Would Melted Chocolate Change The Density?

Baking By Recluso Updated 14 Nov 2013 , 8:56pm by vonscakes87

Recluso Posted 23 Oct 2013 , 5:59am
post #1 of 12

Hi folks!

 

A quick question that I'm hoping someone can help with the answer to as it's a bit of a random 'I wonder' moment that's popped up.

 

I'm doing a white chocolate cake for a birthday and normally I grate the chocolate extremely finely as I have found that using blocks and chips has often resulted in little pockets of chocolate within the cake (I'm going for a 'through and through' type of flavour). Now, normally I spend a good couple hours merrily grating away but I've wondered whether melted chocolate, allowed to cool to room temperature (or thereabouts) could be used as a speedier alternative.

 

My main concern is that using melted chocolate would affect the density/texture of the cake and that I'd end up with blondies and not cake although I HAVE read that the brownie texture is actually to do with the sugar > flour ratio as opposed to the consistency/heat of certain ingredients (i.e. the chocolate).

 

Would really appreciate a little insight on this one as I am baking the cake later on this evening and unfortunately don't have time to test the method myself as I normally would.

 

Thanks in advance!

 

R.

11 replies
mfeagan Posted 23 Oct 2013 , 12:36pm
post #2 of 12

You may want to just do a test and put some batter in a cupcake tin. Bake it for about 22 minutes and take it out. That way you will know exactly what it will do. If you don't like it, you're only out a cupcake and not all your batter!

rjcakes Posted 23 Oct 2013 , 3:45pm
post #3 of 12

Just a thought - I've made the pink velvet cake recipe listed on here and it was delicious. Very nice crumb and it's made with melted white chocolate. You could very easily just leave out the pink coloring and you'd have a white chocolate cake. I think just adding melted chocolate to a cake recipe would affect it but I could be wrong! If you need the pink velvet recipe, let me know and I'll dig it up for you.

Good luck!

RJ

AnnieCahill Posted 23 Oct 2013 , 7:08pm
post #4 of 12

Ok, I just re-read your post.  You should be fine to melt it and add it in.  I've added a lot of melted white chocolate to cakes before and it's been fine.

Recluso Posted 23 Oct 2013 , 9:07pm
post #5 of 12

Thanks for the advice folks, it's been much appreciated.

 

It's not a huge amount of chocolate going in, full recipe is as follows (scaled appropriately for the size tin I need to use):

 

- 250g unsalted butter

- 250g caster sugar

- 4 medium eggs (lightly beaten)

- 2 tsp vanilla extract

- 250g self-raising flour

- 150g white chocolate

- 2 tbsp milk (optional)

 

I've used it before for cupcakes but have always grated it. However it was this morning that I really went 'oh I wonder if this would work!' because it seemed a glaringly obvious way of doing things xD

 

RJ- That pink velvet cake sounds lovely! I might have to give that a shot down the line :D

rjcakes Posted 23 Oct 2013 , 9:16pm
post #6 of 12

Here's the pink velvet cake recipe just in case!

 

Pink Velvet Cake Recipe

2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter
1 1/2 cups granulated sugar
4 eggs
1 1/4 cups milk
1 teaspoon vanilla extract
8 ounces white chocolate, melted and cooled
Pink food coloring

1. Sift flour, baking powder and salt together and set aside.
2. In a medium bowl, cream butter until smooth and fluffy.
3. Add sugar to creamed butter and beat until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in vanilla extract.
6. Alternatively beat in dry ingredients with milk, starting and ending with dry ingredients.
7. Fold in melted chocolate.
8. Add food coloring until desired pink colouring is achieved.
9. Bake for 25-35 minutes at 325 degrees or until inserted toothpick comes out clean.

vonscakes87 Posted 23 Oct 2013 , 9:28pm
post #7 of 12

AI think it should be fine.in mud cake recipes you melt the chocolate and its a denser cake but the crumb is so fine,the taste is exquisite its just win win all around!!I say give it a go!

mfeagan Posted 24 Oct 2013 , 12:20am
post #8 of 12

Quote:

Originally Posted by rjcakes 
 

Here's the pink velvet cake recipe just in case!

 

Pink Velvet Cake Recipe

2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter
1 1/2 cups granulated sugar
4 eggs
1 1/4 cups milk
1 teaspoon vanilla extract
8 ounces white chocolate, melted and cooled
Pink food coloring

1. Sift flour, baking powder and salt together and set aside.
2. In a medium bowl, cream butter until smooth and fluffy.
3. Add sugar to creamed butter and beat until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in vanilla extract.
6. Alternatively beat in dry ingredients with milk, starting and ending with dry ingredients.
7. Fold in melted chocolate.
8. Add food coloring until desired pink colouring is achieved.
9. Bake for 25-35 minutes at 325 degrees or until inserted toothpick comes out clean.

YUM!

hotbaker Posted 24 Oct 2013 , 1:07am
post #9 of 12

as long as it is only about 3-4oz. use a good quality white chocolate like Lindt in bar form. Melt the chocolate and fold it into a cup of the finished batter (this is called tempering the batter) then fold the chocolate-batter into the remaining cake batter. 

vonscakes87 Posted 14 Nov 2013 , 8:25pm
post #10 of 12

A

Original message sent by rjcakes

Here's the pink velvet cake recipe just in case!

[COLOR=404040]Pink Velvet Cake Recipe[/COLOR][COLOR=404040] [/COLOR][COLOR=404040] [/COLOR][COLOR=404040]2 1/4 cups all purpose flour[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]2 1/2 tsp baking powder[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]1/4 tsp salt[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]3/4 cup butter[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]1 1/2 cups granulated sugar[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]4 eggs[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]1 1/4 cups milk[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]1 teaspoon vanilla extract[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]8 ounces white chocolate, melted and cooled[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]Pink food coloring[/COLOR][COLOR=404040] [/COLOR][COLOR=404040] [/COLOR][COLOR=404040]1. Sift flour, baking powder and salt together and set aside.[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]2. In a medium bowl, cream butter until smooth and fluffy.[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]3. Add sugar to creamed butter and beat until light and fluffy.[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]4. Add eggs, one at a time, beating well after each addition.[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]5. Beat in vanilla extract.[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]6. Alternatively beat in dry ingredients with milk, starting and ending with dry ingredients.[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]7. Fold in melted chocolate.[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]8. Add food coloring until desired pink colouring is achieved.[/COLOR][COLOR=404040] [/COLOR][COLOR=404040]9. Bake for 25-35 minutes at 325 degrees or until inserted toothpick comes out clean.[/COLOR]

[I]how much cake does this make?what size pans can I use for this?[/I]

rjcakes Posted 14 Nov 2013 , 8:49pm
post #11 of 12

I made it using the big cupcake pan and it was enough so I think it makes a normal 2 layer 9" (1 1/2" per layer).

Good luck!

vonscakes87 Posted 14 Nov 2013 , 8:56pm
post #12 of 12

A

Original message sent by rjcakes

I made it using the big cupcake pan and it was enough so I think it makes a normal 2 layer 9" (1 1/2" per layer). Good luck!

THANK YOU!:smile:

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