mumble, mumble.

[evile]

Weather looks perfect for faire this weekend!

I tried the 5 minute chocolate cake recipe last night. It came out very dense and almost brownie-like. Not particularly tasty, IMHO, but not inedible...

My theory is that the cake flour was past its prime.

I'll experiment a bit, try adding things like vanilla, cinnamon, ginger, chocolate chips, etc. and see if I can make it any better than that.

I need to wake up and get some work done. I'm just so sleepy and lazy-feeling this a.m.

Comments

Re: Cake!

[islenskr.livejournal.com]

Oh! Self rising flour has baking powder added - it's very popular in Europe. Cake flour is flour that is more finely ground, which results in a most even cake and sometimes a lighter cake. I can't eat it because it's absorbed into my system more quickly...that blood sugar stuff again.

I think if you cut back on the egg, you'd have to add some sort of leavening. I was wondering what made it rise and then realized that it was probably the egg - that's probably what makes it so dense, too. (Think flourless chocolate cake...LOTS of eggs.) And I bet if you used actual chocolate in addition to the cocoa, you could cut back on the butter/oil.

I wonder if you could just make a regular cake recipe, tip some batter into a mug and microwave it. THough, microwaving is so much different than baking in a regular oven.

Now I feel like making cupcakes! With butter cream frosting! (Did I ever send you the recipe I found a while back for chocolate buttercream that involved tempering eggs? It's *dreamy* and totally worth the hassle!)