How can I get my chocolate cake to taste less like a brownie?
I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie.
What I want is a light, moist chocolate cake (doesn't everyone?), but the cake currently has the same texture and taste as a cakey brownie. I've tried aerating it more by beating the egg whites before I add them and adding more rising agent (tried baking powder, baking soda, and a combination of the two), but that resulted in the cake rising too much and overflowing the tin.
I've also tried adding yogurt to make it more moist, but that only made it denser.
I'm using real chocolate in my cake because I want it to taste super dark chocolatey. I've read a lot of cake recipes and I don't see very many that use block chocolate, usually only cocoa powder. Is this the cause of my problem?
Best Answer
In my experience, unsweetened baking chocolate can replace cocoa + oil at a ratio of 1 oz baking chocolate = 3 T cocoa powder + 1 T oil. I don't think this makes the result more brownie-like, but you do need to reduce the oil (or butter) in the cake to make up for the added oil from the baking chocolate.
If you use dark chocolate (or semi-sweet baking chocolate) reduce the sugar, too, but that's a little trickier to offer a hard-and-fast calculation.
If you are worried about losing the rich chocolate flavor by switching to cocoa powder, first make sure you're using a high quality cocoa powder and then you can also consider replacing some (maybe 2T or so?) of the liquid in your cake recipe with strong espresso. A small amount can enhance chocolate flavor in baked goods without actually tasting coffee-ish.
Reducing the egg (or at least yolk) and oil in the cake should also make it less dense, but reducing too much can make it dry.
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How can I make my chocolate cake taste better?
Coffee simply enhances the flavor of chocolate. In this cake, it deepens that rich, chocolatey flavor. If you are really opposed to using coffee, you can swap it out for water. You can also use espresso powder \u2013 use a teaspoon of espresso powder along with 1 cup of water in place of the 1 cup of coffee.What is the difference between a brownie and a chocolate cake?
The fundamental difference between chocolate cake and brownie is the level of sugar, butter, and flour. Another contrast among cake and brownie is that the leavening agents, like baking soda or baking powder, is generally not used in the brownies. Also, the brownies contain more chocolate than chocolate cakes.How do you cut the sweetness out of chocolate cake?
Honestly, don't be afraid to cut back the sugar in your favorite cake recipes. Start with a simple 10% reduction: 5 teaspoons scooped out of each cup of sugar. If you like the results (and you're not baking an angel food-type cake), remove more sugar the next time.The Best Fudgy Brownie Recipe | Simple Way Of Making The Perfect Fudgy Brownie
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Answer 2
Adding too much chocolate might be the cause....do use cocoa and chocolates at a balancing amount...(half of the chocolates and half of the cocoa)this works!! And do not forget to use milk....this makes the cake moist... And if you want it to be fluffy enough you might use bicarbonated soda!! This'll give good result!!
Answer 3
Try using baking powder, baking soda, and buttermilk. The buttermilk's acidity along with its liquidity will enhance the reaction process with the rising agents producing the appropriate aeration for the cake.
Answer 4
If you use cake flour and cocoa and cut down on the fats, the cake will be cakey instead of fudgy. If you wanted to make it have more chocolate flavor, there's actually something called chocolate extract which can enhance the chocolaty-ness (lol yeah huh) of the cake.
Answer 5
Try a recipe with cake flour and cocoa - if you want strong chocolate taste, try the Valrhona brand of cocoa. It is very aromatic and dark.
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