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?

DavidW wrote:
>
> 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?

Don't add flour to the liquid....start with dry flour and slowly mix in the
liquid, little bits at a time, stirring constantly.

G.

PS - a cake (or any breadlike product) does need a little bit of salt.

Gary wrote:
> DavidW wrote:
>>
>> 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?
>
> Don't add flour to the liquid....start with dry flour and slowly mix
> in the liquid, little bits at a time, stirring constantly.

I'll think about this for experimentation later, but it's radically different.
I've only got one shot so I think I'd better not try it this time. Apart from
the smoothness of the mixture I'm a little worried that this method will
require mixing as thoroughly as the electric blender/mixer that my mother used,
which doesn't produce as good a cake. You are supposed to mix in the flour with
the minimal mixing possible, perhaps to keep as much air (or CO2 from the soda)
in it as possible.

> G.
>
> PS - a cake (or any breadlike product) does need a little bit of salt.

Any idea of the amount with unsalted butter? 1/2 or 1 teaspoon maybe?

On Sat, 25 Aug 2012 07:49:29 +1000, "DavidW" >
wrote:

> Gary wrote:
> > DavidW wrote:
> >>
> >> 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?
> >
> > Don't add flour to the liquid....start with dry flour and slowly mix
> > in the liquid, little bits at a time, stirring constantly.
>
> I'll think about this for experimentation later, but it's radically different.
> I've only got one shot so I think I'd better not try it this time. Apart from
> the smoothness of the mixture I'm a little worried that this method will
> require mixing as thoroughly as the electric blender/mixer that my mother used,
> which doesn't produce as good a cake. You are supposed to mix in the flour with
> the minimal mixing possible, perhaps to keep as much air (or CO2 from the soda)
> in it as possible.

Don't you have a whisk? If you do, use it. Whisks are great for
making sure there are no lumps and you don't have to beat anything -
just stir.
>
> > G.
> >
> > PS - a cake (or any breadlike product) does need a little bit of salt.
>
> Any idea of the amount with unsalted butter? 1/2 or 1 teaspoon maybe?
>
Maybe we should see the recipe. Cocoa calls for a bit of science
between Dutched and natural... and remember salt isn't just table
salt, sodium is in other ingredients too (like baking powder and
baking soda).


--
Food is an important part of a balanced diet.

On Aug 24, 2:49*pm, "DavidW" > wrote:
> Gary wrote:
> > DavidW wrote:
>
> >> 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?
>
> > Don't add flour to the liquid....start with dry flour and slowly mix
> > in the liquid, little bits at a time, stirring constantly.
>
> I'll think about this for experimentation later, but it's radically different.
> I've only got one shot so I think I'd better not try it this time. Apart from
> the smoothness of the mixture I'm a little worried that this method will
> require mixing as thoroughly as the electric blender/mixer that my mother used,
> which doesn't produce as good a cake. You are supposed to mix in the flour with
> the minimal mixing possible, perhaps to keep as much air (or CO2 from the soda)
> in it as possible.
>
> > G.
>
> > PS - a cake (or any breadlike product) does need a little bit of salt.
>
> Any idea of the amount with unsalted butter? 1/2 or 1 teaspoon maybe?

The minimal mixing will keep gluten from forming, making the cake more
tender.

On Aug 24, 6:02*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?

All baked goods need a bit of salt. Salt also brings out the flavor
of the chocolate. One method of mixing cake batter is the creaming
method. The butter and sugar are creamed together until fluffy. The
eggs are then blended in one at a time. Add 1/3 of the dry
ingredients and mix. Next, add 1/2 the liquid ingredients and mix.
Mix in 1/2 the remaining dry ingredients followed by the rest of the
liquid ingredients. Last, mix in the rest of the dry ingredients.
Alternating the wet and dry ingredients like that keeps the batter
from becoming too stiff or too liquidy and allows the batter to be
thoroughly mixed without being overmixed.

wrote:
> On Aug 24, 6:02 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?
>
> All baked goods need a bit of salt. Salt also brings out the flavor
> of the chocolate. One method of mixing cake batter is the creaming
> method. The butter and sugar are creamed together until fluffy. The
> eggs are then blended in one at a time. Add 1/3 of the dry
> ingredients and mix. Next, add 1/2 the liquid ingredients and mix.
> Mix in 1/2 the remaining dry ingredients followed by the rest of the
> liquid ingredients. Last, mix in the rest of the dry ingredients.
> Alternating the wet and dry ingredients like that keeps the batter
> from becoming too stiff or too liquidy and allows the batter to be
> thoroughly mixed without being overmixed.

Thanks, but that makes a different kind of cake. A boiled chocolate cake has a
distinctive flavour and texture, which IMO makes it far superior to other
chocolate cakes. It's so moist it doesn't need icing, though it's better with
it and I'm going to ice it. I can't change the process too much.

On Aug 24, 2:30*pm, " > wrote:
> On Aug 24, 6:02*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?
>
> All baked goods need a bit of salt. *Salt also brings out the flavor
> of the chocolate. *One method of mixing cake batter is the creaming
> method. *The butter and sugar are creamed together until fluffy. *The
> eggs are then blended in one at a time. *Add 1/3 of the dry
> ingredients and mix. Next, *add 1/2 the liquid ingredients and mix.
> Mix in 1/2 the remaining dry ingredients followed by the rest of the
> liquid ingredients. *Last, mix in the rest of the dry ingredients.
> Alternating the wet and dry ingredients like that keeps the batter
> from becoming too stiff or too liquidy and allows the batter to be
> thoroughly mixed without being overmixed.

+1 on the mixing!!

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.

merryb wrote:
> 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.

That's the problem. There is no salt in the recipe, but the cake is normally
made with plain "butter" (most likely salted). I'm sure there's nothing so
special about this cake that it should be unsalted if cakes are usually salted.
It does have sodium from the baking soda though. I wonder if that ends up
seasoning it.

> If you want to bake on Monday for eating on Friday, I would freeze the
> layers unfrosted and frost them on the day needed.

Okay, so really it's best to make it one or two days before. I will do that if
it's best. I'm a little worried that freezing/thawing it will change it a bit.

On Aug 24, 2:54*pm, "DavidW" > wrote:
> merryb wrote:
> > 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.
>
> That's the problem. There is no salt in the recipe, but the cake is normally
> made with plain "butter" (most likely salted). I'm sure there's nothing so
> special about this cake that it should be unsalted if cakes are usually salted.
> It does have sodium from the baking soda though. I wonder if that ends up
> seasoning it.
>
> > If you want to bake on Monday for eating on Friday, I would freeze the
> > layers unfrosted and frost them on the day needed.
>
> Okay, so really it's best to make it one or two days before. I will do that if
> it's best. I'm a little worried that freezing/thawing it will change it a bit.

That what bakeries do!

The best seasoning for chocolate cake is vanilla ice cream and mounds
of whipped cream.

Brooklyn1 wrote:
> The best seasoning for chocolate cake is vanilla ice cream and mounds
> of whipped cream.

Sounds...different, but for this one I think I'll stick with icing sugar,
cocoa, butter and whatever else standard icing has.

Brooklyn1 wrote:
>
> The best seasoning for chocolate cake is vanilla ice cream and mounds
> of whipped cream.

I prefer a bit of ground rosemary and tons of cracked pepper.

G.

On 8/24/2012 5:54 PM, DavidW wrote:
> merryb wrote:
>> 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.
>
> That's the problem. There is no salt in the recipe, but the cake is normally
> made with plain "butter" (most likely salted). I'm sure there's nothing so
> special about this cake that it should be unsalted if cakes are usually salted.
> It does have sodium from the baking soda though. I wonder if that ends up
> seasoning it.
>
>> If you want to bake on Monday for eating on Friday, I would freeze the
>> layers unfrosted and frost them on the day needed.
>
> Okay, so really it's best to make it one or two days before. I will do that if
> it's best. I'm a little worried that freezing/thawing it will change it a bit.
>
>
>
I know I'm late to the party here, but freezing the layers and frosting
later is actually better. You can even frost the layers if they are
still frozen and the cake will be very moist. BTDT many times. In fact
that's how I used to do wedding cakes.

On Aug 31, 10:06*pm, Cheryl > wrote:
> On 8/24/2012 5:54 PM, DavidW wrote:
>
>
>
>
>
>
>
> > merryb wrote:
> >> 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.
>
> > That's the problem. There is no salt in the recipe, but the cake is normally
> > made with plain "butter" (most likely salted). I'm sure there's nothing so
> > special about this cake that it should be unsalted if cakes are usually salted.
> > It does have sodium from the baking soda though. I wonder if that ends up
> > seasoning it.
>
> >> If you want to bake on Monday for eating on Friday, I would freeze the
> >> layers unfrosted and frost them on the day needed.
>
> > Okay, so really it's best to make it one or two days before. I will do that if
> > it's best. I'm a little worried that freezing/thawing it will change it a bit.
>
> I know I'm late to the party here, but freezing the layers and frosting
> later is actually better. *You can even frost the layers if they are
> still frozen and the cake will be very moist. *BTDT many times. *In fact
> that's how I used to do wedding cakes.

That's how all bakeries do it also!

David wrote:

>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?

It probably would be best if you had posted the complete
recipe/instructions here, as then it would be easier to answer your
questions. I'm not sure what you mean by a "boiled chocolate cake"
exactly? I have one that I make that is heavy, moist and delicious,
where boil the butter, water and cocoa together and then in a large
bowl, mix the flour, sugar, dry baking cocoa, baking soda and salt. Add
eggs and hot liquid, beating with electric mixer till combined. It is
frosted with a boiled chocolate icing, that is spread on when cake comes
out of the oven.

I've been baking cakes since I was 9 years old and have won ribbons with
them and have never used unsalted butter, always use my Kitchen Aid
electric mixer and always cut the salt in at least half, but I do use
some salt in all baked goods with regular butter.

>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).

It should keep fine in the refrigerator (well covered) but why do you
want to make it so far ahead of serving?

>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?

As I said above, I always use my Kitchen Aid for mixing with great
success. There shouldn't be bits of flour, if have mixed all the dry
ingredients together and then add the wet; beating until well mixed.

Good Luck!

Judy

On 8/24/2012 3:04 PM, Judy Haffner wrote:
>
> David wrote:
>
>> 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?
>
> It probably would be best if you had posted the complete
> recipe/instructions here, as then it would be easier to answer your
> questions. I'm not sure what you mean by a "boiled chocolate cake"
> exactly? I have one that I make that is heavy, moist and delicious,
> where boil the butter, water and cocoa together and then in a large
> bowl, mix the flour, sugar, dry baking cocoa, baking soda and salt. Add
> eggs and hot liquid, beating with electric mixer till combined. It is
> frosted with a boiled chocolate icing, that is spread on when cake comes
> out of the oven.
>
> I've been baking cakes since I was 9 years old and have won ribbons with
> them and have never used unsalted butter, always use my Kitchen Aid
> electric mixer and always cut the salt in at least half, but I do use
> some salt in all baked goods with regular butter.

Salt is pretty much always good with baked goods. If there's no salt in
the recipe, I'll put some in anyway. I also use vanilla in a lot of
recipes that don't call for it. Sam's Club sells a pint of vanilla for
$7 - I think Costco has a similar deal. What a steal!

>
>> 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).
>
> It should keep fine in the refrigerator (well covered) but why do you
> want to make it so far ahead of serving?
>
>> 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?
>
> As I said above, I always use my Kitchen Aid for mixing with great
> success. There shouldn't be bits of flour, if have mixed all the dry
> ingredients together and then add the wet; beating until well mixed.
>
> Good Luck!
>
> Judy
>

Judy Haffner wrote:
>
> It probably would be best if you had posted the complete
> recipe/instructions here, as then it would be easier to answer your
> questions. I'm not sure what you mean by a "boiled chocolate cake"
> exactly?

1.5 cups sugar
1 cup water
2 tblsp. cocoa
1.5 cups SR flour
0.5 tsp baking soda
4 oz butter
2 eggs

Water, sugar, butter, cocoa, baking soda in saucepan. Stir on low heat. Simmer
5 mins (froths up from soda). Cool. Mix in beaten eggs, flour. Place in 7"
round tin lined on base. Moderate oven for 1 hour.

> I have one that I make that is heavy, moist and delicious,
> where boil the butter, water and cocoa together and then in a large
> bowl, mix the flour, sugar, dry baking cocoa, baking soda and salt.
> Add eggs and hot liquid, beating with electric mixer till combined.

Ingredients very simililar, but significantly different method. Interesting.

> It is frosted with a boiled chocolate icing, that is spread on when
> cake comes out of the oven.
>
> I've been baking cakes since I was 9 years old and have won ribbons
> with them and have never used unsalted butter, always use my Kitchen
> Aid electric mixer and always cut the salt in at least half, but I do
> use some salt in all baked goods with regular butter.
>
>> 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).
>
> It should keep fine in the refrigerator (well covered) but why do you
> want to make it so far ahead of serving?

I'm at home all Monday.

"DavidW" > wrote in message
...
> 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?

I always add a pinch of salt to anything chocolate. I have never had flour
pockets in any kind of cake and I have baked tons of cakes. I would not
think a cake would be in good shape on a Friday if baked on a Monday no
matter how you kept it. Unless perhaps you froze it. Putting it in the
fridge would dry the cake out.

I personally think different ovens and different pans make a huge
difference. My mother made a wesson oil chocolate cake and always
refrigerated it. It was the best. I have tried making it numerous times
in my oven different pans-it is never the same as hers was though I
follow the same recipe.

PBS America's Test Kitchen made an interesting torte this weekend.
Bittersweet choc (America voted for Hershey as the best apparently) and
unsalted butter melted over boiling water, with ground almonds added,
also added expresso (sub:ground instant coffee) and more eggs than I
have ever used in one recipe processed for a long time till they gained
volume and lightened in color. Low amount of sugar, and vanilla of
course.

Here is the double-layer torte recipe:

8 oz bittersweet chocolate, chopped

12 Tbsp unsalted butter, chopped

2 tsp vanilla extract

1/4 tsp instant espresso powder

1 cup sliced toasted almonds, processed to a coarse flour (don't
overprocess or you will have almond butter.)

1/4 cup unbleached all-purpose flour (could you replace this with
cocoa??)

1/2 tsp table salt

5 large eggs

3/4 cup sugar

Line bottom two 9" round cake pans w/parchment paper.

325 degrees middle rack 14-16 minutes.

Melt chocolate and butter in bowl set over saucepan filled w/1 inch
simmering water, stirring occasionally until smooth. Remove from heat
and cool to room temperature.

Stir in vanilla and espresso powder.

Process almonds. Don't overprocess. (Almond flour is sold in stores
already processed-not sure if its pretoasted though.)

Add flour and salt to processed almonds and continue to process until
worked in. Don't overprocess or you will have almond butter.

Transfer almond mixture to medium bowl.

Add your eggs to now-empty food processor and process until lightened in
color and almost doubled in volume, about 3 minutes.

With processor running, slowly add sugar to eggs until thoroughly
combined, about 15 seconds.

Using whisk, gently fold egg mixture into chocolate mixture until some
streaks of egg remain.

Sprinkle half of almond mixture over chocolate mixture and gently whisk
until just combined.

Sprinkle in remaining almond mixture and gently whisk until just
combined.

Divide batter between cake pans.

Bake 325 degrees 14-16 minutes until center is firm and toothpick
inserted into center comes out with few moist crumbs attached.

Cool in pan. Remove from pans.

Spread your idea for filling over the cooled bottom layer before
covering with the cooled top layer. The filling between the two layer
cakes called for a mix of fresh raspberries and seedless raspberry
jam-personally I would replace the fresh raspberries with ripe bananas
and possibly use a raspberry syrup.

Chocolate Ganache Glaze

5 ounces bittersweet chocolate, chopped

1/2 cup plus 1 tablespoon heavy cream

Melt chocolate and cream in clean heatproof bowl set over saucepan
filled with 1 inch simmering water, stirring occasionally until smooth.

Remove from heat and gently whisk until very smooth.

Pour glaze onto center of assembled cake. Spread glaze evenly over top
of cake, letting it flow down sides. Spread glaze along sides of cake to
coat evenly.
Decorate as desired-cover sides of cake with almond slices, top cake
with fresh raspberries mint leaves whipped cream etc.

Refrigerate cake until glaze is set, at least 1 hour and up to 24 hours.

Okay, the cake has been baked and eaten. As far as I could tell, it didn't
suffer the flour-mixing problem after all. I don't know why, since it did every
other time I made it. It was a nice cake, but it would have been better if I'd
baked it for 5 minutes less. People finished it off pretty quickly. The icing
ended up being the biggest problem - too hard, too much cocoa and it had become
discoloured around the edge by the next day (eating day).

On Fri, 31 Aug 2012 11:17:49 +1000, "DavidW" >
wrote:

> Okay, the cake has been baked and eaten. As far as I could tell, it didn't
> suffer the flour-mixing problem after all. I don't know why, since it did every
> other time I made it. It was a nice cake, but it would have been better if I'd
> baked it for 5 minutes less. People finished it off pretty quickly. The icing
> ended up being the biggest problem - too hard, too much cocoa and it had become
> discoloured around the edge by the next day (eating day).
>

Glad to hear it worked out for you. I found this recipe today, so I
haven't had time to make it yet... but you might want file it away for
the next time you make cake.
http://theplayinghouseblog.wordpress...te-fudge-cake/

--
Food is an important part of a balanced diet.

heyjoe wrote:
> On Fri, 24 Aug 2012 20:02:27 +1000, 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?
>
> no comment
>
>> 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).
>
> I don't think so. IMO, store the cake at room temperature, make the
> frosting as fresh as practical. Keep the finished cake at room
> temperature and HOPE for the best.
>
>> 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?
>
> I don't have a problem with LITTLE bits of unmixed flour ina
> cake/pancake/muffin/quickbreaad.
>
> The idea is to minimize the development of gluten by just getting the
> dry ingredients to combine with the wet. This is a technique issue!

I was unaware of the gluten problem. Thanks, and thanks to others who mentioned
it.

> Without a list of ingredients, it's hard to make specific suggestions,
> but you might replace up to 1/4 cup of the liquid in the cake (ie.
> water or milk) with vodka. The idea here is to allow thorough mixing
> without developing gluten.
>
> 'nother idea - hold down the gluten devlopment by substituting cake
> flour for all purpose flour (rough guess, up to 1/3 cake flour, 2/3
> all purpose flour).

The flour is just ordinary self-raising flour. I don't know about "cake flour".
There might be terminology differences between locations. I am in Australia.

> But the real clue is . . . don't overmix your cake batter!

Good. That's what I suspected, but with the pretty watery mixture after the
cooling that's why I get little spots of unmixed flour. I suppose I could try
adding the flour before the eggs.

On Aug 25, 4:36*pm, "DavidW" > wrote:
> heyjoe wrote:
> > On Fri, 24 Aug 2012 20:02:27 +1000, 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?
>
> > no comment
>
> >> 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).
>
> > I don't think so. *IMO, store the cake at room temperature, make the
> > frosting as fresh as practical. *Keep the finished cake at room
> > temperature and HOPE for the best.
>
> >> 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?
>
> > I don't have a problem with LITTLE bits of unmixed flour ina
> > cake/pancake/muffin/quickbreaad.
>
> > The idea is to minimize the development of gluten by just getting the
> > dry ingredients to combine with the wet. *This is a technique issue!
>
> I was unaware of the gluten problem. Thanks, and thanks to others who mentioned
> it.
>
> > Without a list of ingredients, it's hard to make specific suggestions,
> > but you might replace up to 1/4 cup of the liquid in the cake (ie.
> > water or milk) with vodka. *The idea here is to allow thorough mixing
> > without developing gluten.
>
> > 'nother idea - hold down the gluten devlopment by substituting cake
> > flour for all purpose flour (rough guess, up to 1/3 cake flour, 2/3
> > all purpose flour).
>
> The flour is just ordinary self-raising flour. I don't know about "cake flour".
> There might be terminology differences between locations. I am in Australia.
>
> > But the real clue is . . . *don't overmix your cake batter!
>
> Good. That's what I suspected, but with the pretty watery mixture after the
> cooling that's why I get little spots of unmixed flour. I suppose I could try
> adding the flour before the eggs.

I would just do as the recipe directed, and just give a couple of
extra stirs, gently of course to ensure your flour is incorporated.

merryb wrote:
> On Aug 25, 4:36 pm, "DavidW" > wrote:
>> heyjoe wrote:
>>
>>> But the real clue is . . . don't overmix your cake batter!
>>
>> Good. That's what I suspected, but with the pretty watery mixture
>> after the cooling that's why I get little spots of unmixed flour. I
>> suppose I could try adding the flour before the eggs.
>
> I would just do as the recipe directed, and just give a couple of
> extra stirs, gently of course to ensure your flour is incorporated.

That doesn't work. You can see little bubbles of white and once you get them
they don't mix in.

On Sun, 26 Aug 2012 10:51:05 +1000, "DavidW" >
wrote:

>merryb wrote:
>> On Aug 25, 4:36 pm, "DavidW" > wrote:
>>> heyjoe wrote:
>>>
>>>> But the real clue is . . . don't overmix your cake batter!
>>>
>>> Good. That's what I suspected, but with the pretty watery mixture
>>> after the cooling that's why I get little spots of unmixed flour. I
>>> suppose I could try adding the flour before the eggs.
>>
>> I would just do as the recipe directed, and just give a couple of
>> extra stirs, gently of course to ensure your flour is incorporated.
>
>That doesn't work. You can see little bubbles of white and once you get them
>they don't mix in.
>
>


Just do it gradually. Sift a little flour over the top and stir it in
gently. Repeat until the flour is gone.

jec

On 8/25/2012 7:36 PM, DavidW wrote:
> heyjoe wrote:
>> On Fri, 24 Aug 2012 20:02:27 +1000, 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?
>>
>> no comment
>>
>>> 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).
>>
>> I don't think so. IMO, store the cake at room temperature, make the
>> frosting as fresh as practical. Keep the finished cake at room
>> temperature and HOPE for the best.
>>
>>> 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?
>>
>> I don't have a problem with LITTLE bits of unmixed flour ina
>> cake/pancake/muffin/quickbreaad.
>>
>> The idea is to minimize the development of gluten by just getting the
>> dry ingredients to combine with the wet. This is a technique issue!
>
> I was unaware of the gluten problem. Thanks, and thanks to others who mentioned
> it.
>
>> Without a list of ingredients, it's hard to make specific suggestions,
>> but you might replace up to 1/4 cup of the liquid in the cake (ie.
>> water or milk) with vodka. The idea here is to allow thorough mixing
>> without developing gluten.
>>
>> 'nother idea - hold down the gluten devlopment by substituting cake
>> flour for all purpose flour (rough guess, up to 1/3 cake flour, 2/3
>> all purpose flour).
>
> The flour is just ordinary self-raising flour. I don't know about "cake flour".
> There might be terminology differences between locations. I am in Australia.
>
>> But the real clue is . . . don't overmix your cake batter!
>
> Good. That's what I suspected, but with the pretty watery mixture after the
> cooling that's why I get little spots of unmixed flour. I suppose I could try
> adding the flour before the eggs.
>
>
>
You could also use a sifter to add the flour.

Cheryl wrote:
> On 8/25/2012 7:36 PM, DavidW wrote:
>>
>> The flour is just ordinary self-raising flour. I don't know about
>> "cake flour". There might be terminology differences between
>> locations. I am in Australia.
>>
>>> But the real clue is . . . don't overmix your cake batter!
>>
>> Good. That's what I suspected, but with the pretty watery mixture
>> after the cooling that's why I get little spots of unmixed flour. I
>> suppose I could try adding the flour before the eggs.
>>
>>
>>
> You could also use a sifter to add the flour.

Yes, I used one.