Well, I'm taking the big leap & I'm going to make scratch cakes for the first time ever today. I'm making chocolate cakes (2 each of 9" & 6" rounds) & was planning on filling them with the Cookies & Cream filling from The Whimsical Bakehouse book and POSSIBLY covering in chocolate fondant (first time making homemade choc fondant too! so it depends on how it turns out) or just SMBC. It will be a stacked cake too if that makes a difference.
Now my dilemma is WHICH choc cake to make. The two I'm deciding between are :
1) Chocolate Butter Cake from The Whimsical Bakehouse
OR
2) Chocolate Fudge Cake from Toba Garrett's Well Decorated Cake
Obviously I know the one from WBH will go with the filling but would the fudge cake too? I personally don't think there could ever be too much chocolate on ANYTHING so I'm not sure what to do here.....
Can you give me your opinions please?!
I always use the recipe on the Hersheys cocoa box, I always get compliments and works well doubled too!
Oh my goodness, I use the exact same one and it is everyone's favorite - it has been in many of my wedding cakes!!
PS - I mix up different cocoa brands (valhrona, droste, etc) makes it delicious!
Is this the Hershey's recipe you're all talking about?
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
Yep, czyadgrl, that's the recipe from the back of the can. It's the only one I use too! Everyone loves it!
Does cocoa go bad? I wonder because I've made that hershey's chocolate cake before and no one in my house liked it. I'm a chocoholic and my dh has the worst sweet tooth I have ever seen and still it was just eh. My kids' didn't even care for it. I've had that box of cocoa for at least 8 months now, does it get icky?
That's the recipe. I would be surprised if the cocoa went bad, but even more surprised if the cake didn't turn out. I've never had one taste bad. Wonder if you got a bad batch?
PS I sometimes use the special dark hershey's cocoa. Although I wouldn't recommend using it in icing, it turns a dark grey instead of brown.
That's the recipe. I would be surprised if the cocoa went bad, but even more surprised if the cake didn't turn out. I've never had one taste bad. Wonder if you got a bad batch?
PS I sometimes use the special dark hershey's cocoa. Although I wouldn't recommend using it in icing, it turns a dark grey instead of brown.
It wasn't so much bad it was just more like plain or something. It was moist and baked through just the flavor was flat. Maybe I miss measured the sugar or cocoa so there was an imbalance.
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