sarah
Head Chef
- Joined
- Oct 24, 2004
- Messages
- 1,161
ok i made this cake yesterday and yes it was fabulous,very different taste from a regular chocolate cake that uses eggs and fat.i loved the texture,it was super moist and soft yet firm.i prefer cakes that r moist but firm at the same time and can hold their shape after frosting.my regular choc cake that i make all the time is hersheys choc cake that is very good,the only thing i dont like about it,is that its too delicate and frosting it,is a bit hard as it tends to crumble.but this one was great as i frosted it very easily,though it was a little salty because theres a lot of salt in mayonnaise,but that was ok,as i didnt put any salt in the frosting,so it was balanced thsi way.the frosting i used for it was a cooked chocolate frosting that used corn flour as thickening agent.i made this one for the first time and i wont make it again.it lacked the intensity and richness of a regular choc frosting(hersheys perfect choc frosting in my case).just wanted to try a new frosting,but i regretted as i'm sure this cake would have tasted better with other frosting or even without any frosting.the only reason i wanted to try a cooked one,is i wanted a super smooth frosting,the uncooked hersheys frosting that i make regularly tastes great but isnt very smooth.it does have a slightly grainy texture if u pay attention.so i thought if i used a cooked frosting that uses cooked sugar,it will be smoother and creamier.well it was,but didnt taste as great as i thought it would.so i'm still in search of a perfect cooked choc frosting that has that intense choc flavour.but the cake nonetheless was a great discovery.Thanks GW!!!