Sorry but just baked the DOUBLE CHOCOLATE LAYER CAKE, need to now... is to supose to be black in color. Tasted ok, but really black to look at.
Have I done something wrong?
I'm from denmark, so sometimes is can give problems making your cups of ingredins into grams...
Do you now how much 1 cups of cacao powder is in grams?
And what is buttermilk? is it fat milk?
Hop e anyone can help.... 
someone... pelase help... is it supose to be kind of black in color?
I really need the answer. I have a order for the cake.
I wish I could help you hun so we'll make this a bump post for ya 
Good luck getting your answers I'd like to know about that color problem as well incase I go to make this.
not sure about black.. but it is definitely a darker looking chocolate cake.. it's one of the things I love about it... it actually tastes and looks really chocolately.
buttermilk is what's left over when you churn milk into butter from what I know about it. LOL You can find it in low fats, but I usually use the full fat kind in all my cakes.
sorry, I am clueless on the measurement conversions.. maybe a search online for a conversion chart might help??
good luck.. hope I helped a little!
Oh, wanted to add that if you don't have access to buttermilk I believe you can add white vinegar to regular milk to try for the same effect... I havenever tried it myself... but do think I remember conversations about it here on CC... maybe search buttermilk or vinegar and hopefully it will come up!
I have made a search on the measurement conversions, but it only tells: cup of sugar, cup of flour, cup of milk and so on. Sadly not on cacao. So maybe there is just too much cacao in... But it tastet nice, but very dark.
So if anyone nows how much a cup of cacao powder is in kilograms?
I also found this for the future:
http://www.culinarycafe.com/UK_US.html
It has conversions for a bunch of ingredients including cocoa powder!
Jesika
Jesika, thank thank thank you... I clearly used too much cocoa... thank you I'll try the recipe again tomorrow and see if it helps. and thanks for the lemon-tip
I also found this for the future:
http://www.culinarycafe.com/UK_US.html
It has conversions for a bunch of ingredients including cocoa powder!
Jesika
what can I say... you are my new best buddy now... Thank you...
Don't forget that American "natural" cocoa is also lighter in color than European dutch process cocoa. I use European cocoa and when I make that cake it is very nearly black in color, but very delicious.
here ya go!! it's a great cake... it's the only chocolate I use now.
http://www.epicurious.com/recipes/recipe_views/views/101275
I made the "Double Chocolate Layer Cake" for the first time yesterday......YUMMMMM! I made the "snicker" version with it....
BTW.......mine is really dark too!
Bake two 8" rounds *Chocolate
Make Buttercream using half "real" butter
and half crisco
1-16oz jar Hershey's Caramel topping
The original recipe I got said to use 2parts BC to 1part caramel.....I didn't us that much because I wanted it to be of spreading consistency.
After layers have cooled pour small amount of caramel on bottom layer and spread with warm spatula (makes it absorb into the cake). On top of that spread caramel buttercream.....add next layer and repeat! Top with drizzled caramel and drizzled chocolate (and nuts if desired). HTH I just finished the one I made for the family....the other one went to work with my DH!
here ya go!! it's a great cake... it's the only chocolate I use now.
http://www.epicurious.com/recipes/recipe_views/views/101275
and it is the recipe I used. And it tasted ok. Think I used too much cocoa. I'll try it again tomorrow. Let you now how it turns out. But thanks for all the help.
here ya go!! it's a great cake... it's the only chocolate I use now.
http://www.epicurious.com/recipes/recipe_views/views/101275
and it is the recipe I used. And it tasted ok. Think I used too much cocoa. I'll try it again tomorrow. Let you now how it turns out. But thanks for all the help.
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