Hi, I baked couple of times Ultimate Choclate cake Martha Stewart recepie. The taste of the cake is delicious but it is sooo dense. I am not sure it is suppose to or not? but does not look like by picture it should be dense. I never make any choc cake. I am looking something that should be soft and or want to correct myslef of making Ultimate Choclate cake where I am doing something wrong.
I beat butter and sugar by hand, and followed exact she suggested but never comes out spongy. Any suggestion will be great and much appreciate.
Last, I am looking to make a Gradutaion hat, What should I do?
1 -I am thinking to make a base with making a choclate collar? should I do this?
2-And top just flat drying with melting choclate on parchment paper?
3- Should I add the black in choclate?
suggestion will be appreciation. Thanks!
Hi, I baked couple of times Ultimate Choclate cake Martha Stewart recepie. The taste of the cake is delicious but it is sooo dense. I am not sure it is suppose to or not? but does not look like by picture it should be dense. I never make any choc cake. I am looking something that should be soft and or want to correct myslef of making Ultimate Choclate cake where I am doing something wrong.
I beat butter and sugar by hand, and followed exact she suggested but never comes out spongy. Any suggestion will be great and much appreciate.
Last, I am looking to make a Gradutaion hat, What should I do?
1 -I am thinking to make a base with making a choclate collar? should I do this?
2-And top just flat drying with melting choclate on parchment paper?
3- Should I add the black in choclate?
suggestion will be appreciation. Thanks!
Thanks dear for share the information.....
Hi,
Sorry can't help with the choc cake rece as I'm not at all familiar with it.
But I've done a grad hat before, and I used rice crispies treats for it, covered with black fondant.
HTH!
I don't know, I feel like you could probably get away with adding a little more baking soda.
for the recipe:
recipe never says to cream the butter and sugar, this is the time the cake structure is starting and the fat must be incorported throughout evenly and aerated.
so: cream with a mixer until light and fluffy:
then proceed as recipe.
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