Chocolate cake - seasoning, storing, mixing
On Aug 24, 2:30*pm, " > wrote:
> On Aug 24, 6:02*am, "DavidW" > wrote:
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> > Hello,
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> > I'm about to make a chocolate cake and I have a few questions:
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> > 1. Should a chocolate cake typically contain salt? Watching cooking shows it
> > seems that just about everything should be seasoned, according to professional
> > chefs, but there's no salt in the ingredients. It's a boiled chocolate cake
> > (some ingredients, inc. water, baking soda boiled and cooled before eggs, flour
> > added). The butter is listed simply as "butter". Commercial butter is normally
> > salted to an unknown degree. If I use unsalted butter should salt be added; if
> > so how much for a standard-sized cake?
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> > 2. If I bake and ice the cake on Monday and keep it in the fridge will it still
> > be in good shape on Friday? (i.e., no noticeable degradation).
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> > 3. I have a vague recollection of asking this before, but there was no magic
> > solution. The mixture is very wet before the flour is added and you always get
> > bits of flour that will not mix in. My mother solved this by using an electric
> > mixer or blender, but I don't think the cake was as good as when the flour was
> > mixed in gently by hand (and you put up with a few small flour pockets).. Is
> > there another technique whereby I can mix in the flour evenly by without any
> > detriment to the cake?
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> All baked goods need a bit of salt. *Salt also brings out the flavor
> of the chocolate. *One method of mixing cake batter is the creaming
> method. *The butter and sugar are creamed together until fluffy. *The
> eggs are then blended in one at a time. *Add 1/3 of the dry
> ingredients and mix. Next, *add 1/2 the liquid ingredients and mix.
> Mix in 1/2 the remaining dry ingredients followed by the rest of the
> liquid ingredients. *Last, mix in the rest of the dry ingredients.
> Alternating the wet and dry ingredients like that keeps the batter
> from becoming too stiff or too liquidy and allows the batter to be
> thoroughly mixed without being overmixed.
+1 on the mixing!!
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