salubriousbunny
Cook
Hey you guys,
I'm making a Fire Truck Cake for my son's 2nd bday party TOMORROW! I found a shape, but didn't come with a recipe, so I went off hunting for a gluten-free chocolate layer cake recipe.
Found one with a pic that's amazing, and I've started to make this. As I kept reading, it calls for mixing 4 oz. of semisweet chocolate DIRECTLY to 1/2 cup boiling water. !?&*@!!????
Does adding hot water straight to chocolate affect the chocolate? Water just doesn't strike me as a very flavorful ingredient. I have a double-boiler, and I know how to use it.
Also, recipe calls for 1 stick butter + 1/2 veg oil - I want this to be a high quality cake - I've chosen grapeseed oil for the veg oil. Anything better? Why isn't it just more butter? Anyone know?
Oh, I should mention: INSTEAD of 4 oz. semisweet choc., I'm subbing a mix of 1 oz. Scharfenberger's 99% pure dark chocolate + 1 oz. Green & Black's 75% baking choc., increasing sugar by 6 Tbsp, and increasing butter by 1 Tbsp.
oh, just for full disclosure, i'm using 1/2 cup of sucanet sugar in lieu of 1/2 cup of the regular unrefined granulated sugar.
What would you do???
Thanks!
I'm making a Fire Truck Cake for my son's 2nd bday party TOMORROW! I found a shape, but didn't come with a recipe, so I went off hunting for a gluten-free chocolate layer cake recipe.
Found one with a pic that's amazing, and I've started to make this. As I kept reading, it calls for mixing 4 oz. of semisweet chocolate DIRECTLY to 1/2 cup boiling water. !?&*@!!????
Does adding hot water straight to chocolate affect the chocolate? Water just doesn't strike me as a very flavorful ingredient. I have a double-boiler, and I know how to use it.
Also, recipe calls for 1 stick butter + 1/2 veg oil - I want this to be a high quality cake - I've chosen grapeseed oil for the veg oil. Anything better? Why isn't it just more butter? Anyone know?
Oh, I should mention: INSTEAD of 4 oz. semisweet choc., I'm subbing a mix of 1 oz. Scharfenberger's 99% pure dark chocolate + 1 oz. Green & Black's 75% baking choc., increasing sugar by 6 Tbsp, and increasing butter by 1 Tbsp.
oh, just for full disclosure, i'm using 1/2 cup of sucanet sugar in lieu of 1/2 cup of the regular unrefined granulated sugar.
What would you do???
Thanks!
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