On Aug 24, 3:02*am, "DavidW" > wrote:
> Hello,
>
> I'm about to make a chocolate cake and I have a few questions:
>
> 1. Should a chocolate cake typically contain salt? Watching cooking shows it
> seems that just about everything should be seasoned, according to professional
> chefs, but there's no salt in the ingredients. It's a boiled chocolate cake
> (some ingredients, inc. water, baking soda boiled and cooled before eggs, flour
> added). The butter is listed simply as "butter". Commercial butter is normally
> salted to an unknown degree. If I use unsalted butter should salt be added; if
> so how much for a standard-sized cake?
>
> 2. If I bake and ice the cake on Monday and keep it in the fridge will it still
> be in good shape on Friday? (i.e., no noticeable degradation).
>
> 3. I have a vague recollection of asking this before, but there was no magic
> solution. The mixture is very wet before the flour is added and you always get
> bits of flour that will not mix in. My mother solved this by using an electric
> mixer or blender, but I don't think the cake was as good as when the flour was
> mixed in gently by hand (and you put up with a few small flour pockets). Is
> there another technique whereby I can mix in the flour evenly by without any
> detriment to the cake?

Just follow the recipe- you always want to use unsalted butter when
baking if available. Use the recommended amount of salt in the recipe.
If you want to bake on Monday for eating on Friday, I would freeze the
layers unfrosted and frost them on the day needed.