Has anyone done of Epicurious Double Chocolate cake?

O

oli

Well-known member
I have made it in the past, but am annoyed about the center falling.

I am curious what has been the experience of others here.

 
Hi Oli, I thought this cake sounded familiar

I've used this twice for two different groom's cakes and loved how it turned. The crumb is moist, if a bit large.

I measured out the batter and distributed it out into 10", 8" and 6" pans. Perhaps that is why it baked nice and flat...this helped me since I didn't have to "torte" a domed top.

I use Callebaut 54% for this. I'll see if I can dig up my hard-copy...it will have notes on it if I changed anything.

I did have the notes posted out on Epicurious/Gails...but we know where that went.

 
have you checked your oven temp. Too high or too low can cause a cake

to sink in the middle.

Over beating is another common problem.

 
I hope not chips. Why not try a good bar of Godiva or Lindt, even Ghirardelli will

work better than chips for a cake. I made the mistake (more than once) of adding coating chocolate (not couverture) to finished chocolate pudding, just as an add-in. It made it very runny and ruined it. Took me a while before I figured out what was causing the failure.

 
I think that might be the answer, because everything else seemed to be spot on

 
Did you check the oven temp--using better chocolate may

be best, but I think Charlie has it. I've used chocolate chips in things like this and it is a comparatively small amount, in my opinion.
A supporting quote
temperature inside your oven can differ from the temperature indicated on the oven dial. All ovens need recalibrating occasionally. If the oven temperature is too low, the structure of the cake may not set sufficiently,
And mixing correctly is important also
How about the freshness of your baking powder?
Your post seems to indicate that it always happens when you make it. Is that correct?

 
Chips may not be as big a problem, but 2 discs of coating chocolate will ruin a cup of pudding.

Sadly, I have empirical proof on that, having ruined at least 3 batches of perfectly fine pudding by adding a few "bonus" discs of chocolate to each finished cup.

Ha. Fooled me. And it took me THREE times before I realized the culprit. I kept blaming the cornstarch. Let me be that person your mother warned you about.

I never melt chips anymore since I have blocks of couverture to use.

 
Big difference in coating chocolate and chips. I used to

make Julia Child's wonderful chocolate mousse recipe just using Hershey's chips!! Back in the day before we even knew there were "grades" of chocolate. Elegant dessert for pennies when you do it that way!!
But sorry 'bout your pudding!! ;o)

 
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