Hello everyone! I am in my second week at a brand new job as Pastry Chef over two upscale restaurants. I am having to produce the previous PC's recipes and one of them is a real pain. It is a chocolate cake. Sounds harmless - BUT the batter is so thin it looks like chocolate milk. This "cake" is not only strangly liquid but it also has instructions to "bake in a 400 pan COVERED with foil for the first FORTY minutes, then remove the foil and cook until done" (which takes about another 40 mnutes if not longer!) all at 325. Keep in mind this is CAKE, chocolate cake NOT cheesecake. This cake - the one time it has turned out "right" when I made it ( "right" according to the boss I am trying to please) has a texture somewhere between cake and bread pudding. It is heavy, dense, wet, puddingish - Odd cake. Very odd cake. Very odd cake that is making me look ike a blundering idiot when all the chef's at these restaurants are used to this !@#% cake being "normal". This cake remains extremely liquid and sloshy for atleast an hour and 20 minutes of it's LONG cook time and falls if you even think about looking at it wrong. the recipe has
whisked:
4 c.buttermilk
3 c. oil
8 eggs
2 T. van.
sifted and then whisked into above mixture
8 cups sugar
8 cups flour
2 T.Baking soda
2 t. salt
1/4 c. cinnamon
whisked together and added to above
2 c. cocoa powder
4 c. hot water
I am thinking of replacing the oil with fluid flex in hopes that it can help support the high ratio of liquifiers in this batter. Thoughts? HELP! Help please.
whisked:
4 c.buttermilk
3 c. oil
8 eggs
2 T. van.
sifted and then whisked into above mixture
8 cups sugar
8 cups flour
2 T.Baking soda
2 t. salt
1/4 c. cinnamon
whisked together and added to above
2 c. cocoa powder
4 c. hot water
I am thinking of replacing the oil with fluid flex in hopes that it can help support the high ratio of liquifiers in this batter. Thoughts? HELP! Help please.
