rolled:
If it makes front page does it make you get a better job?
Just curious

debolly:
yummy, yummy, yum, yum!!!! It looks appealing.

eminent91:
nice cake I must say,salivating already. pls I av a problem wit measurement wen baking,if I want to make dat size of ur cake,wat quantity of flour,sugar and butter can I use I.e if I want to use dis big and small derica tomato tins for my measurement.i will b glad if u reply me tanx.

trublvr:
Next time use vegetable oil, not butter, to cut the dryness the cocoa powder brings into the recipe. And with chocolate cakes, its best to wait about 30 minutes before "peeping" to prevent that ugly cave in. Your batter is very runny from the hot water you added, and it needs time for the egg proteins to set up the cake.

I usually fill my cave ins with a chocolate ganache after cooling, but that's just me.

And I got a set of measuring cups in the baking section of the market for N500 last year. This has helped a lot. I also try to use recipes that are written in cups, not grams. I'm that lazy, I guess!

Well done on your lovely chocolate cake! More grease to your elbow!

pretydiva:
Yummy

tonididdy:
yep u are 101% right about my cake been a lil dry...so imma use vegetable oil nexttime(which do u prescribe tho?) cos imma bake again for christmas a chocolate, banana and coconut cake resp.

My batter was actually thick as I didn't add much water,just little.

Is it possible to bake a cake as fluffy as a bread. What's the remedy to a soft cake that dosent crumble?

Yes u are right, my cake caved in cos I peepd too early. I was too curious lol.

Chocolate ganache...is this like a choco icing? *imma ask google tho*

Lastly my cake was heavenly and I miss it already

trublvr:


Sorry for the late reply.
I use Sunola for my baking, and I haven't had any complaints so far. It gives me nice crunchy cookies and moist chocolate cakes.
Consider using a hand mixer to puree your banana, and if your baking pan is 10 inches or less, use 11/2 bananas, or it might come out too gooey.

If you add the right amount of hot water to your chocolate cake batter, its going to be runny and the resulting cake will be fluffy.

Otherwise, just make a good old-fashioned sponge (takes about 10 minutes to mix, and involves no butter) if you want a light, fluffy cake.

If you want your cake to be a bit denser (less holes when you cut into it), cream the butter and sugar together first and mix all wet ingredients together, and then add all dry ingredients gradually, but DON't OVERMIX! Its a tough balance to find, but you can do it.

A chocolate ganache is a kind of chocolate icing made by melting chocolate/cocoa powder with cream/butter&milk together. http://allrecipes.com/recipe/chocolate-ganache/.

Good luck!

dupsylad:
Hello trublvr,ow do u make ganache with cocoa powder pls.tnnks

tonididdy:
yea measurement is key ...now 500g is what is called half kilo on a measuring scale...so therefore 1000g is 1kilo.

small tin tomato cup about 6cups will make half a kilo
and the large cup of tin tomato about 2cups will make half a kilo.

PS: am not a professional oh...but am sure of the scale measurements

I got my chocolate cake recipe from am american website and it read:
500g sugar
500g butter(actually the site said ''vegetable oil'' but I couldn't risk it lol
500g flour

trublvr:


Sorry for the late reply.
I use Sunola for my baking, and I haven't had any complaints so far. It gives me nice crunchy cookies and moist chocolate cakes.
Consider using a hand mixer to puree your banana, and if your baking pan is 10 inches or less, use 11/2 bananas, or it might come out too gooey.

If you add the right amount of hot water to your chocolate cake batter, its going to be runny and the resulting cake will be fluffy.

Otherwise, just make a good old-fashioned sponge (takes about 10 minutes to mix, and involves no butter) if you want a light, fluffy cake.

If you want your cake to be a bit denser (less holes when you cut into it), cream the butter and sugar together first and mix all wet ingredients together, and then add all dry ingredients gradually, but DON't OVERMIX! Its a tough balance to find, but you can do it.

A chocolate ganache is a kind of chocolate icing made by melting chocolate/cocoa powder with cream/butter&milk together. http://allrecipes.com/recipe/chocolate-ganache/.

Good luck!