp or close.

CakeMakar Posted 7 Sep 2008 , 10:58pm
post #41 of 76

txkat has a wonderful recipe for blender ganache. I absolutely love it. I make it and eat it out of the fridge. Oops, did I say that out loud?

6 oz UNSWEETENED chocolate
1 cup evaporated milk
1 1/2 c. granulated sugar.

In blender, process milk and sugar together for about ten seconds. Add melted slightly cooled chocolate and blend on high speed until you hear your blender change pitch. This could be several minutes. pour into a bowl and let rest for at least two hours. Overnight is better. If it doesn't firm up while blending, add an extra oz of chocolate. Do not refrigerate unless you want it to set. (I frost the cake when it's runny & then put in the fridge, then cover in fondant.

JodieF Posted 8 Sep 2008 , 8:52pm
post #42 of 76

Shirl......you can pour it when it's hot, but it firms up pretty quickly. I let it cool some and then spread it. What I like is that even when it's cold it's easy to cut. So, if you refrigerate the cake it's not a problem. I just love it because it's SO easy!

Deb_ Posted 9 Sep 2008 , 12:36pm
post #43 of 76

Hi everyone,
Hawkette your chocolate cake experiment inspired me to try the SCW cake, I've been wanting to try it. It is very good, definitely dense, but not like a flourless cake dense, just very moist and delicious, but still the texture of what you expect a cake to be. I made 2 - 8" and they rose just like my other cakes, they didn't dome and crack, and I was able to torte them fine. I baked at 275 deg. for approx 45 min.

But, the real reason I'm posting today is that I wanted you all to know about Hawkette"s Thick Caramal Sauce recipe that she posted above. I used it as a filling for the SCW cake and my God it is the absolute best. You guys should try this Caramal, it's creamy, buttery, thick and delicious.

I didn't frost the cake with traditional chocolate frosting, I just whipped up some whipping cream and flavored it with some Ghiradelli Cocoa and WOW it was just the right balance to offset the richness of the cake and caramal.

My husband said "Best cake he's EVER had" (he's had alot in 25 yrs with me). In fact, it's way too dangerous to have in my house with the kids away at college, so I sent the rest into the office with him, or else we definitely would have gained 5lbs. this week icon_lol.gifI can't wait to see what his co-workers think.

Thanks again everyone for all the info. I love "furthering my education" here on CC, it's awesome and so are you all thumbs_up.gif

Hawkette Posted 9 Sep 2008 , 2:41pm
post #44 of 76

Dkelly, glad you had fun. I think I'm definitely going to have to try that cake soon. My oven broke this week. icon_cry.gif
The caramel recipe was JodieF's. She has some great filling recipes!

Thanks for sharing your results with us!

ceshell Posted 9 Sep 2008 , 8:37pm
post #45 of 76

SCOOOOOOOOOOOORRRRRRRREEEEE!!!!!!! icon_lol.gif
OMG I am totally going to have to try that caramel sauce filling now!!

Deb_ Posted 9 Sep 2008 , 9:51pm
post #46 of 76

Oh you're so right, I just read my post and realized I said it was Hawkette's recipe. Sorry Jodief, please forgive me icon_redface.gif
My husband just got home from work, with an empty cake carrier. He said the people in his office LOVED the SCW cake with caramal filling!! One lady sent me an e-mail saying "that cake is very dangerous, to my figure" icon_lol.gif
Anyway, RAVE reviews icon_smile.gif
P.S. Hawkette, that stinks that your oven is broken, if you lived near me I'd let you use mine.

ceshell Posted 9 Sep 2008 , 10:24pm
post #47 of 76

Oh yeah, you can come use my oven for your next taste test weekend, that way I get to sample all of the cakes, right??! icon_lol.gif

CakesByLJ Posted 9 Sep 2008 , 10:38pm
post #48 of 76

Oh, I have to jump in here with my praises on that caramel by jodief.. It is really scrumptious... I used it as a filling and as an icing for some Pecan Spice cupcakes... they were a big hit... I mixed one part caramel to 2 parts buttercream.. It was really good.. I still have some of that caramel in the fridge (hidden) icon_biggrin.gif

snarkybaker Posted 9 Sep 2008 , 10:46pm
post #49 of 76
Quote:
Originally Posted by CakeMakar

txkat has a wonderful recipe for blender ganache. I absolutely love it. I make it and eat it out of the fridge. Oops, did I say that out loud?

6 oz UNSWEETENED chocolate
1 cup evaporated milk
1 1/2 c. granulated sugar.

In blender, process milk and sugar together for about ten seconds. Add melted slightly cooled chocolate and blend on high speed until you hear your blender change pitch. This could be several minutes. pour into a bowl and let rest for at least two hours. Overnight is better. If it doesn't firm up while blending, add an extra oz of chocolate. Do not refrigerate unless you want it to set. (I frost the cake when it's runny & then put in the fridge, then cover in fondant.




Thanks! icon_biggrin.gif

JodieF Posted 9 Sep 2008 , 11:15pm
post #50 of 76

dkelly...don't be silly! There's nothing to forgive!
I'm glad you liked the caramel. I've even mixed it with SMBC. Yum, yum and more yum. I did a cake last week that I filled with caramel and chopped snickers.
But, it's pretty awesome with apples too! thumbs_up.gif
Jodie

fiddlesticks Posted 9 Sep 2008 , 11:22pm
post #51 of 76

Ok that caramel recipe sounds delish !
Does it stay on the soft side then ?

Jayde Posted 9 Sep 2008 , 11:58pm
post #52 of 76

I just added a Turtle Cake to my specialty flavors list after trying that AMAZING caramel recipe.

Here is my description:
Rich vanilla bean cake filled with fudgy chocolate ganache, creamy caramel sauce, and toasted chopped pecans.

Ugh so good that your teeth will fall out.

Deb_ Posted 10 Sep 2008 , 12:09am
post #53 of 76
Quote:
Originally Posted by CakesByLJ

Oh, I have to jump in here with my praises on that caramel by jodief.. It is really scrumptious... I used it as a filling and as an icing for some Pecan Spice cupcakes... they were a big hit... I mixed one part caramel to 2 parts buttercream.. It was really good.. I still have some of that caramel in the fridge (hidden) icon_biggrin.gif




OMG.....I have a bowl of the leftover caramel in my fridge too and for the first time since my kids left for college, I'm actually glad their not home to eat it icon_lol.gif
It's just me and hubby, and we all know that our DH's never open up sealed containers, so that baby's all mine icon_razz.gif
See what you started Jodie.....by Friday we'll all be 5lbs heavier from all of your awesome caramel, but it'll be worth every ounce!

isabelianico Posted 10 Sep 2008 , 12:19am
post #54 of 76

Thanks so much! This is awesome!

JodieF Posted 10 Sep 2008 , 1:05am
post #55 of 76

icon_biggrin.gifTo answer the question, it does stay fairly soft, even when cold from the fridge. You cook it to the soft ball stage. You definitely need a candy thermometer. Don't skip the salt at the end! It gives it this sweet/salty flavor that's really delicious!
Try it with Granny Smith apples......ohmigosh!


Jodie

CakesByLJ Posted 10 Sep 2008 , 1:56am
post #56 of 76
Quote:
Originally Posted by JodieF

icon_biggrin.gifJodie




Ohhhhhhhhhh yeah....... caramel covered apples............
it's Fall.. yaahoo icon_lol.gif

fiddlesticks Posted 10 Sep 2008 , 2:05am
post #57 of 76

Thanks so much ! Will it work for a cupcake filling ? Can you fill with a larger round tip ?

JodieF Posted 10 Sep 2008 , 2:21am
post #58 of 76

Sure thing....I've filled cupcakes with it. icon_smile.gif
I always tell myself to make half a batch....just half...no leftovers...no sneaking to the fridge...no justifying eating it because I'm pouring it on APPLES and APPLES are FRUIT and they're GOOD FOR ME!!!!!!

I talk myself into a full batch cause what am I gonna do with 1/2 a can of sweetened condensed milk?????? Throw it away???? *gasp* NOOOOOOOOOO.....better make the FULL BATCH!!! icon_biggrin.gif

fiddlesticks Posted 10 Sep 2008 , 2:28am
post #59 of 76

Thanks so much ! Im ready to sit and eat a bowl full !
I might have to move this to the top of my list!
I just found the caramel apple hershey kisses. and they would be great to top a cupcake filled with your caramel filling !

Hawkette Posted 10 Sep 2008 , 3:09pm
post #60 of 76

Thanks for offering your ovens. You all are very kind. (Or very hungry.) ;p I've ordered a part and it's supposed to arrive Friday (just in time!). I feel so empowered to be fixing my own oven, and faster than the service guy could have. icon_wink.gif

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