Cake Central › Cake Forums › Cake Talk › Cake Disasters › Aftertaste and sunken centered chocolate cake. Why?
New Posts  All Forums:Forum Nav:

Aftertaste and sunken centered chocolate cake. Why? - Page 2

post #16 of 30
Thread Starter 
I used regular cocoa powder (Hershey's, to be exact). This is what I've always used when making this recipe. As for the baking soda, I had my hubby do a run to the supermarket to pick up a fresh box (just in case). The baking powder is not old at all. Besides I used it in the other cakes and they all turned out well, including the new chocolate cake I made to replace this icky-tasting one.

I'm thinking it might have been either one of the eggs, maybe I overbeat the mix (though I guess that wouldn't account for the taste), or the baking soda (even thought the date on the box said it was good for another month and I store that box in a plastic container).
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #17 of 30
I wonder if the amounts for baking soda/baking powder is wrong. Typically, you have more b. powder in a recipe than baking soda.
post #18 of 30
Quote:
Originally Posted by redpanda

What kind of cocoa did you use? Regular or Dutch Process? If it was the Dutch Process, which is darker, and the recipe called for regular, the acid/alkaline balance would be off, which could cause the falling, and maybe an off taste. Since the recipe was old, it would definitely have the assumption that you would be using the "normal" cocoa.


For me, this is the reason. Soapy aftertaste is what remains when baking soda is used without acid. This is the reason most chocolate cakes contain buttermilk, sour cream or something similar as the liquid ingredient. In your recipe there isn't any additional acidic part. If you are inclined so, use buttermilk the next time instead water or add some lemon juice or vinegar (1-2 teaspoons) to the water.
For "modern" cocoa the recipe seems to be off.

The soapy aftertaste is baking soda problem, but not the "old baking soda" one. The taste would actually improve with old baking soda in this case - but you wouldn't get enough rise.

Edited to add: I did look up Hershey's cocoa - it actually comes in two different forms - "natural" and "special dark" which is dutch processed. Did you use the last one? It would account for all the problems - darker cake, not rising well, aftertaste...
post #19 of 30
Thread Starter 
Thanks so much for the information. I never really understand all the science to baking (I'm ashamed to admit icon_redface.gif ). No, I only used the regular Hershey's cocoa. As a matter of fact, the last time I tried to buy the dark version, the store didn't have it! But unless they changed the formula over the years, this is the same one I've always used.

I don't know....maybe somewhere during the baking process I had a blond or senior moment - no offense to anyone! I thought I did everything the way I've always done in the past. Guess it's one of those things where I'll never be sure what really happened.

Thanks again for trying to help me out. icon_smile.gif
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #20 of 30
Is it possible that you picked up some kind of metallic taste from your cooling rack. I know once I bought a cheap turkey roaster and it came with rack. The rack actually put a greenish tint on my turkey, and where it touched the turkey it made it have a metallic taste. Lessoned learned. Not more cheap equipment. You get what you pay for. I wouldn't imagine it could be your pans, as you said that you made other cakes just fine. Sorry I can't be of more help and sorry this happened to you. It's always disappointing when something like this happens, especially when you don't know why.
post #21 of 30
Thread Starter 
Thanks, cabecakes, but these are the same racks I've been using for a while - not new or cheap (at least not Really cheap) icon_lol.gif . Besides, in an effort to not have to keep piling things in the sink to be washed later, I've been using a piece of wax paper or parchment paper between the cake and the rack, so there's really no direct contact. Thanks for giving it some thought and giving me another idea as to why it might have happened.
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #22 of 30
Just trying to think outside the box. Sorry I couldn't have been more help.
post #23 of 30
Thread Starter 
thumbs_up.gif
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #24 of 30
I use that recipe all the time and the only time it got weird was when I discovered my hanging oven thermometer had gone crazy and I was under baking it (which caused it to sink in the center). Even then, it still tasted great. Years ago, my perfect brownie recipe went rogue on me...looked and tasted strange. After several batches, I finally realized the brownies hadn't changed, I had switched the baking soda and salt amounts icon_redface.gif. Is it possible that something was switched?
post #25 of 30
Thread Starter 
The only thing I did differently that I know of is that I used two 8" x 3" pans instead of my 9" x 1.5" pans. Hmmmm, wonder if that caused my problems.
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #26 of 30
I don't think so...I split a single recipe between two 8 inch rounds all the time...have you made it since the nasties?
post #27 of 30
Thread Starter 
I didn't think that would cause the problem. No, I haven't made it again. I've only made the chocolate WASC cake and that was so good I made that again. Don't know if I'll bother going back to this recipe.

I remember my mother saying something: things don't taste the same as they used to because they change the ingredients all the time. By that she meant that the milk, butter, etc. that you used to buy 10 years ago is different than the stuff you get today and that affects the outcome of your recipes. Oh well.........
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #28 of 30
Thread Starter 
I didn't think that would cause the problem. No, I haven't made it again. I've only made the chocolate WASC cake and that was so good I made that again. Don't know if I'll bother going back to this recipe.

I remember my mother saying something: things don't taste the same as they used to because they change the ingredients all the time. By that she meant that the milk, butter, etc. that you used to buy 10 years ago is different than the stuff you get today and that affects the outcome of your recipes. Oh well.........
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #29 of 30
Oil....flour..... they can go rancid.

Jen icon_smile.gif
Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
Reply
Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
Reply
post #30 of 30
Thread Starter 
Thanks, Jennifer. I hope you didn't think I meant the oil, flour and some other ingredients when I said how my mother mentioned that things change. lol I was referring to how the manufacturing of certain ingredients change over the years which affect products and thus make the results of baking/cooking different from when you made a recipe using the "old" ingredients. Does that make sense?

I guess a great example would be how Crisco no longer contains the same amount of sat. fat. Can't make frosting that comes out the same as it did when Crisco had the higher saturated fat content.
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Disasters
Cake Central › Cake Forums › Cake Talk › Cake Disasters › Aftertaste and sunken centered chocolate cake. Why?