thoughts on chocolate cake

Jul 12, 2012 12:11

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 Read more... )

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Comments 3

southernmyst July 12 2012, 13:14:01 UTC
Honestly, I always try to make the recipe as written the first time, barring any obvious errors or foods I can't have (allergies/sensitivities), and then experiment afterwards. Experimenting with the recipe from the get-go makes me more likely to toss the recipe when in reality it was my experimenting that was the problem, not the recipe.

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.

Especially in light of the picture, I'd just try the recipe as it is. For all you know she said fudgy and she meant moist.

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soul_cake_duck July 12 2012, 16:25:11 UTC
Hm, true. I'm a very 'eyeball it, add things, remove things' kind of baker in general though, so I'm okay with doing a recipe a few times before I decide whether its worth keeping or not.

And the other thing was that I found another blog with someone who made the recipe who said it was definitely more brownie like - which isnt what I'm going for. So for instance these pictures make it seem much more dense and fudgy. So then its like, did she adapt it to make it like that, or is that what the cake is really like? Dilemma!

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kamaliitaru July 12 2012, 17:03:32 UTC
The first recipe looks like a variation on a Hershey's cake I've seen on their website, and based on my experience with baking with coconut milk, that would make the cake more dense. The second recipe looks like the original Hershey recipe variation. I know that recipe, and it's popular. Coconut milk does make cakes a little more dense, but you can compensate by just adding some additional baking powder, or baking soda and a little vinegar.

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