Bland Chocolate Cake Recipe, Help!

Baking By gfbakergirl88 Updated 15 Dec 2011 , 1:39pm by AnnieCahill

gfbakergirl88 Posted 14 Dec 2011 , 10:59pm
post #1 of 10

Is there anything I can add to the cake to give it a more "rounded" flavor, right now it has a very flat flavor. I use pure vanilla and cocoa powder in the recipe. I was thinking about adding some creme boquet or some other kind of flavor extract to make the flavor better. Any ideas?

9 replies
LisaPeps Posted 14 Dec 2011 , 11:10pm
post #2 of 10

What brand of cocoa are you using and how do you incorporate it into the batter?

sillywabbitz Posted 14 Dec 2011 , 11:15pm
post #3 of 10

I always add a little almond extract to chocolate cake. It really adds a hint of something special. I also use strong coffee for the liquid instead of water. I actually made it so strong one time that the batter smelled like coffee instead of chocolate. Baked up it was DELICIOUS! Coffee naturally brings out the flavor in chocolate.

FromScratchSF Posted 14 Dec 2011 , 11:40pm
post #4 of 10

Not all cocoa powders are the same and don't have the same percentage of cocoa fat. Try another brand. I use a 24% dutch processed cocoa rouge and believe me, it needs no artificial flavor boost.

mclaren Posted 14 Dec 2011 , 11:47pm
post #5 of 10

My recipe has coffee in it.
You can also replace the milk with buttermilk for some twang.

gfbakergirl88 Posted 15 Dec 2011 , 12:04am
post #6 of 10

Thanks, I think I'm going to try a different cocoa powder, and some coffee. The recipe I have calls for boiling the water and adding cocoa powder and cooling it before you add it to the dry ingredients.

mclaren Posted 15 Dec 2011 , 3:08am
post #7 of 10
Quote:
Originally Posted by gfbakergirl88

Thanks, I think I'm going to try a different cocoa powder, and some coffee. The recipe I have calls for boiling the water and adding cocoa powder and cooling it before you add it to the dry ingredients.




My recipe has hot boiling coffee icon_wink.gif and I use dark cocoa powder. My chocolate cake always comes out a very dark chocolate shade, almost black.

mclaren Posted 15 Dec 2011 , 4:55am
post #8 of 10

My recipe has coffee in it.
You can also replace the milk with buttermilk for some twang.

mclaren Posted 15 Dec 2011 , 12:18pm
post #9 of 10

My recipe has coffee in it.
You can also replace the milk with buttermilk for some twang.

AnnieCahill Posted 15 Dec 2011 , 1:39pm
post #10 of 10

Absolutely replace some or all of the liquid in your recipe with strongly brewed coffee. Believe it or not, the recipe on the Hershey can is excellent. It is so moist and delicious. I have made it with their Dutch processed cocoa (I think the recipe is called Black Magic cake) and coffee and it was a very deep fudgey cake with a deep chocolate flavor.

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