gastrobaker
Assistant Cook
- Joined
- Oct 10, 2011
- Messages
- 2
Recipe then my request for help follows:
150g - Light Brown Sugar
200g - Unsalted Butter
100g - Dark Chocolate
175g - Plain Flour
50g - Cocoa Powder
2tsp - Baking Powder
1tsp - Bicarbonate of Soda
1/2tsp - Salt
4 - Eggs
2tbsp - Soured Cream
2 20cm tins lined and greased.
Preheat oven to 175 centigrade.
Cream the sugar with 150 grams of butter, until pale in colour.
Melt the chocolate with the remaining butter in a bowl over simmering water.
Once melted and glossy leave to cool slightly then mix into the sugar mixture.
Sift all the dry ingredients together in a bowl and whisk the eggs together in a jug.
Alternate adding and mixing in the dry then the wet ingredients to the sugar and chocolate mix, about a third at a time until fully incorporated.
Then mix in the soured cream to loosen.
Divide between the two tins and place in the middle of the oven for 20-25mins.
Check to make sure the cakes are cooked through then remove from the oven and leave to cool in the tins for about 5 mins before turning out onto a wire rack to cool fully.
Assemble cake using desired buttercream/frosting.
So I made this cake, it rose well and was springy and light, it had a great dark colour and good taste. The only problem is it was totally dry, saved by plenty of vanilla ice cream and saved again the next day by being turned into a bread and butter pudding with orange custard.
Can anyone suggest improvements to the recipe, I don't need alternate recipes as the taste and dark colour of this cake were great. I just need to know what to change to make it moist.
Doing a search I've found a few things that might work but don't fancy wasting a load of time and ingredients seeing which ones work. The ideas for moistness I've seen are:
Less eggs
Oil not butter
More soured cream
Don't use soured cream use milk instead
and freezing it covered in cling film straight from the oven
Are any of these right or does someone know what has made my cake so dry and what needs to change, any definitive tips would be great, thanks.
150g - Light Brown Sugar
200g - Unsalted Butter
100g - Dark Chocolate
175g - Plain Flour
50g - Cocoa Powder
2tsp - Baking Powder
1tsp - Bicarbonate of Soda
1/2tsp - Salt
4 - Eggs
2tbsp - Soured Cream
2 20cm tins lined and greased.
Preheat oven to 175 centigrade.
Cream the sugar with 150 grams of butter, until pale in colour.
Melt the chocolate with the remaining butter in a bowl over simmering water.
Once melted and glossy leave to cool slightly then mix into the sugar mixture.
Sift all the dry ingredients together in a bowl and whisk the eggs together in a jug.
Alternate adding and mixing in the dry then the wet ingredients to the sugar and chocolate mix, about a third at a time until fully incorporated.
Then mix in the soured cream to loosen.
Divide between the two tins and place in the middle of the oven for 20-25mins.
Check to make sure the cakes are cooked through then remove from the oven and leave to cool in the tins for about 5 mins before turning out onto a wire rack to cool fully.
Assemble cake using desired buttercream/frosting.
So I made this cake, it rose well and was springy and light, it had a great dark colour and good taste. The only problem is it was totally dry, saved by plenty of vanilla ice cream and saved again the next day by being turned into a bread and butter pudding with orange custard.
Can anyone suggest improvements to the recipe, I don't need alternate recipes as the taste and dark colour of this cake were great. I just need to know what to change to make it moist.
Doing a search I've found a few things that might work but don't fancy wasting a load of time and ingredients seeing which ones work. The ideas for moistness I've seen are:
Less eggs
Oil not butter
More soured cream
Don't use soured cream use milk instead
and freezing it covered in cling film straight from the oven
Are any of these right or does someone know what has made my cake so dry and what needs to change, any definitive tips would be great, thanks.