Monday, April 14, 2008
Chocolate Cake with Espresso Caramel Frosting
This is what was left of the second cake I took to work. The cake and frosting are both from The Cake Book by Tish Boyle.
The last time I made a chocolate cake recipe from this book, it was too moist to slice. I decided to test my flour measurements; the recipe calls for 2 2/3 cups or 322 grams all purpose flour.
I can be a little heavy handed with the flour, and my initial measurement weighed close to 370 grams. The second time, I tried gently spooning in and leveling the flour. This yielded close to 340 grams of flour. I had the same issues with the cocoa powder.
All of a sudden I couldn't remember how I normally measure the ingredients in this book. Normally i'd say pick one measuring scheme and stick to it. I really wish cookbooks told you if the recipes were primarily tested by weight or by volume.
Anyway, I added more flour than usual and my cakes turned out well. They didn't crown or crack much, and they were moist with a tight crumb. The espresso caramel buttercream was a nice touch to the otherwise traditional cake (please serve buttercream at room temperature).
No recipe today- i'm running out to grab a coffee and do some school work.
at 8:25 AM