I follow the recipe to the tee so I dont know what Im doing wrong and I do not live in a high altitude region either. Please help!!!Everytime I bake a cake from scratch it comes out flat and dense:( Any no fail recipes for choco cake?
Do you use baking powder/soda when you bake? If you do.. it could be EXPIRED and you might not realize it! That makes HUGE difference!!
Edit: I didn't read the other responses! I guess someone already suggested this!
I guess I'll add that switching from water to milk helps too :)Everytime I bake a cake from scratch it comes out flat and dense:( Any no fail recipes for choco cake?
The BEST chocolate cake recipe I've used is the Hersey's choco. cake recipe on the back of their unsweetened choc. powder container. It is so moist you don't even need to butter or spray the bakeware prior to baking! The cake slides right out when cooled.
As far as the flat %26amp; dense problem, try troubleshooting these potiential issues:
1. How old is the baking powder? People rarely use the whole can before it goes stale. Try storing it in the freezer.
2. Warm the eggs to room tempreture before adding to the wet mixture. Very vital for fluffy cakes/baked items.
3. Mix the cake on a very high setting on your mixer. Not egg white high, but from a scale of 1-10 do 7 or 8. This incorporates air which makes it fluffly as well. Do this for at least 3 min.
Hope this helps!
Make sure your baking powder/soda is fresh. Check the date on it. If it's expired, pitch it. (well, you can move the soda to your fridge to absorb odors)
Then, make sure you beat the eggs and butter very well, incorporating air. This also helps the cake to rise and be light. Make sure NOT beat it much after you add the flour. Doing so will develop the gluten (flour protein). This is great for bread, and desired, but not for cakes.
That said, this is a good recipe!
BEATTY'S CHOCOALTE LAYER CAKE
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
--Ina Garten
The absolute best, from scratch, no fail chocolate cake recipe is on the back of the Hershey's Cocoa powder can. It's easy and soooo rich.
I always make it in a 13x9 inch baking pan and frost with either the chocolate icing recipe on the can or I whip up whipping cream, vanilla and some powdered sugar and spread that on. Dot with some strawberries....yummy!
Do make sure your ingredients are fresh and good quality. Preheat the oven. Follow the directions to the letter for a well turned out cake.
Good luck!
This one is easy and always turns out:
Chocolate Cake
Ingredients:
1 cup all-purpose flour
1 cup white sugar
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil (or any vegetable oil)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 cup water
Steps:
1. Preheat oven to 350F degrees.
2. Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
3. Set aside.
4. In a large mixing bowl, combine all dry ingredients and mix thoroughly.
5. Add all liquid ingredients and combine with whisk just until blended.
6. Pour into prepared pan and bake for 30 minutes or until tester comes out clean.
7. Serve with fluffy frosting or your favorite cake icing.
Note: to make a layer cake, you'll need to double this recipe and bake in two pans.
You are over mixing putting to much air in the mix try making one without an electric mixer just a wooden spoon.
omg just learn how to bake
I'm not the best cook on earth. I've messed up mac and cheese froma box. But this recipe always turns out fine for me! (Plus, maybe you're baking powder is no good.)
3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups sugar
2 tsp vanilla
1 1/2 cups milk
Grease bottoms of pans and lightly flour them while allowing butter and eggs to sit at room temperature for 30 minutes.
In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat butter with electric mixer on high for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until well combined (about 3 minutes). Scrape sides of bowl and add eggs one at a time, beating for a minute after each one. Beat in vanilla.
Alternately *** flour and milk to butter mixture beating on low speed just until combined. Beat on medium for 20 seconds more. Spread batter into prepared pan(s).
Bake at 350 degrees until a toothpick comes out cleanly. (35-40 minutes for 13 x 9; 30-35 minutes for 9 inch round) Let cool in pans 10 minutes. Remove. Let cool thoroughly on racks.
Check the expiration date on your baking powder. It might be old.
Betty Crocker. Or Duncan Hines...without fail!
This cake does great for me without fail:
http://www.recipezaar.com/2496
Good Luck!!!
Sounds like not enough eggs or baking powder. Recipe may not be correct.
How long are you beating the batter? Try beating it between 3-5 minutes ..... SOMETHING is wrong. Maybe you're using baking SODA instead of baking POWDER?? Are you using wheat flour, or bread flour instead of all-purpose or cake flour?
not enough air in the cake. Try using less water.
Preheat the oven before baking for at least 10 minutes if you have a timer it's even better .
Perhaps you put your pan too high in the oven!
Use the middle rack to bake on .
Don't open the door of the oven until the baking time is up , or the cake will fall.
When the timer goes off get a tooth pick to test the cake if it's still wet in the middle and the batter sticks to the tooth pick leave the cake in the oven for a bit more .
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