One of my favorite types of cake is a moist chocolaty cake. The problem I find with cakes made from scratch is that they are not as moist as cake mix cakes. But this recipe resulted in a super moist chocolate cake!I just followed Shirley O. Corriher's Deep, Dark Chocolate Cake recipe in "Bakewise: The Hows and Whys of Successful Baking." The book is kind of neat and provides a scientific explanation of baking certain types of cakes or cookies. It's a bit Alton Brown-esque, and I think Shirley's made some appearances on "Good Eats."
Typically chocolate cakes have a slight red tinge to them. This cake, on the other hand, is as dark as oreo cookies! The secret? You have to use dutch process cocoa powder. I used Hershey's Special Dark Cocoa for this recipe.
Here's the science behind the deep dark color of the cake:
Dutch process cocoa and baking soda make the chocolate so alkaline (more basic, less acidic) that the cake is almost black. Alkalized chocolate is less bitter and has a more uniform dark color.
The addition of the extra baking soda, also made the batter more alkaline, which helped darken the cake's color.
I decided to dub this cake the, "Oreo Cake."I would definitely make this cake again.
I think it would be cuter and more manageable as cupcakes. I think it would be the perfect color for whoopie pies which are supposedly the next trend following the cupcake craze.
This cake sounds soooooooooooooooo good. You have convinced me to try it. Much thanks . Figtreeapps
ReplyDeleteI love dutched cocoa. And oreo cake sounds marvelous, too.
ReplyDeleteI just can't imagine how tasty and delicious the dark chocolate cake. I would try one at my mini kitchen. Thanks!
ReplyDeletefigtree-thanks for visiting my blog. the cake is definitely worth the try.
ReplyDeletechou-i used the cocoa you gave me before you left.
jonathan-thanks for visiting my site!
hi,your info is great! can you share your chocolate recipe? i like to try it. thank you..danssmb@yc
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