Add tips to 2020/ferguson1/chocolate-cake.html
At the suggestion of Landon I have added some tips to both icing and the cake. It might be possible for more to be added later on but hopefully these are helpful to those who wish to try it. Something I will try doing is adding sequential pictures of the icing but that involves remembering it as we can't make it here until the winter (well we can but it's a lot harder as even the winter can be fairly hot here, exceeding 35 Celsius). And to those who (presumably many) do wonder why I submitted this back then when it has nothing to do with the contest: I really haven't the foggiest but since this was requested I am doing it.
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@@ -454,7 +454,7 @@
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<!-- BEFORE: 1st line of markdown file: 2020/ferguson1/chocolate-cake.md -->
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<h1 id="double-layered-chocolate-fudge-cake">Double-layered Chocolate Fudge Cake</h1>
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<h2 id="last-updated-mon-18-aug-2025-181013-utc">Last updated: Mon 18 Aug 2025 18:10:13 UTC</h2>
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<h2 id="last-updated-tue-19-aug-2025-120649-utc">Last updated: Tue 19 Aug 2025 12:06:49 UTC</h2>
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<p>Here’s a delicious double-layered chocolate fudge cake that is
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something of my mum’s speciality. It’s complicated and I should warn that nobody
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has seemed to get it down as well as she has but it’s well worth the effort if
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@@ -535,12 +535,16 @@ following this rule will lead to a worse outcome, including with the icing.</p><
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<li>1 cup sour cream</li>
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</ul>
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<h2 id="cake-preparation">Cake Preparation</h2>
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<ol type="1">
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<li><p>Lightly grease <strong>TWO 9 x 1.5 INCH ROUND PANS</strong>; lightly dust with flour.</p></li>
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<ol start="0" type="1">
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<li><p>Lightly grease <strong>TWO 9 x 1.5 INCH ROUND PANS</strong> with shortening and then
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lightly dust with flour. Even if you have a non-stick cake pan you should do
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this! We have had it happen before (and I have seen it in other foods as well)
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where the cake sticks to the pan. You do not want this to happen!</p></li>
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<li><p>Preheat oven to <strong>350 F / 176.67 C</strong>.</p></li>
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<li><p>Turn on the air conditioning if you need :-)</p></li>
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</ol>
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<h2 id="cake-directions">Cake Directions</h2>
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<ol type="1">
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<ol start="0" type="1">
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<li><p>Melt <strong>3 OZ UNSWEETENED CHOCOLATE</strong> in double boiler or small bowl over
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<strong>hot (<em>BUT NOT BOILING</em>) water</strong>; let cool whilst proceeding.</p></li>
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<li><p>Sift <strong>2 and 1/4 CUPS FLOUR</strong>, <strong>2 TSP BAKING SODA</strong>, and <strong>1/2 TSP SALT</strong></p></li>
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@@ -565,6 +569,25 @@ though these are very old cake pans and cooling racks:</p>
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<p><img src="cake-on-cooling-rack.jpg"
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alt="photograph of cake on cooling rack"
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width=756 height=602></p>
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<h3 id="cake-tips">Cake tips</h3>
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<ol start="0" type="1">
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<li><p>It might be helpful if you have everything out before you start making the
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cake. It can also be helpful if you put things away after you use them.</p></li>
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<li><p>A double boiler does help but as long as it melts fine it should be okay.</p></li>
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<li><p>Keep in mind they no longer make things like they used to, and unfortunately
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some of the things are not made as good as they once were, so you’ll have to
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make do with what you have available. We have VERY OLD brushes to grease
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pans and from what we have seen what they make now is harder to work with.
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But as long as you do grease it okay it should be fine. Again even if you
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have a non-stick pan do this!</p></li>
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<li><p>If you have a little batter left (but it should be very little) you might
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enjoy tasting it. On the other hand you should NOT taste the melted
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chocolate unless you like it bitter :-) (don’t worry - it’ll be the opposite
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of bitter in the cake). And yes at least one of us has tried this before,
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probably multiple times.</p></li>
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<li><p>You DO NOT HAVE to use round cake pans but they work nicely (and are great
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for double layer cakes).</p></li>
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</ol>
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<h2 id="icing-ingredients">Icing Ingredients</h2>
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<ul>
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<li>4 oz unsweetened chocolate (Baker’s chocolate)</li>
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@@ -600,7 +623,7 @@ that you didn’t put as much between the layers as we do. Of course you could
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put it elsewhere if you wish to.</p></li>
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</ul>
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<h2 id="icing-directions">Icing Directions</h2>
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<ol type="1">
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<ol start="0" type="1">
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<li><p>Combine <strong>4 OZ UNSWEETENED CHOCOLATE</strong> and <strong>1/2 CUP <em>MARGARINE (NOT
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BUTTER!)</em></strong> in pan. Melt and remove from heat. <strong>DO NOT LET IT GET SOLID!</strong></p></li>
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<li><p>Combine <strong>4 CUPS POWDERED SUGAR</strong>, <strong>1/2 CUPS WHOLE MILK</strong> and <strong>2 TSP
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@@ -611,6 +634,48 @@ UNTIL SMOOTH</strong>.</p></li>
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thick BUT not too thick. <strong>Make <em>SURE</em> ICING DOES <em>NOT</em> GET WET!</strong> The idea is to
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<strong>MAKE THE BOWL IT’S IN COLD <em>BUT TO NOT LET THE ICING GET WET!</em></strong></p></li>
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</ol>
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<h2 id="icing-tips">Icing tips</h2>
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<ol start="0" type="1">
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<li><p>If the top layer starts to slide off, for instance because it’s too hot where
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you are (this happens to us sometimes), you can get toothpicks and put them
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in the two layers so they stay together. We usually just keep them there and
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eat carefully but it might be possible to take them out - if you can remove
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them carefully.</p></li>
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<li><p>It is quite nice to have a thicker layer of icing between the two layers. If
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it’s about the same as on the outside of the cake it’s how we do it. If you
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have leftover icing when done it’s very possibly because of this. However,
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you can adjust to your desire.</p></li>
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<li><p>A spatula is helpful when icing the cake. As there are a variety of types,
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shapes and sizes (often very different in type, shape and size, including
|
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flexibility) and as different people will find different kinds/shapes/sizes
|
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easier, you’ll have to test it out for yourself. Using a knife probably is
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not a good idea even if it can work, if you have a spatula.</p></li>
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<li><p>Although it will depend on preference, I can say that a lot is put on even
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from the beginning. Just make sure you have enough for all parts. It might
|
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be helpful if you consider where you need the icing so you can gauge how
|
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much of the icing should be in each place. You’ll want icing on top of the
|
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first layer (so between) and all round the cake as well. It is a thick layer
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in every place. Remember that the icing is fudge!</p></li>
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<li><p>Don’t put icing under the bottom layer of the cake! This might seem obvious
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but just in case. When you slice the cake it should be on all sides, except
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that the top and bottom of the slice will be the cake itself (the icing will
|
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be between the two layers of course).</p></li>
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<li><p>You can and probably should adjust the icing to taste. It is something my mum
|
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does too - she will test taste the icing to be sure it’s just right.</p></li>
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<li><p>Do make sure the icing is cool enough but if you follow the toothpick trick
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it should help if it is not quite enough.</p></li>
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<li><p>It is not an exact science. You might very well have to play with it a bit.
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With different spatulas and also less experience it might take a few tries
|
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to get it to where you want it. My mum has been doing this for at least five
|
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decades so she’s had a lot of time to experiment with it! In other words
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don’t worry about it too much.</p></li>
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<li><p>You do not have to make it pretty like the picture shows. Even if the final
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result doesn’t look pretty it will not change the taste, supposedly :-) No,
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it really does not matter. You can try if you wish but if you’re
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uncomfortable doing it or you don’t know how that’s perfectly fine.</p></li>
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<li><p>If you have a bit left over (though this should be very little) feel free to
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lick the spatula and bowl clean! :-)</p></li>
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</ol>
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<hr style="width:10%;text-align:left;margin-left:0">
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<p>Jump to: <a href="#">top</a></p>
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<!--
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@@ -1,6 +1,6 @@
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# Double-layered Chocolate Fudge Cake
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## Last updated: Mon 18 Aug 2025 18:10:13 UTC
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## Last updated: Tue 19 Aug 2025 12:06:49 UTC
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Here's a delicious double-layered chocolate fudge cake that is
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something of my mum's speciality. It's complicated and I should warn that nobody
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@@ -106,39 +106,44 @@ RECIPE NOTES BECAUSE THEY'RE _EXTREMELY IMPORTANT!_**
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## Cake Preparation
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1. Lightly grease **TWO 9 x 1.5 INCH ROUND PANS**; lightly dust with flour.
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0. Lightly grease **TWO 9 x 1.5 INCH ROUND PANS** with shortening and then
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lightly dust with flour. Even if you have a non-stick cake pan you should do
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this! We have had it happen before (and I have seen it in other foods as well)
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where the cake sticks to the pan. You do not want this to happen!
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2. Preheat oven to **350 F / 176.67 C**.
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1. Preheat oven to **350 F / 176.67 C**.
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2. Turn on the air conditioning if you need :-)
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## Cake Directions
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1. Melt **3 OZ UNSWEETENED CHOCOLATE** in double boiler or small bowl over
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0. Melt **3 OZ UNSWEETENED CHOCOLATE** in double boiler or small bowl over
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**hot (*BUT NOT BOILING*) water**; let cool whilst proceeding.
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2. Sift **2 and 1/4 CUPS FLOUR**, **2 TSP BAKING SODA**, and **1/2 TSP SALT**
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1. Sift **2 and 1/4 CUPS FLOUR**, **2 TSP BAKING SODA**, and **1/2 TSP SALT**
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3. Beat **1 STICK MARGARINE (_NOT BUTTER!_)** in large bowl *until soft*. Again
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2. Beat **1 STICK MARGARINE (_NOT BUTTER!_)** in large bowl *until soft*. Again
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**MARGARINE, _NOT BUTTER!_**
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4. Add **2 and 1/4 CUPS PACKED BROWN SUGAR** and **3 EGGS**. Beat until light and
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3. Add **2 and 1/4 CUPS PACKED BROWN SUGAR** and **3 EGGS**. Beat until light and
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fluffy.
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5. Beat in **1 1/2 TSP _PURE_ VANILLA EXTRACT (_NOT IMITATION VANILLA!_)** and
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4. Beat in **1 1/2 TSP _PURE_ VANILLA EXTRACT (_NOT IMITATION VANILLA!_)** and
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**_COOLED_ MELTED CHOCOLATE**.
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6. Stir in dry ingredients alternately with **1 CUP SOUR CREAM**; always beat
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5. Stir in dry ingredients alternately with **1 CUP SOUR CREAM**; always beat
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until smooth.
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7. Stir in **1 CUP *BOILING* WATER**.
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6. Stir in **1 CUP *BOILING* WATER**.
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8. Pour into prepared pans.
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7. Pour into prepared pans.
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9. Bake for **ONLY 35 MINUTES** (**NO LONGER!**) at **350 F / 176.67 C**.
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8. Bake for **ONLY 35 MINUTES** (**NO LONGER!**) at **350 F / 176.67 C**.
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10. When you take the cake out put the cake pans on a cooling rack for **_ONLY
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TWO MINUTES AND THEN _IMMEDIATELY TURN CAKES OUT ON TO RACK_**. Let **COOL
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_COMPLETELY!_**
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9. When you take the cake out put the cake pans on a cooling rack for **_ONLY
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TWO MINUTES AND THEN _IMMEDIATELY TURN CAKES OUT ON TO RACK_**. Let **COOL
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_COMPLETELY!_**
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Assuming you use round cake pans, if everything is okay, it might look something
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like this after pulling it out of the oven and putting it on cooling racks,
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@@ -148,6 +153,29 @@ though these are very old cake pans and cooling racks:
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alt="photograph of cake on cooling rack"
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width=756 height=602>
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### Cake tips
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0. It might be helpful if you have everything out before you start making the
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cake. It can also be helpful if you put things away after you use them.
|
||||
|
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1. A double boiler does help but as long as it melts fine it should be okay.
|
||||
|
||||
2. Keep in mind they no longer make things like they used to, and unfortunately
|
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some of the things are not made as good as they once were, so you'll have to
|
||||
make do with what you have available. We have VERY OLD brushes to grease
|
||||
pans and from what we have seen what they make now is harder to work with.
|
||||
But as long as you do grease it okay it should be fine. Again even if you
|
||||
have a non-stick pan do this!
|
||||
|
||||
3. If you have a little batter left (but it should be very little) you might
|
||||
enjoy tasting it. On the other hand you should NOT taste the melted
|
||||
chocolate unless you like it bitter :-) (don't worry - it'll be the opposite
|
||||
of bitter in the cake). And yes at least one of us has tried this before,
|
||||
probably multiple times.
|
||||
|
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4. You DO NOT HAVE to use round cake pans but they work nicely (and are great
|
||||
for double layer cakes).
|
||||
|
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## Icing Ingredients
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@@ -195,19 +223,71 @@ bowl can sit in.
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## Icing Directions
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1. Combine **4 OZ UNSWEETENED CHOCOLATE** and **1/2 CUP *MARGARINE (NOT
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0. Combine **4 OZ UNSWEETENED CHOCOLATE** and **1/2 CUP *MARGARINE (NOT
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BUTTER!)*** in pan. Melt and remove from heat. **DO NOT LET IT GET SOLID!**
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2. Combine **4 CUPS POWDERED SUGAR**, **1/2 CUPS WHOLE MILK** and **2 TSP
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1. Combine **4 CUPS POWDERED SUGAR**, **1/2 CUPS WHOLE MILK** and **2 TSP
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***PURE* VANILLA EXTRACT (_NOT IMITATION VANILLA!_)** into a bowl. **STIR
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UNTIL SMOOTH**.
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3. Add chocolate mixture.
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2. Add chocolate mixture.
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4. Set bowl in pan/bowl of ice and water. Beat with spoon/mixer until it's
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3. Set bowl in pan/bowl of ice and water. Beat with spoon/mixer until it's
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thick BUT not too thick. **Make *SURE* ICING DOES *NOT* GET WET!** The idea is to
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**MAKE THE BOWL IT'S IN COLD *BUT TO NOT LET THE ICING GET WET!***
|
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## Icing tips
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||||
|
||||
0. If the top layer starts to slide off, for instance because it's too hot where
|
||||
you are (this happens to us sometimes), you can get toothpicks and put them
|
||||
in the two layers so they stay together. We usually just keep them there and
|
||||
eat carefully but it might be possible to take them out - if you can remove
|
||||
them carefully.
|
||||
|
||||
1. It is quite nice to have a thicker layer of icing between the two layers. If
|
||||
it's about the same as on the outside of the cake it's how we do it. If you
|
||||
have leftover icing when done it's very possibly because of this. However,
|
||||
you can adjust to your desire.
|
||||
|
||||
2. A spatula is helpful when icing the cake. As there are a variety of types,
|
||||
shapes and sizes (often very different in type, shape and size, including
|
||||
flexibility) and as different people will find different kinds/shapes/sizes
|
||||
easier, you'll have to test it out for yourself. Using a knife probably is
|
||||
not a good idea even if it can work, if you have a spatula.
|
||||
|
||||
3. Although it will depend on preference, I can say that a lot is put on even
|
||||
from the beginning. Just make sure you have enough for all parts. It might
|
||||
be helpful if you consider where you need the icing so you can gauge how
|
||||
much of the icing should be in each place. You'll want icing on top of the
|
||||
first layer (so between) and all round the cake as well. It is a thick layer
|
||||
in every place. Remember that the icing is fudge!
|
||||
|
||||
4. Don't put icing under the bottom layer of the cake! This might seem obvious
|
||||
but just in case. When you slice the cake it should be on all sides, except
|
||||
that the top and bottom of the slice will be the cake itself (the icing will
|
||||
be between the two layers of course).
|
||||
|
||||
5. You can and probably should adjust the icing to taste. It is something my mum
|
||||
does too - she will test taste the icing to be sure it's just right.
|
||||
|
||||
6. Do make sure the icing is cool enough but if you follow the toothpick trick
|
||||
it should help if it is not quite enough.
|
||||
|
||||
7. It is not an exact science. You might very well have to play with it a bit.
|
||||
With different spatulas and also less experience it might take a few tries
|
||||
to get it to where you want it. My mum has been doing this for at least five
|
||||
decades so she's had a lot of time to experiment with it! In other words
|
||||
don't worry about it too much.
|
||||
|
||||
8. You do not have to make it pretty like the picture shows. Even if the final
|
||||
result doesn't look pretty it will not change the taste, supposedly :-) No,
|
||||
it really does not matter. You can try if you wish but if you're
|
||||
uncomfortable doing it or you don't know how that's perfectly fine.
|
||||
|
||||
9. If you have a bit left over (though this should be very little) feel free to
|
||||
lick the spatula and bowl clean! :-)
|
||||
|
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|
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[IOCCC and chocolate]: cake.jpg
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[chocolates FAQ]: https://www.davidlebovitz.com/chocolate-faqs/
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||||
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||||
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Reference in new issue
Block a user