I thought I'd post this because I found it very interesting.
I have the (ahem) BEST chocolate cake recipe in the world, except that it ALways sinks, no matter what, sometimes worse than others. I got used to this, and always just make extra, so I can patch the sink hole that always shows up. I mean, I've messed with oven temp, bake strips or not, more flour, etc., and nothing's changed it. It's one of the choc recipes where you add a cup of hot coffee at the end (secret ingredient, heh heh).
Here's the surprise: Recently I was mixing this cake, and I got to the very end, and was getting ready to pour into the pans, when I realized YIPES I forgot the sugar!! Not knowing if it would work, I dumped in the sugar at the END anyway and stirred it in, baked it, and whatdyaknow?--they rose and turned out PERfectly.
I've tried this every time since, when making this chocolate cake, and every time it turns out JUST RIGHT, rises, doesn't sink, and I swear the texture is even better than before, if that's possible.
So. Just a thought. If you have a 'sinkin' cake that never seems to work...you might try adding sugar last.
Wow, who would have thought that it would work like that!
Super tip though!
I use a WASC recipe that I convert to chocolate and it tends to sink a little. I'm going to try this next time and see if it works for me too.
Thanks for sharing!!
I have problems with the WASC recipe every single time, it sinks. I am about to give up on it totally, besides the fact last time it tasted kind of like chemical. It is the only cake I make using a box, would love to have a good dense white cake for stacking and carving.
i've been losing my mind to sinking chocolate. i'll try this. my recipe has both brown and white sugars, do you suggest adding both at the end or just the white as the brown might be clumpy?
I am so going to try this the next time I make a chocolate cake. Mine ALWAYS sinks in the middle. Can't wait to see if this works for me.
Thanks for sharing
Hmmmm......My "best chocolate cake recipe in the world" calls for hot coffee added at the end, too. I haven't had problems with it sinking, but I might try adding the sugar at the end just to see what happens. Isn't it interesting how the order of ingredients can totally change a cake?
And sorry...I can't help but laugh (with you, I hope!) when i think about you taking a bite of that cake without the sugar.
Can I ask why you add the coffee in at the end?
I just made a chocolate cake recipe like that. The first time I added the coffee in the end and my cupcakes were moist. Today I mixed it with the sour cream, vanilla, cocoa ala Baking Illustrated and they came out rather dry.
Is there a secret chemistry thing happening when you add it to the end?
Thanks.
And about forgeting the sugar - does this mean you didn't cream it? Or did you not cream the sugar with the butter? Maybe you have a new way of mixing cakes!
Just to tag on to this -- a couple weeks ago I made MY super fantastic always incredible scratch chocolate cake, except when I went to (ahem) taste test the crown, it was TERRIBLE! It didn't even taste like chocolate!
Then I realized, I'd forgotten the salt. One measly teaspoon of salt in a huge recipe. And without the salt, it didn't taste like chocolate, even though the cocoa was in there. Amazing how important one little teaspoon of something is....
Just an update on this.
I've switched to adding the sugar at the very last (after the hot coffee), each time I make my chocolate cake since this discovery, and every time they rise and STAY level (or even a little rounded!). And cupcakes keep a little round, rather than sinking, too.
The texture of the cake is reminiscent of...Ho-Ho's.
Don't know what it is, but I'm stickin' with it!
So does this mean you are not creaming the butter and sugar together? And are you just creaming the butter?
Inquiring minds want to know.
So does this mean you are not creaming the butter and sugar together? And are you just creaming the butter?
Inquiring minds want to know.
my inquiring mind wants to know too
I have been playing with a new recipe this past week and each time it has sunk, the batter tastes fantastic but it's sinking and also getting a little dry on the edges.
This recipe calls for melted butter being combined with all the wet ingreds first, all the dry ingreds (including sugar) combined, then add the wet to the dry. Then slowly add the coffee.
So, I just add the sugar after the coffee, and it has been working great. No idea why.
well this is definitely something very interesting and would most definitely have to try.
Thank you very much for sharing
Thanks Chef_Stef
would you mind sharing your recipe? I'd love to try it.
I'm back to the drawing board tonight to try and correct this recipe I have
Chef-Stef sorry to barge in like this, but I am so curious and like to ask if you will share your cake recipe. I can not stop thinking about the best chocolate recipe in the world!! Please share your recipe....
Thank you in advance for your time, no matter if you share or not.
Okay, so I'm having the WORST cake day ever!!! My chocolate cakes sunk in the middle, but this is nothing new, so I've just worked around it - a pain yes, but managable because the cake tastes so awesome. It also adds the coffee at the end, but I'm intrigued by the melted butter - the butter in my recipe is soft, but not melted.
Today, my easy white cake recipe completely bombed! I was so done today/tonight! Ended up with two 12 inch cakes in pieces on my counter. Bless the DH - he tried to make me laugh, and I just wanted none of it!! We're having crazy weather here, so maybe it's the barametric pressure - damn weather!! ha!
Stef - definitely share your recipe if you wouldn't mind!!!
Super exited, to find out my momma is cancer free 3/23/10
After two Dr's. diagnosed her with the disease. All I can say is miracles do happen.
Glad for you and your mother!! Praise God!
Chef-Stef share your recipe if you wouldn't mind
Thanks guys,
It's still working like a charm and delicious every time.
I don't mind sharing it, if you don't mind PM-ing me for it, since I have a bakery and am not ready to post my private recipes out there 'in public' so to speak.
If you PM me, I'll sure send it though.
Happy baking!
Stef
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