On 8/24/2012 3:04 PM, Judy Haffner wrote:
>
> David wrote:
>
>> 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?
>
> It probably would be best if you had posted the complete
> recipe/instructions here, as then it would be easier to answer your
> questions. I'm not sure what you mean by a "boiled chocolate cake"
> exactly? I have one that I make that is heavy, moist and delicious,
> where boil the butter, water and cocoa together and then in a large
> bowl, mix the flour, sugar, dry baking cocoa, baking soda and salt. Add
> eggs and hot liquid, beating with electric mixer till combined. It is
> frosted with a boiled chocolate icing, that is spread on when cake comes
> out of the oven.
>
> I've been baking cakes since I was 9 years old and have won ribbons with
> them and have never used unsalted butter, always use my Kitchen Aid
> electric mixer and always cut the salt in at least half, but I do use
> some salt in all baked goods with regular butter.

Salt is pretty much always good with baked goods. If there's no salt in
the recipe, I'll put some in anyway. I also use vanilla in a lot of
recipes that don't call for it. Sam's Club sells a pint of vanilla for
$7 - I think Costco has a similar deal. What a steal!

>
>> 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).
>
> It should keep fine in the refrigerator (well covered) but why do you
> want to make it so far ahead of serving?
>
>> 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?
>
> As I said above, I always use my Kitchen Aid for mixing with great
> success. There shouldn't be bits of flour, if have mixed all the dry
> ingredients together and then add the wet; beating until well mixed.
>
> Good Luck!
>
> Judy
>