Jenndelisle Posted 11 Aug 2013 , 9:43pm
post #1 of

AOk, so now I'm officially addicted to cc! I have an awesome chocolate cake recipe, it is YUMMY. BUT, it's too moist, it won't hold up in tiers, it really isn't firm enough. Does anyone have any ideas as to how this recipe can be changed so that it can be as firm as the WASC recipe, still staying moist? I'm in love with this cake & find it is such a waste that I can't use it for my orders because of its lack of firmness. Thanks!

Here it is: 1 cup milk + 1 tbsp vinegar for buttermilk

2 eggs 1/2 cup oil 1 cup strong coffee (1 1/2 cups water + 3 tbsp ground coffee) 1 tsp vanilla

1 3/4 cups AP flour 2 cups sugar 1 tsp baking powder 2 tsp baking soda 1/2 tsp salt

The recipe turns out very thin, almost like a french crepe recipe before cooking it.

13 replies
Stitches Posted 12 Aug 2013 , 12:14am
post #2 of

With-out actually baking your recipe.........your recipe looks like most chocolate cake recipes......the ONE place where it looks different is the top part with the milk and vinegar. If you use 1 cup. of sour cream in place of your milk/buttermilk, that should fix your recipe.

carmijok Posted 12 Aug 2013 , 12:19am
post #3 of

ANot seeing the cocoa in here. How much do you use?

MimiFix Posted 12 Aug 2013 , 1:18am
post #4 of
Quote:
Originally Posted by Jenndelisle 

1 cup milk +
1 tbsp vinegar for buttermilk

2 eggs
1/2 cup oil
1 cup strong coffee (1 1/2 cups water + 3 tbsp ground coffee)
1 tsp vanilla

1 3/4 cups AP flour
2 cups sugar
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt

 

 I don't understand the parentheses next to 1 cup strong coffee. How much coffee in the recipe?

 

This recipe is a version of the Hershey chocolate cake recipe. Stitches recommended using sour cream instead of buttermilk. Or reduce the amount of milk by 1/2 cup. And reduce the baking soda to 1 teaspoon.

Stitches Posted 12 Aug 2013 , 1:24am
post #5 of
Quote:
Originally Posted by carmijok 

Not seeing the cocoa in here. How much do you use?

Sheesh.........good point!

Cakegirl74 Posted 12 Aug 2013 , 1:48am
post #6 of

AI use the Hersey's Perfect Chocolate cake recipe and I have started to add a Tbsp of meringue powder to the recipe. I have found that it helps to firm it up a bit without drying it out.

BatterUpCake Posted 12 Aug 2013 , 2:01am
post #7 of

I would just make a chocolate wasc and replace 1/2 the liquid with strong coffee. I love it. You could also replace the other 1/2 with a mocha coffee creamer

yortma Posted 12 Aug 2013 , 2:06am
post #8 of

I always use the Deluxe Devil's food cake from the back of the Softasilk box, made with Hershey's special dark cocoa.  it is great, very chocolatey, moist, but not dense. I double it, halve it, it has never failed, and it is easy and always a hit. I have used it in tiered cakes, including topsy turvy types without any problem.    Last year I tried at least a dozen recipes from various sources,  including the Hershey's and this was the winner.  

 

 

 

http://www.pillsburybaking.com/recipes/details/3107

Jenndelisle Posted 12 Aug 2013 , 3:02am
post #9 of

AOops, my bd, 3/4 cups cocoa. To make 1 cup strong coffee, I put 1 1/2 cups of water in my coffee machine with 3 tbsp ground coffee, hope this clarifies things up. I also forgot to add that 1/2 cup of rum is poured onto the cooked cake.

MBalaska Posted 12 Aug 2013 , 3:48am

Quote:

Originally Posted by yortma 

I always use the Deluxe Devil's food cake from the back of the Softasilk box, made with Hershey's special dark cocoa.

http://www.pillsburybaking.com/recipes/details/3107

The recipe on the Softasilk box with the Dutch Alkalized Cocoa just didn't give enough chocolate punch.  I tried DAC in several recipes, but everyone liked the regular Hersheys cocoa better.  I'll bet that the recipe is rockin' good with the Dark Cocoa though!

MimiFix Posted 12 Aug 2013 , 10:18am
Quote:
Originally Posted by Jenndelisle 

To make 1 cup strong coffee, I put 1 1/2 cups of water in my coffee machine with 3 tbsp ground coffee, hope this clarifies things up.
I also forgot to add that 1/2 cup of rum is poured onto the cooked cake.

1. Have you remeasured the coffee after brewing, to make sure that only 1 cup goes into the recipe?

2. If you are baking this cake to use as tiers, then do not pour 1/2 cup liquid over the baked cake. If you're making this cake to simply enjoy, go ahead and add the last 1/2 cup after baking. But skip this step when the cake will be used for constructing a tiered cake.   

Jenndelisle Posted 12 Aug 2013 , 2:56pm

AYes, coffee is measured a 2nd time after brewing. Even without the alcohol, it is too moist / mushy. It's just too bad I can't keep the rum in my recipe for stacked cakes, that's what makes the recipe so yummy. Or is there some essence I can put instead? If so, inthe uncooked batter or after baking?

JWinslow Posted 12 Aug 2013 , 3:02pm

Your recipe is fairly close to the Martha Stewart One bowl recipe which is also thin.  So what jumps out at me in comparing the two is the amount of oil. 

I assumed you were using cocoa :)  I have never had a problem with her recipe so maybe you could compare and adjust from there.

 

Martha Stewart One Bowl Chocolate Cake

·  3/4 cup unsweetened Dutch cocoa powder

·  1 1/2 cups all-purpose flour

·  1 1/2 cups sugar

·  1 1/2 teaspoons baking soda

·  3/4 teaspoon baking powder

·  3/4 teaspoon salt

·  2 large eggs

·  3/4 cup low-fat buttermilk

·  3/4 cup warm water (I use strong coffee - measure after it's been made)

·  3 tablespoons safflower oil (I use reg vegie oil)

·  1 teaspoon pure vanilla extract (I use 2 tsp)

MimiFix Posted 12 Aug 2013 , 3:35pm
Quote:
Originally Posted by Jenndelisle 

is there some essence I can put instead? If so, inthe uncooked batter or after baking?

In the batter, you can use rum extract - 1/4 teaspoon rum extract in addition to the vanilla. Or instead of 1 cup coffee, use 3/4 cup coffee and 1/4 cup rum. Adjust flavor to suit your preference. 

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