Help! Chocolate doctors needed! Made a choc cake & it just doesn't have much of a choc taste. Hate to trash it, so any idea how I can add flavor? Is there a choc simple syrup or something I can pour or brush onto it? Any prescriptions are welcomed
There is something I see online called Magic Chocolate(or other way). I have been told by many that it tastes good and gives it that pretty dark color and super flavor. I don't have time to look for it right now, but maybe search the net for it. It comes in a jar with a screw top.
Hummm, that sounds like it might work. Thanks for the tip. I wonder if I could use some kind of choc sauce that is in the store. I've seen some that may be kind of like the one you are suggesting. I'll have to look.
Next time, substitute some strong coffee for the liquid. Or make espresso with instant espresso powder. Smells wicked bad, but it really boosts the chocolatiness. Not my idea - stole it from others at CC! I will never make another chocolate cake without it!
You could top the cake with a chocolate ganache in the meantime ... won't give the cake itself a ton of flavor, but the overall product will be far richer and chocolatey-er (is that a word? ). Ditto on using the espresso in all your recipes!!
Depending on the recipe I've found that the chocolate flavor becomes more intense after a couple of days.
I've made some recipes that I've thought tasted pretty bland on the first day but given time for the ingredients and flavors to develop, the chocolate flavor becomes much more evident.
Let us know if this is the case with this particular cake.
I agree about subbing out the liquid with coffee, I do this with almost all of my chocolate cake recipes.....you can't taste *coffee*, just a rich chocolate flavor......oh and be sure to use high quality chocolate or cocoa.
If the recipe uses cocoa powder, it really helps to "bloom" the powder. Pour hot (just off boiling) water or coffee over the cocoa powder, let sit for 5 min, then mix until smooth. Let sit until cooled to room temp and then use in the recipe.
Wow! Great tips and ones that I will definitely use. Thanks you all!
add strong coffee in place of some of your liquid, really works great
Depends on the recipe, and also fresh chocolate cake isn't nearly as good as cake that's been frozen or refrigerated (wrapped) overnight....
Use the best Dutch Cocoa you can find - that way you will get the true Chocolate taste - without having to add coffee.
Plus the better the cocoa - the richer colour your cake will be... and lighter in texture as good cocoa is so fine - it distributes better throughout the batter.
I agree with dkelly - any cake tastes better the next day, but especially chocolate.
Along with the coffee, I also use Belgian Chocolate Truffle coffee creamer and chocolate chips!