When I first got my BB HAC 10, I tried the chocolate cake recipe it came with. I found it dry and sad, even though I goosed it with sour cream, used cake flour and did light crust method!
Craving a really yummy cake, I found a recipe that looked like it would be adaptable to cake method. It called for addition of hot water, which I chose to add in the “Add” phase of the method.
How it started – so promising!- :
I was then treated to delightful smell of burninating, because…
… the cake rose. Of course it would, it was such a liquidy batter! I had done some mental math that the amount of flour would be ok for my ホームベーカリー but I didn’t account for foaming up all awesome.
So I now have a fun clean up project – but – the cake tastes like the best supermarket birthday cake or the best box cake mix, without being boxed. I will call it a win, even if I had to scoop it out with a ladle and a rice paddle. :3 I intend to try again, but halving the recipe.
| recipe: One-Bowl Chocolate Cake | source: NY Times Cooking, too much | |
| eggs | 2, beaten | |
| plain full-fat yogurt | 189 g | |
| canola oil | 60 g | |
| vanilla extract | 7 g | |
| cake flour | 163 g | |
| sugar | 250 g | |
| cocoa powder | 54 g | |
| baking powder | 1 tsp | |
| baking soda | 0.5 tsp | |
| salt | 0.5 tsp | |
| mode: cake, light crust | ||
| Add: hot black tea, hot coffee, or hot H2O | 0.5 cup |