sberryp Posted 19 Mar 2012 , 7:51pm
post #1 of

I have the his new book and wanted to know if you have tried his chocolate cake recipe , is it any good? I would also like to know about the other cake recipes in the book, but I have recently recieved a request for a chocolate cake. Thanks so much!!!

17 replies
Kathy107 Posted 19 Mar 2012 , 8:38pm
post #2 of

Hi, I made the chocolate cake from his first book last year as cupcakes. I believe the same recipe is in his 2nd book. I wasn't impressed with them. I haven't tried any other recipes from the book and would like to know if anyone else baked from either book.

sberryp Posted 19 Mar 2012 , 10:49pm
post #3 of

Wow, that's what I am reading from amazon

knwalter Posted 20 Mar 2012 , 3:01am
post #4 of

I just found this most delicious, moist, perfect recipe for Chocolate Cake. I don't know if you're stacking and don't know how it would do for carving, but it's the best, most moist chocolate cake I've ever made. This recipe came from Lisa Glass @ http://www.justapinch.com

Black Magic Cake
Prep Time: 15 Min
Cook Time: 40 Min

Ingredients
1 3/4 c all purpose flour
2 c   sugar
3/4 c   cocoa powder
2 tsp   baking soda
1 tsp   baking powder
1 tsp salt
2   eggs
1 c   strong black coffee, cooled
1 c   buttermilk
1/2 c   vegetable oil
1 tsp   real vanilla extract

Directions
1 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2 Add eggs, coffee, buttermilk, oil, and vanilla.
3 Beat at medium speed for two minutes. Batter will be thin.
4 Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
5 Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. icon_biggrin.gif

myxstorie Posted 20 Mar 2012 , 2:56pm
post #5 of

Kelly, can you taste the coffee in that recipe? I only ask because I absolutely can't stand the stuff! XD

Karema Posted 20 Mar 2012 , 3:54pm
post #6 of

The recipe above is similar to what I use as well except I use 1 cup of cocoa 1 cup of oil and 2 cups of flour. I also stir in a 1/2 cup of mini chocolate chips. I dust them in flour first. You can not taste the cofee in the recipe and it is very moist but doesn't fall apart. My customers love it.

Apti Posted 20 Mar 2012 , 7:34pm
post #7 of
Quote:
Originally Posted by myxstorie

Kelly, can you taste the coffee in that recipe? I only ask because I absolutely can't stand the stuff! XD




I can't answer for that specific recipe, but I also HATE coffee and tried a chocolate cake recipe with coffee and all the coffee did was enhance the chocolate flavor. It's a "different" taste, but not coffee-like at all. Try any chocolate cake recipe and substitute coffee for the liquid; I think you'll be pleasantly surprised.

jgifford Posted 20 Mar 2012 , 7:57pm
post #8 of
Quote:
Originally Posted by knwalter

I just found this most delicious, moist, perfect recipe for Chocolate Cake. I don't know if you're stacking and don't know how it would do for carving, but it's the best, most moist chocolate cake I've ever made. This recipe came from Lisa Glass @ http://www.justapinch.com

Black Magic Cake
Prep Time: 15 Min
Cook Time: 40 Min

Ingredients
1 3/4 c all purpose flour
2 c   sugar
3/4 c   cocoa powder
2 tsp   baking soda
1 tsp   baking powder
1 tsp salt
2   eggs
1 c   strong black coffee, cooled
1 c   buttermilk
1/2 c   vegetable oil
1 tsp   real vanilla extract

Directions
1 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2 Add eggs, coffee, buttermilk, oil, and vanilla.
3 Beat at medium speed for two minutes. Batter will be thin.
4 Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
5 Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. icon_biggrin.gif




This is the recipe I use - - it's one of my most requested.

thumbs_up.gifthumbs_up.gificon_smile.gif

sberryp Posted 20 Mar 2012 , 8:54pm
post #9 of

Is this a strong cake that can be stacked and carved?

jgifford Posted 20 Mar 2012 , 9:01pm

I've never stacked more than 2 layers or tried to carve it, sorry. It makes fabulous cupcakes which is what I normally use it for.

sberryp Posted 20 Mar 2012 , 11:05pm

I also saw this recipe on Hershey's website

cakelady1827 Posted 20 Mar 2012 , 11:13pm

@jGifford how many cupcakes do you get from this recipe?
and are they moist and dense?

knwalter Posted 21 Mar 2012 , 1:42am

@ myxstorie and Apti
No way, you cannot taste the coffee one bit! Apti is right, it just enhances the flavor of the chocolate.

@ cakelady1827
Not sure how many cupcakes, but I got the perfect amount to fill my two 8" X 2" cake pans, so I'm figuring probably around 24-30???????? I personally haven't made cupcakes.....yet icon_smile.gif .....but my cakes were extremely moist, not too dense though, medium to light density I would have to say.

@ sberryp
I've never stacked a cake period, I'm new to this whole thing, but it seems a bit too light for stacking and it's so moist I doubt it would be a good carving cake. Although I've heard that it's not the cake with the stacking, it's the support system you use. I guess I'll be letting you all know the beginning of May, I am using this recipe to do my first ever stacked cake and it's also a topsy turvy, so I'll be carving as well. Wish me luck, because taste wise, this is a hit for sure!

@jgifford
icon_smile.gif-------------------------------------------------------- (drooling smiley)

jgifford Posted 21 Mar 2012 , 1:11pm
Quote:
Originally Posted by cakelady1827

@jGifford how many cupcakes do you get from this recipe?
and are they moist and dense?




I get 24 regular and 12 mini out of this. They're very moist, but not too dense.

ChristineCMC Posted 21 Mar 2012 , 1:36pm

I'm glad to know that I am not the only one who had problems with his recipes. I bought his book thinking I would get the most amazing recipes. Now I will say, I didn't try any of the pastries but I did make some of the cakes and buttercream icing. I think I will stick with the recipes I used before I got his book.

As one of the reviews pointed out on Amazon - In the beginning of the book, he points out that bakers often use codes in their personal recipes to keep competetors from knowing their recipes. So why would he give the bread and butter recipies of his bakery to everyone.

I agree.

cherryfondant Posted 22 Mar 2012 , 8:52am

I haven't tried any of the recipes in the book yet,but I want to try the buttercream but it takes heaps of vegetable shortening and to get crisco in Australia I'm paying $11 for a 1lb and it's hard to find, can only get from a few places,so I don't want to waste it on a bad recipe.

dools Posted 5 May 2013 , 10:55am

AI am a huge fan of Buddy, however, I must say, some of the recipes in his book are not the best, while others are amazing! It's just a trial and error process. This time, I wanted to make his chocolate cake, but didn't have time for a trial/error, so I went with the chocolate recipe mentioned above--it was absolutely delicious!

It was a very moist and light cake. The only negative comment I recieved was when my mom tasted the cake by itself, w/o frosting or filling, and said it could use more sugar. However, once all assembled, she took it back! So it's up to you, you could add more sugar if you want. I will probably only add it if my frostings and filling are light and mildly sweet for future cakes.

Also, this cake is definitely not sturdy enough for carving (unless you freeze it perhaps) and may not be the best option, though decent enough, for stacking (frozen again)

Claire138 Posted 5 May 2013 , 2:23pm
Quote:
Originally Posted by knwalter View Post

I just found this most delicious, moist, perfect recipe for Chocolate Cake. I don't know if you're stacking and don't know how it would do for carving, but it's the best, most moist chocolate cake I've ever made. This recipe came from Lisa Glass @ http://www.justapinch.com

Black Magic Cake
Prep Time: 15 Min
Cook Time: 40 Min

Ingredients
1 3/4 c all purpose flour
2 c   sugar
3/4 c   cocoa powder
2 tsp   baking soda
1 tsp   baking powder
1 tsp salt
2   eggs
1 c   strong black coffee, cooled
1 c   buttermilk
1/2 c   vegetable oil
1 tsp   real vanilla extract

Directions
1 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2 Add eggs, coffee, buttermilk, oil, and vanilla.
3 Beat at medium speed for two minutes. Batter will be thin.
4 Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
5 Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. icon_biggrin.gif

 

This sounds like the Heshey's recipe which I use for cupcakes, I don't find it dense enough for carving even with the cake being frozen. You need a more "stable" cake to carve like a chocolate mud cake. For a cake that is not being carved like a small 6 inch or something I use this recipe - it is delicious.

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