? For Scratch Bakers Re: Chocolate Cake Recipe Preferences
Decorating By confectionsofahousewife Updated 14 Apr 2011 , 7:36pm by LindaF144a
This is my all time favorite choc cake recipie! freezes great and holds up well under fondant and carving. Original recipie was from http://www.make-fabulous-cakes.com/chocolate-cake-recipe.html i put my alterations to this recipie in parenthesis and italizesed them
Bomb choc cake
INGREDIENTS
2 cups (250 g) cake flour
1 tsp. (6 g) salt
2 tsp. (10 g) baking soda
1 tsp. (5 g) baking powder
3/4 cup (69 g) unsweetened cocoa
2 cups (400 g) sugar
3/4 cup (180 ml) vegetable oil
1 cup(240 ml) hot coffee
1 cup (240 ml) milk or (1/2 c milk+ 1/4c sour cream +1/4 c heavy whip cream or coffee creamer)
2 large eggs
1 tsp. (4 g) vanilla (+1 tsp vanilla + 1 tsp butter flavor)
METHOD
Preheat the oven to 350°F; and line 2 x 9" round cake pans with parchment or wax circles.
Sift together flour, salt, baking soda, baking powder, cocoa and sugar in a large mixing bowl.
Add the hot coffee, oil and milk and mix it for about 2 minutes.
Scrape down the sides of the bowl and add the eggs and vanilla. Beat for 2 more minutes. This chocolate cake recipe has a very liquid batter.
Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.
Pasted from <http://www.make-fabulous-cakes.com/chocolate-cake-recipe.html>
Linda,
I am so glad that you liked the recipe! I knew the first time that I made it that it was a keeper! Do not however shy away from the borboun (unless you do it for health reasons) as it adds an additional flavor dimension. I actually use only an 1/8 of a cup and the rest sub with water just to get that little extra but not too much. I personally do not think it taste like alcohol AT ALL when I do that. It is just super yummy and my kids even love it (I assume that the alcohol is being baked out).
I will now try this in the cupcake form (did you have the amount of batter used for cupcakes as you did in your previous trials?) thanks for all of the great info!!
Suzi
I'd love to make this. What bourbon do you use. Do you think I could use southern comfort? it's the only bourbon type thing I have...
Suzi I have coco loco in the oven right now! :] I'm excited since Linda tested epicurious and coco loco and liked them both!
I used the 5oz unsweetened cocoa, and I also used the 2 cups of coffee instead of bourbon. It looks pretty in the pan! :]
Jae,
So sorry that I did not get back to you sooner about the recipe/pans. Obviously you figured out your pan situation. I too am about to get one in the oven. I am making a 12" bottom to a bridal shower cake for my cousin. I am very behind on this project (due to be at destination Saturday morning). I have 3/4 of a massive rose made which I am not even sure if I will use!!! Any way post your results...hope you adore this cake as much as I do.
I won't be back on at all today unless I need help with something for my cake.
Happy Baking All!
UGH, I assume the sugar is supposed to be added with the sifted ingredients? I forgot to add it in...
sheesh, I can't believe I've messed up two cakes within two days of each other.
Jae, what size pans did you use for coco loco? Let us know how you like it!
UGH, I assume the sugar is supposed to be added with the sifted ingredients? I forgot to add it in...
sheesh, I can't believe I've messed up two cakes within two days of each other.
Jae in the Coco loco cake the sugar is melted into the butter and chocolate mixture. So if you didn't add it to the sifted ingredients, you did nothing wrong.
Well Linda I didn't add it at all!! Lol! I think I'm too tired to do a recipe right this week! Thank you for pointing that out though I didn't write it down there!
rc1980,
I have only made cupcakes with the Hersheys recipe, but I did notice that they didn't really dome or anything. They didn't truly sink in, but the tops were quite flat and stuck a smidge to the top of my cupcake pans, which made for difficult removal. However, I got them all off in one piece and the taste was out of this world.
rc1980,
I have only made cupcakes with the Hersheys recipe, but I did notice that they didn't really dome or anything. They didn't truly sink in, but the tops were quite flat and stuck a smidge to the top of my cupcake pans, which made for difficult removal. However, I got them all off in one piece and the taste was out of this world.
Try turning your oven to 400 degrees for the first 5-7 minutes of baking then tun back down.
This will cause your cupcake to start baking/rising quickly making a dome then setting it and the rest of the cup can bake as usual.
You may have to mess around with the temp a little but the basis of this works.
Suzi
Hey again Linda!
PS - I actually had a favorite chocolate cupcake recipe (it was eggless if you can believe that) that tasted really good but even looked better as it would dome perfectly without any persuasion from oven temp changes. I loved it but I may have to make a change and condense my many recipes by one!
SORRY FOR THE RUN ON!!!
Suzi! Is there ANY chance you could share that cupcake recipe with me. I've been looking for a good chocolately egg free recipe to make cupcakes to accompany the wedding cake im making. I'd really appreciate it x
Hi all,
A kitchen disater due to my lack of notes to self!! Made the Coco Loco
(2 - 12x2). I lined my pans with parchment as I always do (except for this cake) so of course I realized that I used the parchment after the batter was in the pan. One came out ok and the other one stuck! 
. Yes for some odd reason this cake sticks to the parchment...go figure.
I guess there will now also be cake truffles at this event!
So on that note tonight will be a late one as I have to have that cake done and waiting for me tomorrow to make my schedule! (I can be over meticulous which makes me slow). Not to mention I will be at this event to personally hear all of the opinions cast upon my cake 
.
Suzi! Is there ANY chance you could share that cupcake recipe with me. I've been looking for a good chocolately egg free recipe to make cupcakes to accompany the wedding cake im making. I'd really appreciate it x
Eve,
No problem, give me a little bit as I keep going back and forth between my computer and the cake I am working on so when I get off of here I'll go look it up and when I take my next "cake break" I will post it.
Suzi,
So sorry to here about your disaster. So you cannot put parchment paper in the cake pan with this cake? Good to know.
How do you do it then, just grease and flour or do you use a cake release?
Also, how do you do your cake balls? I have been meaning to try these. I am not crazy about putting frosting into the cake and have been toying with just clumping up some of the cake and smooshing it together.
So we are getting a little off topic here, but it is fun to check in and see how everybody is doing cakewise. Thanks for sharing your day.
I have Coco Loco in the oven now in 2 - 10" pans. The 275 temp has me a little freaked out, though.
Make sure you file a full report here when done!
BTW my DD took these cupcakes to her job today as a last day gift. Everybody loved them. I think I'll be making these again so she can take them to her new room mates too. 
oooh 275 temp. Anxious to hear how it turned out!
How do you do it then, just grease and flour or do you use a cake release?
Also, how do you do your cake balls? I have been meaning to try these. I am not crazy about putting frosting into the cake and have been toying with just clumping up some of the cake and smooshing it together.
Thanks Linda!
I actually use a Wilton product... do not have it in front of me but it is a thick liquid in a bottle that is a combination of flour and some type of fat I assume. I LOVE this product it seems to release just about anything. But just to be on the safe side I do use the parchment because when you least it expect ...expect it, my cake will laugh at me and stick!
As far as the cake "balls", I like to call them cake truffels because that is kind of what they taste like to me, just a little heavier. But don't think that you are making something cake, think candy and maybe that will help you get over the mushing icing into the cake. They are SO good! I have made them in many flavors and I have never had anyone try them and not say that they are delicious then immediately ask for the recipe which I sadly tell them "I have no recipe". Use your favorite cake and slowly mix in your favorite icing just until you can shape a nice ball. Freeze the balls and when solid dip in either white, milk or dark chocolate. You then can immediately place in fridge or freezer to set.
My cousin whom I keep refering to her cakes that I am doing is getting married in October. I will be doing her wedding as well. I am making "caramel apple" truffels. Her theme for the wedding is green apples so I messed around with a few ideas and she loved them though she wanted them to be chocolate inside but they look like a caramel apple. They are in my pics.
As far as the cake "balls", I like to call them cake truffels because that is kind of what they taste like to me, just a little heavier.
Ha - I call them "Cake Truffles" as well! It just sounds so much more appetizing than Cake Balls 
Ha - I call them "Cake Truffles" as well! It just sounds so much more appetizing than Cake Balls
Unless of course doing a bachelorette party!!
Sorry, hope that did not offend anyone. My cake making/decorating delirium is kicking in. 
I've been looking for a good chocolately egg free recipe to make cupcakes to accompany the wedding cake im making. I'd really appreciate it x
Eve,
Now this recipe I have only used as cupcakes not cake so I vouch only for cupcakes. Should you make it as cake please post results!
Here is the recipe. These dome so nicely. Hope you like it.
Dump and Stir Chocolate Cake
adapted from In the Sweet Kitchen by Regan Daley
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tbl. canola oil
1 tbl. white vinegar
1 teaspoon vanilla extract
1 packet Starbucks Via Instant coffee or 2 tsp instant coffee
1 cup cool water
Sift the flour, sugar, cocoa, and baking soda in an 8×8 (or 9×9 reduce baking time by 5-7 minutes) pan. Add the remaining ingredients then stir to combine.
Place the pan into a pre-heated 350* oven for 30 minutes or until a wooden skewer comes out clean. Transfer the pan to a wire rack to cool. Frost with your favorite icing
Coco Loco sampled. Verdict: I give it a 7 out of 10. Now it's still warm, so the flavor might develop, and I'm eating it plain, with no bc, but it doesn't "wow" me like the chocolate stout or sylvia weinstock classic yellow. These are definitely pretty cakes, so I would make them again (I'll try it with bourbon next time, I think) but I can't tell much difference from the Divine Dark Chocolate or the Hershey's (except my Hershey's caved).
The texture is super moist. Kind of sticks to the roof of my mouth. I have no doubt that when paired with my raspberry bc (for a party on saturday), it will rock the crowd, but I feel like it's missing something to be able to stand on it's own.
Letting DH finish the sample cake. I may report back on Sat. after I get to sample it again at the party.
Kelly,
I agree with your assessment so far. I have cupcakes here that are two days old and the taste develops over time. It is one of those cakes that tastes better with age.
I personally would not compare this to a yellow cake though. But that is just me. I found this identical in taste to the epicurious cake, but moisture over these two days is better for the coco loco cake. I found I liked it better than the divine dark. To me that cake was too moist and diluted the taste of the chocolate.
I can see adding the bourbon to this cake and letting it sit for a day would give it a unique taste.
I did make cupcakes though and I think that does make a difference.
Let us know about adding the raspberry flavor, it sounds scrumpous!
I feel like it's missing something to be able to stand on it's own.
Definately try the bourbon; even using half of what they call for (which is what I did tonight) makes a huge difference. It may be the wow factor that you are looking for. At half the called for amount you can not even guess bourbon...just YUM!
I am glad your cakes turned out nicely.
By comparing it to the Sylvia Weinstock, I didn't mean texture or anything. Only that I was so excited when they came out of the oven and even more excited when I tasted them. With the Chocolate Stout, coming out of the oven wasn't such a thrill, but the taste was awesome. (The taste of CakeLove Vanilla LCD also blows me away, but I've never baked it).
With these, I was excited when they came out of the oven, but not so excited when I tasted them. DH didn't finish the sample cake last night, so I had a nibble this morning and it seems a little bland. But, it has been sitting on the counter all night uncovered and is still incredibly moist. I really think I would prefer the flavor with some semi-sweet chocolate, versus unsweetened/dark cocoa. And perhaps some brown sugar. But that might be an entirely different recipe. The raspberry buttercream just makes everything taste wonderful, and the darkness of the cake will help with the sweetness of the bc, so I'm confident it will be a great coupling.
I will definitely try the bourbon at some point, but then that moves this cake into a specialty/gourmet category, I think. Do any of you use special ingredients for your standard chocolate? For example, I'm not going to be putting $25 worth of Plugra butter, Valrohna chocolate, and liquor into a kids' birthday cake. A wedding cake, yes, but I'm not yet in that realm. I might try the Coco Loco again with my own tweaks because it truly is a beautiful cake.
Has anyone tried tweaking the Double Chocolate Layer? The sugar ratio is higher than the flour, and I assume that's ok because there's a higher fat content. I wonder what would happen if the oil were dropped to 1/4 cup and the sugar dropped to 2.5 cups. I don't know enough about baking to know what would make a beautiful texture.
Coco Loco sampled. Verdict: I give it a 7 out of 10. it doesn't "wow" me like the chocolate stout or sylvia weinstock classic yellow.
Do you care to share these 2 recipes?
Curious, as you brought up the "Gourmet" recipes; do you use the Stout recipe for clients or just a family favorite?
As far as pricing if you saw my many rambles I am not actively "selling" right now as some of my plans have changed (I believe I will end up being an in home baker instead of the store front originally planned) but while I was coming up with flavors I did actually seperate anything that contained alcohol and labeled it as "Top Shelf" it was to be priced higher then the others (this would have been the third tier) as I consider anything that was not a plain vanilla, white, yellow or chocolate as a specialty flavor and was also higher in price.
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