Chocolate Cake Sticking

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Permalink Reply by Stampinsher on September 9, 2011 at 12:25am

Hello J.D.

I've made this cake and you are so very right.  It is extremely moist.  I did the same thing as you did EXCEPT I made sure I took the cake out of the pans when cool to my touch.  When completely cool, I filled and decorated.

Just so you do know, after the filling, the decorating and then we all enjoyed the cake the next day.   YES, it was so moist still (after cutting and eating a portion of it) that I decided NOT to cover it.  I wanted it to dry out a bit.  The cake left cake yummies on the cake plate and on the serving dishes so you could take your finger and have the very last bite of a cake that was not there.  I hope you understand.  If not, think of it as frosting on the edge of the plate that I would take my finger and scoop it up to eat it.

This Hershey Perfectly Chocolate Cake is moist.  Next time.  I would take it out of the pan when slightly cooled and finish decorating (or not) the same day.  You will enjoy it more because it will look prettier. 

Have fun caking and decorating!

Sher

 

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Permalink Reply by J.D. on September 9, 2011 at 2:11am

Hey Sher!

 

Thanks for the advice. I should have waited a little and removed from the pans, but I was so tired, and it was after midnight so since I have to be up to go to work before 0600 hours, I just went off to bed. I will not make that mistake again. :)

 

This cake tastes so good, especially if you have someone who loves chocolate. I did do this cake last year, but went overboard on the chocolate. I stacked and filled with Hershey's Chocolate Frosting recipe, and added a thick layer of Chocolate Ganache inside. Looked great, but was so much chocolate I couldn't eat anything else the rest of the day. It was truly "Death by Chocolate."

 

The only problem I have now is dealing with the Fondant I tried to roll out last night, but I guess I will have to post that in a different section of the forums. I think I know what the issue is, but it is so frustrating hearing everyone online, and even in the videos, say how easy it is to work with fondant, and I am having nothing but problems. Oh well. Hopefully someone will be able to help before I either give up on the fondant, or go to an actual class when I get back to the states.

 

Thanks again!!

 

- J.D.

 

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Permalink Reply by Deah on September 9, 2011 at 9:04am

JD, fondant is only easy once you get the knack.  Until you know how your fondant should feel it will give you trouble.  I'll so see if I can find your fondant post.

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Permalink Reply by Stampinsher on September 9, 2011 at 6:28pm

I did the same thing with this cake, whipped chocolate gananche inside and whipped it up more fluffy for the outside.  Very rich and death by chocolate for sure!

J.D. said:

Hey Sher!

 

Thanks for the advice. I should have waited a little and removed from the pans, but I was so tired, and it was after midnight so since I have to be up to go to work before 0600 hours, I just went off to bed. I will not make that mistake again. :)

 

This cake tastes so good, especially if you have someone who loves chocolate. I did do this cake last year, but went overboard on the chocolate. I stacked and filled with Hershey's Chocolate Frosting recipe, and added a thick layer of Chocolate Ganache inside. Looked great, but was so much chocolate I couldn't eat anything else the rest of the day. It was truly "Death by Chocolate."

 

The only problem I have now is dealing with the Fondant I tried to roll out last night, but I guess I will have to post that in a different section of the forums. I think I know what the issue is, but it is so frustrating hearing everyone online, and even in the videos, say how easy it is to work with fondant, and I am having nothing but problems. Oh well. Hopefully someone will be able to help before I either give up on the fondant, or go to an actual class when I get back to the states.

 

Thanks again!!

 

- J.D.

 

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