thoughts on chocolate cake
I've been thinking about this for a while, and found a recipe yesterday that made me wonder. I've always wanted a recipe for chocolate cake that includes actual melted chocolate, but still has a cake/crumb texture (so not fudgy, or too dense). For a while I was convinced such a thing didnt exist, and then I found this.
Chocolate & Coconut Milk Cake
So for a while there I was quite exited, but I watched the video and she says its quite fudgy - even though looking at the picture it definitely seems more cake like. Seeing as how I need to use up some coconut milk (its what I was looking for in the first place), I'm now thinking about trying to adapt the recipe to see if I can get a more cake-like texture out of it. So the question is - how would you guys do it?
-Removing the boiling water and either melting the chocolate on its own, or with (added?) butter
-Increase the amount of flour (and rising agents accordingly)
-Decrease the amount of sugar (personally I find most recipes use way too much sugar for me so this is always a given!)
As far as technique goes, I'm usually a one bowl cake-maker (cream butter+sugar, add eggs, add flour, add a touch of milk if necessary and you're done), but this seems to call for separate dry and wet mixing, then combining at the end. I think in the interests of keeping it as light as possibe I may have to accept more dirty dishes :D
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And to complicate matters further, I just found this recipe for a double layer chocolate cake which also includes melted chocolate but based on all the rave reviews, is only 'a little dense'. But again, trying to use up coconut milk, so I would then need to sub (probably) the buttermilk and oil for the coconut milk. Still, possible maybe?
Chocolate & Coconut Milk Cake
So for a while there I was quite exited, but I watched the video and she says its quite fudgy - even though looking at the picture it definitely seems more cake like. Seeing as how I need to use up some coconut milk (its what I was looking for in the first place), I'm now thinking about trying to adapt the recipe to see if I can get a more cake-like texture out of it. So the question is - how would you guys do it?
-Removing the boiling water and either melting the chocolate on its own, or with (added?) butter
-Increase the amount of flour (and rising agents accordingly)
-Decrease the amount of sugar (personally I find most recipes use way too much sugar for me so this is always a given!)
As far as technique goes, I'm usually a one bowl cake-maker (cream butter+sugar, add eggs, add flour, add a touch of milk if necessary and you're done), but this seems to call for separate dry and wet mixing, then combining at the end. I think in the interests of keeping it as light as possibe I may have to accept more dirty dishes :D
---
And to complicate matters further, I just found this recipe for a double layer chocolate cake which also includes melted chocolate but based on all the rave reviews, is only 'a little dense'. But again, trying to use up coconut milk, so I would then need to sub (probably) the buttermilk and oil for the coconut milk. Still, possible maybe?