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? for scratch bakers re: chocolate cake recipe preferences - Page 18

post #256 of 281
I made the coco loco recipe as a cake this week instead of cupcakes. It was absolutely super delicious! And moist too. I used it for my Wilton gumpaste and fondant class. I'll post a photo soon.
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post #257 of 281
Quote:
Originally Posted by imagenthatnj

I love these two recipes (vanilla and chocolate cakes) from Sky High: Irresistible Triple Layers Cakes. They were featured in this blog:

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

They both bake to perfection, no changes made to the recipes.



I tried the Sky High Chocolate and didn't like it. Texture wise it was great...soft & moist. I just didn't care for the flavor. I could taste the Cinnamon & didn't like it. I'm going to try the vanilla version and see if I like that.
post #258 of 281
Quote:
Originally Posted by Maria925

Quote:
Originally Posted by imagenthatnj

I love these two recipes (vanilla and chocolate cakes) from Sky High: Irresistible Triple Layers Cakes. They were featured in this blog:

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

They both bake to perfection, no changes made to the recipes.



I tried the Sky High Chocolate and didn't like it. Texture wise it was great...soft & moist. I just didn't care for the flavor. I could taste the Cinnamon & didn't like it. I'm going to try the vanilla version and see if I like that.

The easy solution is to leave the cinnamon out.

I'll have to try the chocolate recipe. I like the idea of trying the soft and moist texture. What brand chocolate did you use, cause this does make a difference in the outcome of the cake.
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post #259 of 281
Yes, leave the cinnamon out. Other than that, I love the texture in that cake.

But, I just remembered. From the same book, I also absolutely adore this other recipe. I have never made it with the peanut butter frosting and the glaze, it is also moist and delicious (probably due to the sour cream and the oil). It gets requested now as the only chocolate cake my family would like to have...

http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/

I mix it in one bowl in 15 min. (less if you're experienced, lol). Sometimes, no mixer.
post #260 of 281
I love and continue to use Lindy Smiths chocolate cake and madiera cake receipes - they taste great, carve great, are dense and weightbearing and you can add lemon, orange, rosewater, coconut, etc etc to change either receipt up a bit. The chocolate cake is really really lovely and the trimmings make great cake balls.
if in doubt stick on more stuff

check out my lovely cupcake shop at www.thelittlecupcakecafe.co.uk
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if in doubt stick on more stuff

check out my lovely cupcake shop at www.thelittlecupcakecafe.co.uk
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post #261 of 281
Suzi I just had to let you know that I used your cupcake recipe for the first time at the weekend for a friend of mine who has an egg allergy. It was actually my sons birthday and she was one of our guests. When I told her that all of the food at the party was egg-free, including the cupcakes, she almost cried. Everyone at the party thought they were delicious and my friend took the spare ones home. She just emailed me again to thank me for the cupcakes so I thought I'd better give you feedback.

Thanks again for the recipe! I'll definitely be using it again thumbs_up.gif
post #262 of 281
I have enjoyed reading all the posts for the "scratch chocolate cake". Being a beginner baker I have learned a lot of tips! I usually bake the "Hershey's Cake" and it comes out great everytime, however I am going to try the coco loco cake for my daughters birthday next week. I will bake and freeze this Sunday. I just have to make a decision whether to use the real chocolate or cocoa! Do you think I need to use a flower nail for baking the cake? I am baking 2-10" rounds -wll one batch fill these two pans?? I hope that I have too much batter so that I can make a mini cake to eat!! Wish me luck! icon_smile.gif
post #263 of 281
I forgot to ask one thing... for the coffee - do you use instant or brewed coffee from a coffee machine? Is one better than the other?

Thanks icon_smile.gif
post #264 of 281
Hi Toni -

I can't answer about the flower nail. I did make a 12" cake using bake even strips and no nail. It baked fine, it just took longer.

By far if you want a moist cake, freeze it in the pan within 10 minutes of taking it out of the oven. I can't believe what a difference this made. I will do this with every cake from now on.

I used coffee straight from the pot, not i stant. IMO this is really a mocha cake. I can taste the coffee with it as written. I used a local roasted coffee once and the coffee taste was stronger. Now i use 1 cup coffee and 1 cup water. I get the chocolate enhancement and no coffee taste. When i want mocha cake, i use 2 cups.
Enjoy and let us know hpw you like it.
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post #265 of 281
Quote:
Originally Posted by LindaF144

Hi Toni -

I can't answer about the flower nail. I did make a 12" cake using bake even strips and no nail. It baked fine, it just took longer.

By far if you want a moist cake, freeze it in the pan within 10 minutes of taking it out of the oven. I can't believe what a difference this made. I will do this with every cake from now on.

I used coffee straight from the pot, not i stant. IMO this is really a mocha cake. I can taste the coffee with it as written. I used a local roasted coffee once and the coffee taste was stronger. Now i use 1 cup coffee and 1 cup water. I get the chocolate enhancement and no coffee taste. When i want mocha cake, i use 2 cups.
Enjoy and let us know hpw you like it.



Thanks! Funny thing is I don't like coffee... so I think I will opt for the 1 cup coffee and 1 cup water... lol I am glad you mentioned that as I would have been disappointed if I could taste too much coffee.

With regards to the freezing, it's better to leave it in the pan? And do you cover it with seran wrap? I suppose if you do a lot of baking during a week then you would have to have a lot of pans!! I was advised to bake them, cool until slightly warm then wrap in seran wrap and freeze. At ten minutes after baking they are really very hot still. Will covering them at this point make too much condensation and will it cause the cake to be too soggy when thawed out? Also where do you thaw out the cake in fridge or counter, with or without wrap?? I am sorry for all the questions I just want to get it right the first time (does that exist ... lol). I plant to bake them on Sunday and then thaw them out next Saturday. I could leave them in the pan all week as I don't need to make any other cakes.

Your help is greatly appreciated! icon_smile.gif
Antonietta
post #266 of 281
So I decided to make the cake tonight instead of tomorrow morning .... man I like stressing myself out! lol... I bought the Glad press'n'seal wrap - do you think that would be ok instead of the regular seran wrap? I am really nervous about freezing it so warm.
post #267 of 281
I am sorry for not getting back to you sooner. I was very busy making a cake. icon_smile.gif Seriously, I was making my first wedding cake, but that is unimportant.


I freeze right in the pan. I don't make a lot of cakes, so it wasn't important if my pans were not available. I used press n seal and then did another layer in foil too. they weren't not that hot, that I couldn't handle. The idea actually came from the book Cakes to Dream On where the Coco Laka is published. The cakes came out moist with no extra condensation.

I thawed the cakes on my kitchen table. I took them out of the freezer, unwrapped them, took them out of the pan, covered them back up in the press n seal and let them sit for the day while I went to work. When I came home they were thawed.

I hope I wasn't too late in helping you.
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post #268 of 281
Thanks Linda! You got me in time! lol.... and by the way your "first wedding cake| is important! icon_smile.gif Hope everything is going well! The "loco's" are in the oven.... and maybe I am going a bit loco waiting for them to come out! I have two pans with the flower nails and two without.... guess what - the pans with the nails are even (at least so far) and the other ones have domes. I am glad it's the ones I need for the weekend that look good so far! Thanks again... I will keep you posted!! icon_smile.gif
post #269 of 281
Cakes are done, in the freezer and I'm off to bed! Taste test on Wednesday... looking forward to it!
post #270 of 281
I couldn't wait until Wednesday to try the CocoLoco cake.... so I put it on the counter from the freezer and let thaw. First observation was that it was sticky... not wet like I expected it to be. thumbs_up.gif Now I am asuming that the unthawing causing it to be sticky. It came out nice and dark! The cake was very moist and from what I understand the freezing process added to the moisture. The texture to me seemed like a brownie. It was very good and my friend at work enjoyed it very much. I wanted to know from all the "Coco Loco" bakers out there if that is how the cake usually tastes! Any responses are greatly appreciated! icon_smile.gif
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