chocolate cake containing Cocoa lacks depth of flavour(10 Posts)
Ive tried numerous chocolate cake recipes now and finding that the cakes containing cocoa powder not melted chocolate just lacks flavour unless anyone else has a fab recipe. The amounts I have tried contained around 25g powder.
I want a recipe that is moist and light with depth of flavour but not too rich or heavy.
Many recipes contain buttermilk/milk/cream but still find them dry in texture.
Can you substitute 1/2 butter to sunflower oil?
Can someone tell me why a recipe that contains melted chocolate also has powdered cocoa and does it make any difference?
Is there a moist recipe with cocoa, some melted chocolate, oil, butter and some form of milk but is still spongy and light but overall has a depth of chocolate flavour.
I have tried the BBC good food ultimate chocolate cake a few times but its also failed to rise on numerous times too.
It might depend on what cocoa you use. I find Waitrose own to be very chocolate-y and much better quality than other brands.
Normal sponge works well - weigh 2/ 3 eggs, and add the same of sugar, butter and SR flour, taking away about 25 g to compensate for the cocoa.
If your recipe comes out too dry, is your oven too hot/ can you switch off the fan?
I use the same weight of plain choc as flour/sugar etc. I use plain flour, whisk the egg whites separately and increase the baking powder to 1tsp per egg rather than the 3/4 given on the tub. Sometimes need to add a little milk before folding the egg whites in before it goes in the oven.
Very chocolatey, gogeous with lemon curd in the middle.
I agree about the type of cocoa. Mum always used to use Rowntrees but over the years the cakes have seemed less chocolatey. I bought her some Green & Blacks and they're back to the normal levels of deliciousness. It's cheaper than a lot of other brands too.
We use the recipe from the Be-ro book, very simple and very very delicious.
Mine is fab. This makes a 10'' cake
235g SR flour
3tblspn cocoa powder
11/2 tsp baking powder
Sieve all these together
Add 200g caster
Then whisk together
7floz sunflower oil
3 tablespoons golden syrup
And add to dry ingredients and mix well
Pour into lined cake tin and bake at 180 for about 45 mins until springy.
Takes about 5 minutes to make and is chocolatey and moist.
I make a ganache type filling and coating from 300g sainsbos economy dark chocolate melted together with a tub of double elmlea cream.
try adding a tsp of instant coffee (made up in a tbsp of boiling water) - I find this brings out the chocolate flavour really well. I make a standard vic sponge (weigh 3 eggs in their shells, then measure same amount of flour, sugar, and butter, cream butter and sugar together, add eggs (out of their shells, obv ), then flour). I use 2 tbsp of cocoa to replace 2 tbsp of flour, and also add a good dollop of vanilla paste. sandwich it together with a choc buttercream, and apricot jam, it should taste very chocolatey.
this is fantastic - www.food.com/recipe/dense-chocolate-loaf-cake-nigella-lawson-137303
it only uses 100g of chocolate (Lidl 70% is less than £1) but it's really
moistdamp and nothing like a boring sponge cake.
I'm sorry, I can't use the word moist in any context!
I usually put a teaspoon of vanilla extract in to chocolate cake to boost the flavour, but I agree that cocoa sometimes lacks the depth you might need in a cake. I made chocolate fairy cakes with ds recently, using the same Mary Berry recipe we always do, I timed myself beating them with an electric whisk, ds had softened the flora for me so it was very light, I also reduced the baking time and they were the most fudgie and moist (sorry betabaker) cakes I have ever made.
I think adding a little milk to loosen a chocolate cake helps too. Sometimes adding another flavour helps, I saw a recipe on bbc good food for banana chocolate cake, sounds lovely.
Yeh, I wondered by coffee was added and I usually omit it but reading recently elsewhere that the coffee intensifies the chocolate.
The last recipe I did was a Dan Leopad one and it had lots of good ingredients including milk, syrup, cream but still I found it very average.
Unless you are doing a grown-up cake for a posh dinner, I think cocoa is perfect in a chocolate sponge as long as you have a decent amount of really nice icing. This is delicious and foolproof: 8oz sugar, 8oz butter (or 4oz butter, 4oz margarine - cheaper and slightly lighter in texture), 6oz self raising flour, 2oz cocoa, 4 large eggs and a teaspoon of baking powder. Beat butter and sugar together, whisk in the eggs a little at a time, then fold in the flour/cocoa/baking powder with a metal spoon. Pour into two sandwich tins and bake at about 180 until springy (30 to 40 mins). Cool down on wire racks and sandwich together/ice on top with plenty of chocolate buttercream made with icing sugar, cocoa, butter, double cream and melted chocolate.
If you do want a proper grown-up puddingy cake there is a delicious Chantal Coady recipe using ground almonds instead of flour which you can probably find online somewhere.
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