Chocolate Chips In Cake

Decorating By moralna Updated 8 Feb 2007 , 10:27pm by indigojods

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moralna Posted 8 Feb 2007 , 4:16pm
post #1 of 13

Whenever i bake a cake with chocolate chips, it seems that most seem to bake at the bottom of the cake. Can someone give me some hints as to how to bake the cake and have the chips bake throughout the cake instead of them sinking to the bottom. Thanks.

12 replies
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karenm0712 Posted 8 Feb 2007 , 4:20pm
post #2 of 13

Oh I would like to know this too! Mine do the same thing!!!

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navaretteb Posted 8 Feb 2007 , 4:21pm
post #3 of 13

Hi! I read somewhere on the boards that you toss them in flour so they cling in the batter. I hope I remembered that right icon_redface.gificon_biggrin.gif

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shelbur10 Posted 8 Feb 2007 , 4:23pm
post #4 of 13
Quote:
Originally Posted by navaretteb

Hi! I read somewhere on the boards that you toss them in flour so they cling in the batter. I hope I remembered that right icon_redface.gificon_biggrin.gif


That's right. I've never done it, but I've heard it several times. Let us know how it works!

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awolf24 Posted 8 Feb 2007 , 4:23pm
post #5 of 13

People have mentioned using the mini-chips instead which tend to remain suspended throughout the batter better.

You could also try adding some extra flour to your recipe to thicken up the batter. I do this when I make my checkerboard cake to help the different batters not run together. I think per Pampered Chef's instructions, it is something like 1/2 c of flour extra. I know that too much could dry out your cake...but it might be worth trying.

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patton78 Posted 8 Feb 2007 , 4:25pm
post #6 of 13

No need to add extra flour to your cake...jus toss your chips in flour, this works! It helps suspend the chips in the cake batter so they won't sink!

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melissablack Posted 8 Feb 2007 , 4:27pm
post #7 of 13

They say you're supposed to coat them in flour before adding them to the cake batter icon_smile.gif

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Kayakado Posted 8 Feb 2007 , 4:28pm
post #8 of 13

Whenever I use raisins or prunes in a cake or custard, I dust them with flour so they don't sink to the bottom or rise to the top. You might try chopping the chips up smaller as well. My recipes that call for chocolate say 1/4 inch pieces or smaller, about the size of minis. I often use some of the more gourmet chocolate chips in cakes and cookies and those chips tend to be larger than nestle or hersheys, so I chop them.

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moralna Posted 8 Feb 2007 , 4:42pm
post #9 of 13

Thanks everyone!!!

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mkolmar Posted 8 Feb 2007 , 9:07pm
post #10 of 13

The mini-chocolate chips lightly dusted in flour works great. I've done this a few times--I prefer using the mini-chips because they are not as heavy.

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brcorlew Posted 8 Feb 2007 , 9:16pm
post #11 of 13

I second the mini chip idea. I only use minis in my cakes and they turn out great, I don't even have to coat them in flour. In fact I made the cake that was on the cover of the last Woman's World magazine with mini chips and cherry pie filling in a Devil's Food cake mix....yum, yum! Good luck to you! icon_smile.gif

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BCo Posted 8 Feb 2007 , 9:22pm
post #12 of 13

You can also toss them in a little bit of your dry cake mix if you didn't want the extra flour. Just pour out a little of you dry cake mix into a bowl add your chips and toss and then when you add them to the batter mixture just stir in the chips along with any dry mixture left in the bowl.

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indigojods Posted 8 Feb 2007 , 10:27pm
post #13 of 13

I use pretty large Ghirardelli chips and just toss them in a ziploc bag with probably a tsp or two of flour and that works great.

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