I just had the chocolate WASC submitted by cakepro....VERY good...I exchanged all the water for coffee though....YUM! With a layer of chocolate cheesecake in the center and the cake being cold was very good. Thanks cakepro! Deb

I want to try this recipe, BUT I don't like coffee. Could I just leave it out.... or what could I replace it with??

hsterling.....you cannot taste the coffee....not one bit. I promise! I was so freaked out about adding it...it totally enhances the flavor.

Rockysmom....click on recipes...scroll down...it's called AMAZING chocolate WASC cake..the word amazing maybe hindering your search.

Here's the link: http://www.cakecentral.com/cake_recipe-7367-8-AMAZING-Chocolate-WASC-Cake.html

ddaigle...ok, THANKS!

Yummy...can't wait to try the recipe!!!

ddaigle...did you use instant coffee? Did your cake sink at all? That's happend to me twice using DH mixes.

Flourpots...I did not use instant coffee. I had some already made in my coffee pot and just exchanged it for the water. I had no sinkage, as I used a flour nail AND baking strips. I don't enjoy baking chocolate cakes at all because I usually always overbake...but this turned out perfect. AND...I can't swear I used DH mix...it was the dark chocolate fudge? Whoever makes that. Deb

Thank you ddaigle. I am going to trust you and try it soon!!!

Ok...thanks so much .

I tried this a couple weeks ago and YES it was sooo good! I second that.. you can't taste the coffee at all. I did not have a problem with it sinking and used nothing as far as a flower nail or strips.

ddaigle when you made the cake, did you also add the tablespoon of instant coffee as is in the recipe in addition to the regular coffee? Also, I'm really interested in knowing where you got the chocolate cheesecake recipe for the filling? Thanks so much

........I want to try this recipe, BUT I don't like coffee. Could I just leave it out....

I don't think there is anyone on earth who **HATES!!** coffee as much as I do......
BUT.....as has been said, you really! don't taste it! It just intensifies the chocolate flavor.

I've made this before, always using DH Dark Chocolate Fudge mix and it tastes awesome. I made a 2 batches yesterday (4 boxes!) for cakes this week, and every round cake sunk. My 2 squares did not sink. But I didn't use the strips with them because I wanted a hump - they were perfectly flat!

The last 8" round I made I did without strips, and it sunk too...

I think maybe next time I will try the flower nail.

kakeladi....you can leave the coffee out...I finally nerved up because I heard so many people talking about how great it was..I was scared to make it for the first time for the bosses birthday..but I decided to go for it. There were many people that can't stand coffee and they flipped out because they couldn't taste it.....I was so reluctant myself....I'm not sure if the coffee had anything to do with it.....but this was a very dense, rich cake (the cheesecake center didn't help)....but it was not sweet at all.....just this OMG, rich taste.

Butternut.....I left out the 2T. of instant coffee becuase I used 1 1/3 cups of coffee instead of water...and as far as my chocolate cheesecake....I used the New York recipe from "allrecipes.com".just to find out it is the same recipe on the box of cream cheese. I justed added a bag of melted semi-sweet chocolate chips.

P.S.....the cake is my "basket of strawberries" in my gallery....TONS of chocolate.

I read here on CC that if you add a teaspoon of baking powder to your batter your cake won't sink...I'm going to do that the next time I use a DH mix.

I would think there was baking powerder in the cake mix??? I dunno....I heard when you bake your cake on too low of a temp it sinks.....so many opinions! LOL...I still like to listen to them all.

Me too, LOL...I like to know all the options...I can't recall who posted it, but I think it was specifically about DH mixes...of course I read it after having 2 sink.

Flourpots~ when you say 'sink', do you mean comes out flat on top, or sunken in the center?

If just flat, my understanding is that's the way the WASC or choc. one turns out. If sunken, then it's not quite cooked yet.

Thanks so much. I've only had one cake "sink" in the middle. My mystery was soon solved when I discovered it wasn't quite done in the middle It was so weird because I had checked it like I always do right in the middle and the tester came out clean. But after I took it out and it sunk, I checked it again and there was batter on it. Things that make ya go hmmmmmmmmmmm.

Sorry, double post.

I have this recipe in my favs, but I hadn't tried it yet. I will now! I'm going to try the cheesecake middle, also. (Thanks!) Since some of you are talking about sinking cake, let me add my experience. I made a poundcake (sheetcake) for a birthday party recently and it was sunken in the middle. It was completely done. I have no idea what happened. I didn't have time to do another one. I just decorated it and tried to hide that as much as I could. I used the baking strips on it and a flower nail in the middle. Go figure!


Lisa

PS your chocolate with chocolate-dipped-strawberries-on-top cake is to die for.

Dumb question here, but is the coffee hot when you add it, or room temp?

Hazel

I make the choc WASC too, but I make it a bit differently:

I use cake flour because chocolate cakes are so heavy and it keep sit lighter.
- Replace 1/3 cup of the cake flour with 1/3 cup cocoa powder.
- Use 1 cup chocolate milk and 2 cups brewed coffee.
- Add a pkg of chocolate fyudge pudding mix.
- And finally, I use Nielsen Massey's chocolate extract instead of vanilla!

MacsMom,
I've never made a Chocolate WASC cake before. Can you tell me the difference in your recipe and the other Amazing recipe?

Hazel...my coffee was cold (as in room temp).