cakebaker1978 Posted 5 Oct 2008 , 6:41am
post #1 of

Can anyone give me this recipe?? Sounds like heaven but I can't find the recipe! Any help would be great!! Thanks everyone!! CC rocks!!

19 replies
BCJean Posted 5 Oct 2008 , 7:17am
post #2 of

Here's the link, it's on p3 of another thread. http://forum.cakecentral.com/c.....87-30.html

JanH Posted 5 Oct 2008 , 7:20am
post #3 of

Here you go:

http://tinyurl.com/4yydx6

HTH

mcdonald Posted 5 Oct 2008 , 12:06pm
post #4 of

I have heard about this recipe before and sounds like I will have to give it a try!!

Thanks for the post!

ceshell Posted 6 Oct 2008 , 7:03am
post #5 of

Here's the link from the thread BCJean tried to give you http://forum.cakecentral.com/cake-decorating-ftopic-52587-30.html

Use that version! The members of egullet.com spent some 20+ pages tweaking the recipe in order to "perfect" it; that version represents their most favorite modifications. Ignore the part about the cake doming and cracking; I don't really have that problem.

Good luck, it's awesome icon_smile.gif.

eatdessert1st Posted 6 Oct 2008 , 12:29pm
post #6 of

I suggest using the hot coffee. You can't taste the coffee... it really complements the chocolate.

Melanie Mc.

maimai16 Posted 19 Mar 2009 , 5:34am
post #7 of

hmmm... i'm going to try this version soon =)

ceshell Posted 19 Mar 2009 , 6:26am
post #8 of
Quote:
Originally Posted by maimai16

hmmm... i'm going to try this version soon =)


Please report back with your results! thumbs_up.gif

maimai16 Posted 19 Mar 2009 , 6:37am
post #9 of
Quote:
Originally Posted by ceshell

Quote:
Originally Posted by maimai16

hmmm... i'm going to try this version soon =)

Please report back with your results! thumbs_up.gif



ei, ceshell, got one question for you... if i use them for cupcakes, do you a suggestion on how i can cover them? aren't they going to lose their form??

ceshell Posted 19 Mar 2009 , 7:46am

If you are talking about during the steaming stage, for the cc's I just line them up in a brownie pan or glass baking dish (i.e. something deep enough to do the next stepicon_smile.gif, and place a cookie tray on top of said dish/baking pan, like a lid. After completely cooled, then lay plastic wrap atop the cupcakes (making sure the plastic wrap touches/clings to the top of each one), then wrap the dish in foil to seal out air, then freeze. You can also wrap them individually if you do it gently enough.

maimai16 Posted 19 Mar 2009 , 7:55am

thanks ceshel icon_biggrin.gif you're the best! icon_wink.gif

didi5 Posted 19 Mar 2009 , 10:47pm
Quote:
Originally Posted by ceshell



Use that version! The members of egullet.com spent some 20+ pages tweaking the recipe in order to "perfect" it; that version represents their most favorite modifications. Ignore the part about the cake doming and cracking; I don't really have that problem.




Yeah I remember reading most of the pages in that discussion. That's actually how I got the recipe. The biggest issue they had in that forum with that cake was that it makes quite a large dome when done. Not an issue for me though...I just cut it out and I get to try the cake! It's really a good cake though. It has a dense crumb and like the name implies it tastes like a brownie! I think I'll make one this weekend...

evasmama Posted 2 Aug 2013 , 5:25am

ADoes anyone have the text of this recipe? The link to the CC forum page is dead. Thanks!

Godot Posted 2 Aug 2013 , 6:49am

AI'm pretty sure his book is still in print. You can probably find a used copy on Amazon, or check your local library.

mcaulir Posted 2 Aug 2013 , 7:19am

The link in JanH's post works fine.

FlourPots Posted 2 Aug 2013 , 7:47am
Quote:
Originally Posted by evasmama 

Does anyone have the text of this recipe? The link to the CC forum page is dead. Thanks!

 

 

http://cakecentral.com/t/52587/hersheys-perfectly-chocolate-chocolate-cake

evasmama Posted 4 Aug 2013 , 3:31am

A

Original message sent by mcaulir

The link in JanH's post works fine.

Thanks,but I meant the tweaked version that is supposed to be in another CC forum post.

Danilou Posted 9 Mar 2014 , 7:30pm

AHi I made this last night. I love the velvety soft texture of this cake. I'm just wondering does the flavour improve over time and does the bitter flavour of the cocoa mellow?

Danilou Posted 10 Mar 2014 , 12:45am

AAnyone??? By the way this is a pic of the cake[IMG]http://cakecentral.com/content/type/61/id/3201387/width/200/height/400[/IMG]

TheSweetTreat Posted 21 Mar 2014 , 3:31pm

I'm curious about this as well. :)

Quote by @%username% on %date%

%body%