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Old 10-10-2015, 10:26 PM   #1
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Chocolate Cake Save

A couple of weeks ago, SO asked me to cook up a devil's food cake mix. I used a couple of 8" cake pans that I banded. I froze one layer and frosted the other with a ganache and ate the it. Sadly, it was kinda dry even though I pulled the cake out what I thought was kind of early to avoid overcooking.

Today I was thinking about that layer in the freezer and what I could do to save it. So I defrosted it and poked a lot of holes in the cake. I cooked up a box of raspberry Jell-O using half the called for water. I spooned/brushed the Jell-O all over the cake and let it soak in. I frosted it with a ganache.

Taste test tonight. It came out really good. Moist and delicious. You can't beat the combination of dark chocolate and raspberry.

I'll do this again.
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Old 10-10-2015, 10:49 PM   #2
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good save!!!
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Old 10-11-2015, 04:48 AM   #3
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Sounds great!

The box cake was probably fine, as box cakes go, you are just spoiled by your own homemade chocolate cake!
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Old 10-11-2015, 08:36 AM   #4
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I too bake 2 layers in round pans and freeze one, with only the two of us a full size cake is to much. I just saw this yesterday and this might help you
On the TV show America's test kitchen / cooks country I just learn that if you are using the darker color cake pans they will tend to cook faster and dry the cake out. Using the lighter color pans (unpolished as he said) they will come out not as brown on the edges and stay moist. They had samples and makes a lot of sense.
I only have darker color cake pans, will be purchasing the lighter color ones
Hope this helps.
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Old 10-11-2015, 09:59 AM   #5
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Quote:
Originally Posted by Aunt Bea View Post
Sounds great!

The box cake was probably fine, as box cakes go, you are just spoiled by your own homemade chocolate cake!
Thanks Aunt Bea. My homemade cake is moist and tender. Not sure shy this came out dry.
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Old 10-11-2015, 10:03 AM   #6
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Quote:
Originally Posted by letscook View Post
I too bake 2 layers in round pans and freeze one, with only the two of us a full size cake is to much. I just saw this yesterday and this might help you
On the TV show America's test kitchen / cooks country I just learn that if you are using the darker color cake pans they will tend to cook faster and dry the cake out. Using the lighter color pans (unpolished as he said) they will come out not as brown on the edges and stay moist. They had samples and makes a lot of sense.
I only have darker color cake pans, will be purchasing the lighter color ones
Hope this helps.
I'm aware of the difference in cake pans. I use two 8" Wilton cake pans. They are straight-sided and plain aluminum. I also use cake bands on the pans to give me more level tops to the layers.

I check for doneness early and pull the cakes as soon as they are ready. I never bake them for an "extra couple of minutes to be sure they're done."
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Old 10-11-2015, 10:04 AM   #7
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While this Jell-O fix was specifically to save a dry cake, I'd use it on a moist cake to add the raspberry flavor to the chocolate.
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Old 10-11-2015, 10:31 AM   #8
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I like to use seedless raspberry jelly to moisten a chocolate cake, heat it till runny and pour over.
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Old 10-11-2015, 10:52 AM   #9
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I like to use seedless raspberry jelly to moisten a chocolate cake, heat it till runny and pour over.
Is that runny enough to get down into the middle of the cake?
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Old 10-11-2015, 11:42 AM   #10
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Yes, when heated it turns very runny. Like to use it as the middle of a 2 layer cake, too!
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