Joined: Feb 05, 2006
Posts: 2739
Location: Sunny Southern California
Birthday: May 01
Posted:
Sun Jul 05, 2009 7:06 pm
I just thought of this last night when I was baking some cupcakes and ran out of my normal cocoa, which is Barry dutch processed. When reviewing recipes and mentioning their "chocolateyness" we might want to indicate which kind we used, if the recipe does not specify. For example, for the SCW cake it just says "cocoa" but I ALWAYS use dutch process. Well when I ran out last night I had to substitute 1/3 of my cocoa with regular old Hershey's. I thought it made a difference in the chocolateyness of the cake and realized that major ingredient was worth a mention as we cake-off!
artscallion Frequent Member
Joined: Mar 05, 2009
Posts: 442
Location: Providence, RI
Posted:
Sun Jul 05, 2009 7:41 pm
I know I'm supposed to post the final working list of submissions today that we sign up on. But I've been out all day and just got home and am too exhausted. I'll post it first thing in the morning. Good to see you've all been hard at work!
Now, off to bed...zzz.zzz.
AKA_cupcakeshoppe Forum Fanatic
Joined: Feb 10, 2008
Posts: 1810
Location: Pinas!
Birthday: Oct 08
Posted:
Sun Jul 05, 2009 7:52 pm
guys let's wait for artscallion to finalize the list of recipes and then do that copy/paste thing again so we can keep track easily.
ceshell, i ALWAYS use dutch-processed too. But it's a local brand I can't really afford to buy Hershey's cocoa. I like Dutch-processed a lot. Nice color and depth of flavor.
ceshell Forum SuperStar!
Joined: Feb 05, 2006
Posts: 2739
Location: Sunny Southern California
Birthday: May 01
Posted:
Sun Jul 05, 2009 11:29 pm
I totally agree; I am fortunate in that I live near a restaurant supply store. The Barry DP cocoa is actually cheaper to buy than plain old Hershey's off the shelf, since I can buy it in bulk. Yay for DP cocoa!
ceshell Forum SuperStar!
Joined: Feb 05, 2006
Posts: 2739
Location: Sunny Southern California
Birthday: May 01
Posted:
Sun Jul 05, 2009 11:30 pm
I totally agree; I am fortunate in that I live near a restaurant supply store. The Barry DP cocoa is actually cheaper to buy than plain old Hershey's off the shelf, since I can buy it in bulk. Yay for DP cocoa!
artscallion Frequent Member
Joined: Mar 05, 2009
Posts: 442
Location: Providence, RI
Posted:
Mon Jul 06, 2009 5:32 am
Here's the working list of submitted recipes. When we've had variations I've included them in parentheses. It is preferred that we all use the main recipe listed so we are comparing apples and apples, rather than apples and oranges. But we aren't God, and don't command you do it our way. So, if you prefer to use one of the variations, just indicate so in your review.
I'll repost the list of actual recipes/links in a separate post after this one with all the corrections.
Once you have chosen which recipes you will be testing, copy this list (INCLUDING THE FIRST LINE THAT DIRECTS FOLKS TO THE RECIPES) from the most recent posting of it, add your name beside those recipes, and re-post the list. If you see that everyone is choosing the same recipes, try and pick something else so that we get a broad range of reviews. Who knows? the best recipe may end up being an unknown!
Joined: Mar 05, 2009
Posts: 442
Location: Providence, RI
Posted:
Mon Jul 06, 2009 6:06 am
THE RECIPES
Scott Clark Woolley’s Fudge Brownie Cake (original book version)
13 ounces flour
5 ounces cocoa
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. I’ve heard his recipes are designed to come out very thin because he hates torting.)
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.
Scott Clark Woolley’s Fudge Brownie Cake (egullet forum version)
sift together:
3 c. flour
1 1/2 c. cocoa
1 1/2 tsp. soda
1 tsp. salt
reserve.
Cream:
3/4 c. butter
with
2 c. sugar
Then add: until creamy
3 eggs
1 c. buttermilk
2/3 c. veg. oil
2 tsp. vanilla
Then mix in you dry ingredients from above.
To this you add:
1 1/2 c, boiling water or hot coffee
Dirrections: The author recommends 275-300F oven and NOT hotter. Bake until toothpick inserted in center comes out clean, anywhere from 35min to 1 hour. They are allowed to cool in the pans for ONLY/exactly 5 minutes and then you turn them out and wrap them in plastic wrap, sealing them. This step can't be omitted, it does steam the cake and that does make the cake better then if you air cooled it.
Be forwarned this cake does not rise high in the pan, it will be pretty close to the level of batter when finished. This cake can be baked in any size pan with-out changes.
2 cups water
20 oz sugar
8 oz dark good quality chocolate
13 oz butter unsalted
11 oz plain flour
2 oz self raising flour
1 1/3 oz cocoa powder
3 eggs lightly beaten
1. Preheat oven (320°F)
2. Grease an 8in square or 9in round cake tin, line the base and sides with baking paper.
3. Combine water and sugar in a large 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 until all ingredients are combined and melted. I found that the chocolate although melted is suspended in the syrup rather than being combined into it.
5. Allow the mixture to cool to room temperature.
6. Sift the flours and cocoa powder together, with a balloon whisk, carefully incorporate into the syrup
7. Add the eggs in one at a time and whisk until smooth.
8. Pour the mixture into prepared pan.
9. Bake in a moderately slow oven for about 2 to 2 1/2 hours. To test, insert a skewer into the cake when it comes out clean the cake is ready. I use a fan oven at 320°F and found that my cake was baked in 2 hours.
Wicked Wanda's Chocolate Cake
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.
Deluxe Chocolate Cake - Softasilk
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.
Chocolate Coke Cake
• 2 cups sugar
• 2 cups flour
• 1 cup butter
• 1 cup Coke
• 3 tablespoons cocoa
• 1/4 cup buttermilk
• 1 teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
1 Place the sugar and flour into a mixing bowl and set aside.
2 Bring the butter, coke and cocoa to a boil.
3 Add the boiled mixture to the sugar and flour.
4 Blend in the remaining ingredients.
5 Place into 3 8 or 9 inch cake pans.
6 Bake at 375 degrees for 25 minutes.
Giant Chocolate Cake
Nonstick vegetable oil spray
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup plus 3 tablespoons unsweetened cocoa powder
• 1 cup boiling water
• 2 cups sugar
• 3 large eggs
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
• 1 cup buttermilk
• 1 teaspoon vanilla extract
Preheat oven to 350°F. Spray 12-inch round cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round. Spray parchment paper with nonstick spray. Dust pan with flour, tapping out any excess. Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl. Sift cocoa into another medium bowl. Pour 1 cup boiling water over cocoa; whisk to blend. Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes. Add butter to egg mixture and beat until blended. Beat in cocoa mixture. Add buttermilk and vanilla; beat to blend. Add dry ingredients and beat on low just to blend. Transfer batter to prepared pan; smooth top.
Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
Double Chocolate Layer Cake - maryjsgirl
* 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.
Toba Garett, Chocolate fudge cake
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.
Yield: two 8-inch (20-cm) cakes
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
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
Chocolate Stout Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper.
Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
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 doesn’t harm it.
Bake 350°F for 45 minutes – 1 hour or until done in the center.
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Joined: Mar 17, 2009
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Location: Pennsylvania
Birthday: Aug 29
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