Chocolate Cake Recipe (2024)

FAQs

What does brown sugar do in chocolate cake? ›

Brown Sugar Lends Caramel Undertones And Helps Lock In Moisture. Incorporating brown sugar into your chocolate cake recipes can elevate them from good to unforgettable. Tasting Table's recipe developer, Molly Allen, demonstrates this beautifully in her elegant yet simple death by chocolate cake recipe.

These basic ingredients for baking a cake are; flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda).

In a pinch, dark brown sugar can be substituted for light brown; however, when baking recipes sensitive to moisture and density (such as cakes) the difference in moisture content between can affect how well the cake rises. Swapping the two will also affect the recipe's taste and color.

That's because brown sugar is more hygroscopic than white sugar, meaning it locks in moisture better. Out of the oven, your chocolate cake won't be crumbly or dry, and you may find that the cake retains its moisture for a longer length of time, thanks to the brown sugar.

The Sachertorte is a traditional chocolate cake. While staying true to the basic, good old-fashioned recipe, passion fruit is added to apricot jam to produce a lovely aroma and tartness for a pleasant, modern flavor.

Coffee is made for baking. Its rich, bittersweet flavour adds depth to cakes, cheesecakes, pies, cookies, muffins, loaves, and soufflés. It boosts the chocolatey appeal of Fudge Layer Cake with Chocolate Avocado Icing, Coffee Brownies and soft, fudgy Coffee Chocolate Crinkle Cookies.

The "Sachertorte" is a famous Viennese cake and probably the most famous chocolate cake in the world since 1832. The delicious treat consists of 3 layers of chocolate sponge cake with thickly spread apricot jam in between and on the top.

Mayonnaise: The Hidden Gem in Cake Recipes

Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake.

Eggs: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy. I don't recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination.

Since its gluten proteins are very weak, cake flour is often used to make soft, tender baked goods like cakes, pastries, or biscuits. A chlorination process further breaks down cake flour's gluten, creating a flour that's even more delicate. All-purpose flour is made from a mixture of hard and soft wheat.

How do bakeries get their cakes so moist? ›

Oh yes, you sure can. This recipe has a combination of butter and oil to give off that nice buttery taste while keeping it soft and moist at the same time. Cake using pure butter tends to be more dense and dry compared to adding oil into the batter.

Brown sugar holds moisture. Goods baked without it may dry out faster and not stay fresh as long. Some substitutes may have more or less sweetness than brown sugar. You may have to adjust their quantity for the desired sweetness in your recipe.

Yes, it will affect the bake because light brown sugar contains molasses, so the cake may be darker. Please note that you won't trap as much air in the sugar when creaming the butter and sugar, which means your cake won't be as fluffy. It may also alter the taste slightly as brown sugar is slightly more acidic.

As the fudgy crumb proves, the brown sugar addition keeps the cake moist. The white sugar, meanwhile, adds sweetness, as it is sweeter than the brown sugar.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.