Perfect Chocolate Cake From Scratch But....

Decorating By coldtropics Updated 25 Jun 2008 , 3:31am by elainec

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coldtropics Posted 25 Jun 2008 , 2:54am
post #1 of 3

I hope someone can offer some input. I have a great scratch chocolate cake recipe... used it for a good while. The problem i find lately is though it is moist and the perfect texture..... it lacks personality. The chocolate flavor just isnt bold enough. and the color i find doesnt lend to its richness its kinda reddish brown vs. deep lush chocolate. I already use coffee to compliment the chocolate ... what else can i use/add to boost flavor while preserving the integrity of the cake... ie not making it tough, heavy or sticky. scratch baking is a science afterall and i know you cant just throw stuff in willy-nilly. thanks in advance

2 replies
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playingwithsugar Posted 25 Jun 2008 , 3:12am
post #2 of 3

Cinnamon gives chocolate a warm boost.

As far as color, do you use cocoa powder or melted chocolate? If you use cocoa powder, try adding the conversion of melted bittersweet or unsweetened chocolate.

And if my suggestions work, PM the recipe to me, ok?

Theresa icon_smile.gif

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elainec Posted 25 Jun 2008 , 3:31am
post #3 of 3

What about adding the mini semi sweet chips 1/2 -2/3 cup). That would add a zing, when they took a bite. I ,too, would love your recipe.

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