I use wasc based recipes and change out the liquids and such for different flavors... the other day I made mocha cake by flavoring the chocolate cake with a little coffee liqueur.
After baking I noticed a tiny area at the bottom center of each layer that was darker and almost more fidgey looking.
Later realized that my cake was lacking in the coffee flavor... and I think that's where it went!
Have you EVER had this kind of thing happened before? I am stumped! I didn't do anything different than my usual mixing and such.
I'd be grateful for any input and advice on this.
Did you taste the dark fidgey part?
When I flavor chocolate WASC with Kahlua, I have to add A LOT in order for the flavor to be detected. I replace about 2/3 of the liquid.
Oh, and I've never had that dark, fidgey thing happen. I can't imagine what that was all about.
Yeah it had a hint of coffee, but i think sall in all i only added a few TBS of the liqueur.... so ill bump it up. thanks!