Wilton "celebration" chocolate cake
Hi all,
I have been looking for a chocolate cake recipe that is not too complicated and also nice n moist. So far I haven't gotten anywhere... I tried the recipe on Wilton's website for "America's celebration cake" which is a chocolate layer cake made with semi-sweet chips. The flavor was quite good but I had the following issues:
Help!
I have been looking for a chocolate cake recipe that is not too complicated and also nice n moist. So far I haven't gotten anywhere... I tried the recipe on Wilton's website for "America's celebration cake" which is a chocolate layer cake made with semi-sweet chips. The flavor was quite good but I had the following issues:
- the recipe called for 1 1/2 c water at the end - I added about 1 1/4 c water but couldn't bring myself to add any more - the batter was really watery! I baked it in my brand-new gas convection oven (ok, I know I shouldn't have baked my first cake in a new oven with a new recipe, but I wanted to try it out!) and I had to bake it longer than it should have been even with a non-convection setting!
- the recipe said to melt 1/2 bag of choc chips with butter, then add the remaining chips at the end, before pouring into pans. What happened here is what customarily happens when I add choc chips to a batter - they sank to the bottom and when I turned the cakes out onto the cooling rack, I was left with a bunch of melted chips in the pan, which I had to scrape out and try to put back into the cake!
Help!
Replies to This Discussion
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Permalink Reply by Holly K. on
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I use Jeri C's recipe for a Triple chocolate wasc. It is TO DIE FOR!!! I had a friend tell me she doesn't like chocolate cake, but her son does, so for the dumptruck cake I made, I did the front half chocolate, and the back half the WASC, she said she had never had such a moist yummy chocolate cake!!
Here is a link for the recipe:
http://www.cakeswebake.com/profiles/blogs/jeris-version-of-triple
It is very easy to half the recipe if you don't need that much. HTH!
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Permalink Reply by Faith Gealey-Brown on
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You have to use mini-chips for them to remain suspended. That';s what I've done in the past. Don't be intimidated by the "watery" look of the chocolate batter - for my cocoa cake, the batter ends up looking watery but it comes out great! The other thing that you may want to try is adding the water and the dry ingredients alternatively - beginning and ending with dry. That may help the batter to keep a little thickness! Hope that helps!
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Permalink Reply by Jennifer Cintron on
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Holly -Thanks very much! I wanted to make scratch cake but the recipe you posted is so doctored that I won't feel like I'm cheating!
Faith - I bought some mini chips so I will try that! I was half-paying attention to one of Giada's shows when she was baking, and I think she mentioned something about mixing a bit of the dry mix in with the chips before adding them to the batter to help keep them suspended, so maybe I will try that as well. Anything is worth a shot! However, I think the Wilton recipe just really called for too much water ... I mean it was really soupy! I was also wondering if melting ALL the chips would give enough chocolatey flavor throughout the cake. I will try again maybe sometime, but I need to start baking this retirement cake today so I will have to try it some other time.
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OK this may seem like an extraordinarily stupid series of questions, but I just wrote down the recipe and realized that it stops with the ingredients. How long does it bake at what temp? And I know I can halve it, but if I kept it as-is, would this be equivalent to more of a triple recipe bc of all the additions to the cake mix? Since it is a new recipe I will measure out the batter into cake pans but I am wondering how much batter I will wind up with.
Thanks again!
Holly Kasowski said:I use Jeri C's recipe for a Triple chocolate wasc. It is TO DIE FOR!!! I had a friend tell me she doesn't like chocolate cake, but her son does, so for the dumptruck cake I made, I did the front half chocolate, and the back half the WASC, she said she had never had such a moist yummy chocolate cake!!
Here is a link for the recipe:
http://www.cakeswebake.com/profiles/blogs/jeris-version-of-triple
It is very easy to half the recipe if you don't need that much. HTH!
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hmm, I think there is a "more" button at the bottom of it, anyway, here is what I do:
I dump all dry ingredients in my kitchen aid bowl and let run on low while measuring out the wet ingredients. I then mix in the oil and water and let incorporate. Then add the eggs one or two at a time and let incoporate between each addition. Then add extracts and sour cream let incorporate and stir in choco chips and your done!
I bake all of my cakes at 325 regardless of size.
I haven't measured the batter of the chocolate version, but the white version of this recipe makes about 15-16 cups of batter so I am assuming this makes about the same! (full recipe of course) :)
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Permalink Reply by jeri c on
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I missed this thread somehow!!! I never put baking times or temps on my recipes because it really depends on your oven and what size pans you are using etc. Here is how I mix it... I put all the dry ing including the chocolate chips into the bowl and let them incorperate while I measure the wet ing.... I actually use a big measuring cup and put the water, oil and eggs all in the same cup and dump it in all at once. and let it mix well.... then I add the vanilla... then the sour cream. let it all mix together well and be sure you scrape the bowl well to make sure everything is all mixed together well.
I bake my larger cakes at 325 and my smaller cakes at 350. Hope this helps.... send me a message if you need to know anything else.... I get tons of compliments on this recipe... and I have a NEW version I just came up with today... can't wait to share it!!!
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Permalink Reply by Theresa Happe on
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If you mix the mini-chips with a tiny bit of water and coat them with a dusting of flour, it will prevent them from falling to the bottom of the pan while baking.
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Jeri - the recipe was soooo delicious and I got a bunch of compliments on it! I didn't add the mini chips though because I was afraid they would sink to the bottom and I just couldn't afford to do that cake over again. I got a new order from one of the people at the event where that cake was served, so I think I will try it with the chips this time (and use Teresa's hint about coating them with a bit of water then flour to keep them suspended).
One day when it's not 90 degrees outside (and baking is for fun rather than a source of income) I think I will also try the WIlton recipe again but melt all of the chips, or at least 2/3 of the chips. The flavor of that cake was really lovely but the wateryness of the batter didn't do anything to help keep the chips suspended throughout. Ahhh it's lovely to be unemployed and finally have time to bake/experiment!
Thanks everyone!
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