Skip to main content

That Chocolate Mis-cake

Maybe I was tired.  Or maybe I was thinking about something else.  In any case, I forgot the sugar.  In any case, it ended up like this:

Stacey's altered Mis-Cake Ingredients:
1 c minus 1 tbs unbleached white flour, organic
3/4 c whole wheat flour, organic
1.5 tbs cornstarch
3/4 c unsweetened cocoa powder (Scharffen-Berger)
1 tsp sea salt
1.5 tsp baking powder
1.5 tsp baking soda
1/2 c canola oil, organic
1 c whole milk, organic
1 c boiling water

I was almost too embarrassed to post about it, but at least I got some good pictures of lining the pan with parchment paper.  This is how I cut/fold the parchment paper so that it fits nicely into the square cake pan:


 I knew something was wrong when the cake cooked in almost 1/2 the time.  After 18 minutes in the oven at 350F (which was when I had planned on rotating it), it already looked like this:
I poked it and it was done.  It was then that I realized it just didn't look quite right, so I looked at the ingredients again and with a shriek I realized what horrible atrocity I had created.  I was going to scrap the whole thing, but I figured it was a good learning experience and it would be good for the blog.  How does one fix this sort of baking error?  My experimental solution went like this...

Stacey's Chocolate Solution (solution, get it?) Ingredients:
1 1/2 c sugar
3/4 c whole milk, organic
3/4 c water
3/4 c 99% unsweetened Guittard chocolate couverture

I put it all into a pot to boil - the chocolate came out of emulsion... great. If I were smarter, I would have been more patient and started with melting the chocolate and adding the warm liquids slowly.

 But then I wouldn't have discovered that sticking your immersion (stick) blender in there would make everything all better. :)
Post-immersion blender:
 Then I poked holes in my sugar-free cake with a dipping fork.  I was trying to preserve the integrity (what little, figuratively, it had) of the cake, but really this did not allow the chocolate sauce to sink in.
Big holes are better, so I used a regular fork afterward and poured the sauce on top.  I probably should have used a chopstick to poke holes. 

People at work seemed to be okay with it, but it was not received as warmly as some other treats.  It was a decent solution.  For anyone who is interested in sugar-free baking, the texture of the cake was actually quite nice.  I think it could probably turn into a decent sugar-free recipe if you had some sort of splenda or stevia sweetened chocolate sauce to pour on it.  That is, if you can get past the taste of stevia/splenda.

Comments

  1. You're so creative and I love how you brought it to work. Such great taste-testers!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

Vanilla Marshmallows

Marshmallows have a special place in my heart because my boyfriend and I made these together on our third date.  He's a chemist and I remember commenting on how precise he was with measuring everything.  Nothing sexier than a guy who can cook... and who wants to help make candy. :) Unfortunately, he's on a business trip this week, so I made a half batch by myself from my favorite book, Chocolates & Confections .   And in doing a search I see they have an At Home version !!! Wow.  If only they had this when I started trying to make candy in 2008.  Oh well, the harder path only makes you stronger... right? Anywho... Stacey's Half Batch Vanilla Marshmallow Ingredients : 0.8 oz gelatin (powdered) 4 oz water (for hydration) 12 oz sugar, organic 6 oz glucose syrup 2 oz local honey 2 oz invert sugar 3 oz water 2 tsp vanilla bean paste Parchment paper 9"x9" cake pan Canola oil, organic 1:1 ratio powdered sugar to cornstarch I've found tha

White Chocolate Love Bars

More hearts for my Valentine's Day assortment... Stacey's White Chocolate Love Bars Ingredients : 16 oz Chocolates El Rey White Chocolate Discos 64% Guittard Dark Chocolate couverture 1 oz bar mold I'm using a 16 cavity bar mold that has one ounce bars.  I think I got mine from Tomric.com ( candy bar mold ). First I tempered some dark chocolate for the decorations. I use the seeding method and a microwave to temper my chocolate.  I put my couverture in a pyrex bowl and microwave at 30 second intervals, stirring with my favorite rubber spatula (the 1 piece ones are the best), until it's about 100F, using my trusty  temperature gun .  Then I add my seeding chocolate and stir until it reaches 90F, removing the seed chocolate afterward. The other thing about tempering chocolate is that you can't really make only one or two ounces - you need to do at least 4-5 ounces or it won't come out right.  So, I made these while I was making something else.  But, yo