Joined: Jan 29, 2009
Posts: 94
Location: Louisiana
Posted:
Fri Jul 03, 2009 5:45 am
Do you have to decide which two you're making by 7/4 to be included in the results? I want to try two, just not sure which two.
vicki3336 Junior Member
Joined: Oct 15, 2008
Posts: 56
Location: Texas
Posted:
Fri Jul 03, 2009 5:57 am
Sorry for such a newbie question, but I'm a little confused regarding cocoa. I know there is a difference between cocoa and Dutch-processed cocoa. If a recipe just says "cocoa" does it matter which is used? I have a can of Hershey's "Special Dark" cocoa which says it is a "Blend of natural and Dutched cocoas". Does that mean its a hybrid of some sort? Also, is there a preferred high-end brand?
AKA_cupcakeshoppe Forum Fanatic
Joined: Feb 10, 2008
Posts: 1810
Location: Pinas!
Birthday: Oct 08
Posted:
Fri Jul 03, 2009 6:06 am
Personally I use Dutch-processed cocoa for anything that requires cocoa. I like the taste better. I use a local brand that costs me about $4.50 for 2 kilos.
artscallion Frequent Member
Joined: Mar 05, 2009
Posts: 442
Location: Providence, RI
Posted:
Fri Jul 03, 2009 9:20 am
CindyD333 wrote:
Do you have to decide which two you're making by 7/4 to be included in the results? I want to try two, just not sure which two.
Cindy, the 7/4 deadline is for recipe submissions, meaning if you have (or know of) a recipe you would like included in the challenge, submit by 7/4.
Then on 7/5 I will post a final list of the submitted recipes with the recipes themselves.
Choose and sign up for two recipes you will be testing at that point. We would like folks to do this by 7/7 so we can see if all the recipes are being covered. But in reality, you can sign up late if you need more time to decide. The only real requirement is that your review is submitted by 7/31 if you want it included in the final challenge results.
ceshell Forum SuperStar!
Joined: Feb 05, 2006
Posts: 2739
Location: Sunny Southern California
Birthday: May 01
I think when I suggested the SCW Fudge Brownie cake I didn't realize it had technically already been submitted -- I thought you had a running list of potential submissions that people were choosing from, so I wanted to make sure that one was on the final list. You said they seem to both be the same anyway, right?!
You know what though: nobody has suggested the Hershey's standard "Perfectly Chocolate Cake." It's such a commonly baked cake - I wonder if it should be in there...??
artscallion Frequent Member
Joined: Mar 05, 2009
Posts: 442
Location: Providence, RI
Posted:
Fri Jul 03, 2009 9:27 am
vicki3336 wrote:
Sorry for such a newbie question, but I'm a little confused regarding cocoa. I know there is a difference between cocoa and Dutch-processed cocoa. If a recipe just says "cocoa" does it matter which is used? I have a can of Hershey's "Special Dark" cocoa which says it is a "Blend of natural and Dutched cocoas". Does that mean its a hybrid of some sort? Also, is there a preferred high-end brand?
There is a difference in the alkaline level. So you need to be careful which you choose or it could throw off the leavening chemistry in the recipe. My advice, if you aren't comfortable with the science, is to always use non-dutched cocoa unless the recipe specifically calls for it.
The Joy of Baking gives a good rundown of the science as well as the characteristics of each.
vicki3336 Junior Member
Joined: Oct 15, 2008
Posts: 56
Location: Texas
Posted:
Fri Jul 03, 2009 10:08 am
Thanks for the info. I'll check out that website. I need all the help I can get; I'm determined to figure out this scratch-baking thing!
artscallion Frequent Member
Joined: Mar 05, 2009
Posts: 442
Location: Providence, RI
I think when I suggested the SCW Fudge Brownie cake I didn't realize it had technically already been submitted -- I thought you had a running list of potential submissions that people were choosing from, so I wanted to make sure that one was on the final list. You said they seem to both be the same anyway, right?!
You know what though: nobody has suggested the Hershey's standard "Perfectly Chocolate Cake." It's such a commonly baked cake - I wonder if it should be in there...??
ceshell, yes, that is a list of submitted recipes. I'm actually the one who submitted the SCW recipe earlier in the week when I was bored and wanted to start baking. I made it on Tuesday, I think and just took it out of the freezer this morning. I' m going to be filling it with caramel, frosting with ganach and covering with fondant for the weekend's festivities. So I'll only get to sample the carving scraps in their true, unadorned state. I 'm thinking that won't really be enough to judge it. So I'll probably make the egullet method for a second trial.
We were discussing a Hershys cake on page two, I think. Is that the one you're referring to? If so, we've nixed it in favor of one listed as Wicked Wanda's, which is apparently the same with a minor improvement.
dkelly Forum SuperStar!
Joined: Aug 16, 2008
Posts: 3663
Location: Red Sox Nation
Birthday: Nov 16
Posted:
Fri Jul 03, 2009 12:10 pm
Hey guys, here's the recipe for my second submission
Sylvia Weinstock's Chocolate Fudge Cake
A hint on making this fudge cake a hit: Make sure the cocoa powder mixture is at room temperature before you add it to the rest of the recipe.
2/3 cup water
3/4 cup unsweetened cocoa powder
2 tablespoons vanilla extract
1/4 cup brewed coffee
1lb (4 sticks) unsalted butter at room temp
2 1/3 cups sugar
12 large eggs
11 1/2 ounces unsweetened chocolate, melted
2 1/2 cups cake flour
1 tablepoon baking soda
1. Preheat the oven to 300 degrees. Butter two 8 x 3 inch baking pans or one 12 x 3 inch round or square pan and line with parchment.
2. In a small saucepan, bring the water to a boil. Pour the boiling water into a bowl and add the cocoa powder, vanilla, and coffee, whisking vigorously until the mixture is smooth and no lumps remain. Set aside and let the mixture cool to room temperature.
3. In a large bowl of an electric mixer, cream the butter on medium speed for 3 minutes. Add the sugar and mix for another 3 minutes, or until the batter is light in color and fluffy. Add the eggs, one at a time. Stop the mixer and scrape down the sides with a rubber spatula.
4. Add the melted chocolate and mix on medium speed for 1 minute, until all the chocolate is well incorporated.
5. Sift the flour and baking soda together. Reduce the mixer speed to low and add the flour mixture alternately with the cocoa mixture, beginning and ending with the flour.
6. Pour the batter into the prepared pans and place the pans in the center of the oven. Bake for 60 to 70 minutes until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean.
This cake is dense and bakes more evenly in a slow oven.
Serves 12 - 15
Note: For a richer cake, you can substitute coffee for the 2/3 cup water
Wow, I can't believe this cake takes 12 eggs and 1lb butter , not exactly a budget cake.
CourtnChris Regular Member
Joined: Jan 03, 2009
Posts: 113
Posted:
Fri Jul 03, 2009 1:33 pm
Wow that sure is a lot of eggs.. I am anxious to try it though because I loved her yellow cake.
artscallion Frequent Member
Joined: Mar 05, 2009
Posts: 442
Location: Providence, RI
Posted:
Fri Jul 03, 2009 2:11 pm
CourtnChris wrote:
Wow that sure is a lot of eggs.. I am anxious to try it though because I loved her yellow cake.
Agreed. I will try whichever cake wins the yellow cake scratch-off, just to see. But for now, the SW yellow cake is going to be what I base my yellow cake on. And it'll take one heck of a cake to beat it.
I can't wait to hear the results for her chocolate cake.
Lita829 Forum Addict
Joined: Mar 17, 2009
Posts: 549
Location: Pennsylvania
Birthday: Aug 29
Posted:
Fri Jul 03, 2009 2:30 pm
I just wanted to make a running list of all the recipes that we have so far for the Chocolate Cake Scratch-Off. This is what we have so far:
Sugar – 2 cups
Flour – 1 and 3/4 cups
Cocoa – 3/4 cup
Baking soda – 2 teaspoons
Baking Powder – 1 teaspoon
Salt – 1 teaspoon
Mix together well, then in same bowl, add the following:
Eggs – 2 (just put them in, mix later)
Buttermilk – 1 cup ( or 3/4 cup milk with 1/4 cup vinegar )
Strong Coffee – 1 cup ( can be hot or cold, but cold is better because hot might “scramble” the eggs!)
Oil – 1/3 cup
Vanilla – 1 teaspoon
I usually double the recipe, one batch in a 10" round pan and I get a tall cake.
Here's a cake from Epicurious (Giant Chocolate Cake with Bittersweet Ganache) that I tried last weekend. It was good, but a little dry. It got rave reviews from the Epicurious community, so I'd like to try it again just to see if I did something wrong.
Giraffe11 submitted:
Black Magic Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Nutritional Information per serving (1/12th recipe):
Calories: 310, Total Fat: 11g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 30mg, Sodium: 480mg, Total Carbohydrate: 51g, Dietary Fiber: =1g, Sugars: 35g, Protein: 4g, Vitamin A: 0%DV*, Vitamin C: 0%DV*, Calcium: 4%DV*, Iron: 10%DV*
Lita submitted:
Deluxe Chocolate Cake
2 C sugar
1 C butter
3/4 tsp almond extract
2 tsp vanilla
3 eggs
2 1/2 C cake flour, sifted
1 C cocoa powder ( I use Hershey's Special Dark)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 C buttermilk
Preheat oven to 350 degrees F. Cream butter and sugar until light and fluffy. Add in extracts and combine. Beat in eggs, one at a time. Add combined dry ingredients, alternating with the buttermilk, in 4 additions, beginning and ending with the dry. Beat at medium speed for a minute longer. Bake 9" layers 45-50 min and cuppies 26-30 min.
Maryjsgirl submitted:
--------------------------------------------------------------------------------
Here is the double chocolate layer cake from Epicurious.com. This has been my go to chocolate cake. It is very moist and makes nice cupcakes also. The first time I made it I used instant coffee. I absolutely hate coffee, but everyone swears you can't taste it. I actually did taste it! So now when I make it I only add half the amount of instant coffee crystals to the boiling water.
* 3 ounces fine-quality semisweet chocolate such as Callebaut
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
This is the best chocolate cake ever. It's delicious to the last crumb.
Ingredients
2 1/2 cups all-purpose flour
1 1/4 cups (285 g) granulated sugar
3/4 cup (170 g) dark brown sugar, packed
1 cup (110 g) Dutch processed cocoa powder
2 1/4 tsp baking soda
1 1/2 tsp salt
2 1/4 cups (18 fl oz or 540 ml) buttermilk
1 cup (230 g) unsalted butter, room temperature
2 large eggs
1 1/2 tsp pure vanilla extract
6 oz (168 g) melted semisweet fine quality chocolate
1. Heat oven to 350°F (175°C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.
2. Measure all ingredients (except the chocolate) into a large mixer bowl.
3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
5. Spoon into the pans and level them well with an offset spatula.
6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
DKelly submitted:
Ugh...I can't find this recipe on-line, so I'll have to type it out. This is from the "Whimsicalbakehoues fun to make cakes that taste as good as they look" book.
Here goes...............
Whimsical Bakehouse Chocolate Butter Cake
Grease and flour two 10 x 3" round pans. Preheat the oven to 350deg.
In a bowl, combine and whisk until there are no lumps
1cup hot coffee
1cup cocoa powder
Add and whisk until smooth
1cup cold water
On a piece of wax paper, sift together
3 cups cake flour
2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
In the bowl of an electric mixer, beat at high speed until light and fluffy:
Add the dry ingredients alternately to the butter and egg mixture with the cocoa, mixing until smooth.
Pour 3 cups of the batter into one 10 inch pan and the remaining batter into the other 10 inch pan. Bake the less full pan for 20 to 25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out of their pans.
Yield 9 cups of batter
AND
Sylvia Weinstock's Chocolate Fudge Cake
A hint on making this fudge cake a hit: Make sure the cocoa powder mixture is at room temperature before you add it to the rest of the recipe.
2/3 cup water
3/4 cup unsweetened cocoa powder
2 tablespoons vanilla extract
1/4 cup brewed coffee
1lb (4 sticks) unsalted butter at room temp
2 1/3 cups sugar
12 large eggs
11 1/2 ounces unsweetened chocolate, melted
2 1/2 cups cake flour
1 tablepoon baking soda
1. Preheat the oven to 300 degrees. Butter two 8 x 3 inch baking pans or one 12 x 3 inch round or square pan and line with parchment.
2. In a small saucepan, bring the water to a boil. Pour the boiling water into a bowl and add the cocoa powder, vanilla, and coffee, whisking vigorously until the mixture is smooth and no lumps remain. Set aside and let the mixture cool to room temperature.
3. In a large bowl of an electric mixer, cream the butter on medium speed for 3 minutes. Add the sugar and mix for another 3 minutes, or until the batter is light in color and fluffy. Add the eggs, one at a time. Stop the mixer and scrape down the sides with a rubber spatula.
4. Add the melted chocolate and mix on medium speed for 1 minute, until all the chocolate is well incorporated.
5. Sift the flour and baking soda together. Reduce the mixer speed to low and add the flour mixture alternately with the cocoa mixture, beginning and ending with the flour.
6. Pour the batter into the prepared pans and place the pans in the center of the oven. Bake for 60 to 70 minutes until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean.
This cake is dense and bakes more evenly in a slow oven.
Serves 12 - 15
Note: For a richer cake, you can substitute coffee for the 2/3 cup water
Ahuvas submitted:
Okay I am putting forward my grandmother's chocolate cake. I have found it to be light yet sturdy.
Here it is:
Lily's Chocolate Cake
250 grams (9 ounces) margarine/butter
3 cups sugar
2 cups water
5 Tbs cocoa
1 tsp baking soda
4 eggs
3 cups self-raising flour
Bring to boil first 5 ingredients and put on a low simmer for for a minute or two. Keep a careful eye on the pot as it can very quickly rise and pour over the sides!
Let cool
Beat eggs and add to the cooled mixture. Whisk in self-raising flour. Make sure to use a whisk otherwise you will get lumps of flour. If you get lumps you can always use a stick blender to make a smooth consistency - it doesnt harm it.
Bake 350 degrees celcius for 45 minutes – 1 hour or until done in the center.
13 ounces flour (3 Cups)
5 ounces cocoa (1.5 cups)
1 1/2 tsp. soda
1 tsp. salt
2 c. sugar
3/4 c. butter
3 eggs
1 c. buttermilk
2/3 c. veg. oil
2 tsp. vanilla
1 1/2 cups boiling water (or coffee)
1. Preheat oven to 300°. (275° if using an electric oven)
Raise oven shelves as high as possible.
Prepare pans (grease and flour).
(General instructions at beginning of book state all recipes fill two 10” or 11” round pans for thin, non tortable layers. I'm using two 8" square pans)
2. Combine dry ingredients in mixer bowl and stir evenly.
3. Add eggs, buttermilk, butter, oil & vanilla at once and stir to mix.
Beat for two minutes, scraping bowl once.
Stir in water.
4. Pour into prepared pans up to 1” to 1 1/2" deep and bake 1 hour until firm to touch.
Cool in pan on rack for 5 minutes only.
Cover with plastic wrap and flip cake out.
Bring plastic wrap up and completely seal cake.
Cool.
Freeze.
Planet Cake’s Chocolate Mud Cake
2 cups water
21 oz sugar
9 oz dark chocolate
13 oz butter unsalted
10 2/3 oz plain flour
2 oz self raising flour
1 1/2 oz cocoa powder
3 eggs lightly beaten
1. Preheat oven to 320°
2. Grease two 8” round cake pans, line base and sides with baking paper.
3. Combine water and sugar in a medium saucepan and heat until the sugar has dissolved.
4. Remove the saucepan from the heat and add in the chopped chocolate and the butter. Stir constantly until all ingredients are combined and smooth.
5. Allow the mixture to cool to room temperature.
6. Sift the flours and cocoa powder together, gently fold into the mixture.
7. Fold in eggs one at a time until smooth.
8. Pour the mixture into prepared pan.
9. Bake about 1 hour. To test insert a skewer into the cake when it comes out clean the cake is ready.
I hope I got them all. Let me know if I missed any.
Last edited by Lita829 on Fri Jul 03, 2009 6:21 pm; edited 1 time in total
artscallion Frequent Member
Joined: Mar 05, 2009
Posts: 442
Location: Providence, RI
Posted:
Fri Jul 03, 2009 5:33 pm
You forgot my submissions, Lita...
SC Woolley’s Fudge Brownie Cake (book version)
13 ounces flour (3 Cups)
5 ounces cocoa (1.5 cups)
1 1/2 tsp. soda
1 tsp. salt
2 c. sugar
3/4 c. butter
3 eggs
1 c. buttermilk
2/3 c. veg. oil
2 tsp. vanilla
1 1/2 cups boiling water (or coffee)
1. Preheat oven to 300°. (275° if using an electric oven)
Raise oven shelves as high as possible.
Prepare pans (grease and flour).
(General instructions at beginning of book state all recipes fill two 10” or 11” round pans for thin, non tortable layers. I'm using two 8" square pans)
2. Combine dry ingredients in mixer bowl and stir evenly.
3. Add eggs, buttermilk, butter, oil & vanilla at once and stir to mix.
Beat for two minutes, scraping bowl once.
Stir in water.
4. Pour into prepared pans up to 1” to 1 1/2" deep and bake 1 hour until firm to touch.
Cool in pan on rack for 5 minutes only.
Cover with plastic wrap and flip cake out.
Bring plastic wrap up and completely seal cake.
Cool.
Freeze.
Planet Cake’s Chocolate Mud Cake
2 cups water
21 oz sugar
9 oz dark chocolate
13 oz butter unsalted
10 2/3 oz plain flour
2 oz self raising flour
1 1/2 oz cocoa powder
3 eggs lightly beaten
1. Preheat oven to 320°
2. Grease two 8” round cake pans, line base and sides with baking paper.
3. Combine water and sugar in a medium saucepan and heat until the sugar has dissolved.
4. Remove the saucepan from the heat and add in the chopped chocolate and the butter. Stir constantly until all ingredients are combined and smooth.
5. Allow the mixture to cool to room temperature.
6. Sift the flours and cocoa powder together, gently fold into the mixture.
7. Fold in eggs one at a time until smooth.
8. Pour the mixture into prepared pan.
9. Bake about 1 hour. To test insert a skewer into the cake when it comes out clean the cake is ready.
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and 1lb butter 
