Chocolate Marble Cake Buttercake Bakery
Not sure where to put this on forum but I just made the subject which was entered by "Frick" and she forgot the amount of flour in the recipe (it's 2-2/3 c after research) and it also DOES NOT come out of pan despite a non-stick bundt being criscoed and floured and the cake cooling completely in pan! Very frustrating recipe but very good taste.
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Replies to This Discussion
- Reply by cwcdesign on February 04, 2012 at 3:15 pm
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My bundt pan's been in storage so when I made the cake I made it in 2 loaf pans - not as fancy, but I didn't have the issues with it sticking.
Comments have been made that if the chocolate batter touches the sides of the pan, it might cause it to stick.
Sorry you had problems with it.
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- Reply by frick on February 04, 2012 at 5:54 pm
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sdken, yes, I'm sorry I missed the amount of flour in the recipe and unfortunately there is no way to go back and correct the original recipe. However, I have now posted the flour correction and called it Updated Buttercake Bakery Marble Cake, as well as left a 'comment' with the correction right below the original recipe.
Also, fortunately, someone noticed my original mistake right away and I put it in the thread which you obviously found.
I'm having trouble getting it out of the pan myself. The one I baked Sunday stuck badly using "pan grease". The first one I made I waited only about 10-15 minutes and it came out with only one piece (maybe 20%) sticking. I am going to have to mess with that recipe to make it more reliable, but it does taste good! The next time I make it, I am going to hold back 1 or two tablespoons of water from the syrup and add 1-2 more tbsp of cocoa to get a thicker syrup. Then, the chocolate part of the batter won't thin out so much and will stay suspended better.
MrsCindy made it with success, and she says it came right out of the pan. I hope she sees this and tells us about her experience.
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- Reply by mrscindy on February 04, 2012 at 9:26 pm
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I don't know what I did that was any different than what you did, frick. I will say, after reading about your sticking problems, I did use pan grease and was very, very liberal. I did not dust with cocoa powder, I was too afraid of the sticking issue. I remember going back, right before pouring the batter in the pan, for one more little grease-up. Mine didn't stick, but I'm pretty sure there was no chocolate touching the edges of the pan. I didn't marbleize too much, just the very minimum, so it wasn't touching outside the vanilla part.
This IS a tricky cake. I wonder if Buttercake Bakery makes it in a Bundt pan or a tube pan? Or loaf pans. Telling the public to bake it in a Bundt pan would stop everybody from making it after the first time, huh?
~Cindy
p.s. I might have to try this again, just to see what happens and make better notes.
~C
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- Reply by frick on February 05, 2012 at 1:55 am
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I think the chocolate syrup is too thin. When I added it to the 1/3 of the batter the first time, I poured in a good bit more of the vanilla batter, therefore the chocolate part didn't sink right down to the bottom. The second time, I weighed the batter 1/3 and folded in the syrup. That chocolate batter was just runny and ended up on the bottom of the pan with a lot of the chocolate chips. As for me, less water next time. And more pan grease.
I went back and checked the original story in the Times and here is the link. You can see a photo of the cake, sliced.
http://www.latimes.com/features/la-fo-sos11-2008jun11,0,5096638.story
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- Reply by cwcdesign on February 05, 2012 at 5:20 am
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One of the notes I made was that next time I would try only putting the chips in the vanilla batter because I thought they got lost in the chocolate. I wonder if the chips also "weigh down" the chocolate batter adding to the sticking problem.
Just a thought.
The link says that the recipe was Adapted from the Buttercake Bakery recipe. Wonder if that has anything to do with the sticking.
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- Reply by kidpizza on February 05, 2012 at 5:16 pm
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CWCDESIGN:
Good afternoon. I just thought I would mention to your inquiry about the weighing down of the batter adding to the sticking problem. Let me define this concern. After baking is completed & a certain time has elapsed then when it is time to invert the pan the baked product does come out of the pan....but & however it doesn't come out in one piece but in multiple pieces OR in another way the cake release junk is not complying, it has failed.
Well, there is a very good reason for that occurance. Simply put it has to do with simple everyday science.
Good luck & enjoy the rest of the day my friend.
~KIDPIZZA.
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- Reply by mrscindy on February 05, 2012 at 8:48 pm
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In this photo, it doesn't really look like it was swirled. It looks more like one of those 'tunnel of fudge' cakes. Like they poured in 1/3 vanilla, then 1/3 chocolate, then the final 1/3 vanilla, maybe a quick run-through with the knife, then bake it. No real 'marbelizing' involved. Maybe that's what we are overdoing, the marbleizing.
~Cindy
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- Reply by frick on February 05, 2012 at 9:03 pm
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Good, you saw the photo. Seeme to me that may be the case. However, it will be a while before I make it again. I want to try some of those oatmeal cookie recipes and I have just discovered the Momofuku Compost Cookies. Starting another thread on that one.
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- Reply by cwcdesign on February 06, 2012 at 4:11 am
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KIDPIZZA,
You know the old saying "Sometimes you win, sometimes you lose, and sometimes you get rained out" ? I think baking's sort of like that . . .
Enjoy your day :-)
Carol
PS I'm afraid my science brain doesn't always work too well.
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