Topic: Really dark (color) chocolate cake


nvdenosta    -- 02-11-2008 @ 7:50 PM
  Hi,

I was wondering if anyone knows how to make really dark chocolate cake -- and I don't mean necessarily the flavor (as in bitter).  I have seen some cakes that are dark in color, almost close to black (as in devil's food cake).

Is it because of the ingredients or the way it was cooked?  I would like to learn how to make this.

Thanks!

Neph


monicachackal    -- 02-12-2008 @ 8:10 PM
  Well... you can make a dark chocolate cake.. but there are several kinds...
You can make a cake similar to a brownie texture (flour, eggs, sugar, chocolate)
or more sponge cake like...
For that, check out dianas bundt cake: http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2194/Recipe.cfm
or look up dark chocolate bundt cake on Google.
Its a wonderful moist light perfect cake.


nvdenosta    -- 02-12-2008 @ 9:14 PM
  Hi Monica!

Thanks for the tip.  The photo looks like it really is a dark colored cake.  Will try the recipe and see what happens.

Thanks a lot!

Neph  Smile


zakattak    -- 08-03-2010 @ 10:35 AM
  If you melt a 1/2 cup of dark chocolate chips and some non-sweetened cream, the top of your cake will be rich dark. I don't know if that would work on the inside, but at least the outside's dark Playful Wink

--Zakattak


Judes    -- 08-30-2010 @ 4:10 AM
  The cocoa you use makes a big difference too. Hershey dark cocoa or many dutch processed cocoas yield pretty dark cakes.


Gary45    -- 10-29-2010 @ 5:12 AM
  Thank you for the information!



This message was edited by diana on 10-29-10 @ 10:50 AM


Biffhank    -- 11-03-2010 @ 8:08 PM
  You can also find black cocoa relatively easy these days.  Most cake
decorating stores and supply stores like Penzey's carry it.  It will yield the
darkest chocolate color.  As someone mentioned Dutch Processed cocoas
tend to yield a darker product but in large quantities it might not taste the
same if the recipe calls for standard cocoa.  In smaller quantities it won't
matter much but if it calls for a lot, you might want to look for recipes
that specifically ask for a Dutch processed type.  Good luck!

Oregon Baker


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