ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Will the chocolate sink and get burned? (Please help Emergency)
New Posts  All Forums:Forum Nav:

Will the chocolate sink and get burned? (Please help Emergency)

post #1 of 8
Thread Starter 
Hi to you all,
I'm planing on making a simple cake for my family this Thursday as we have kind of a celebration. I already know the ingredients as I made it before. but my question is if I put chocolate chips would they sank in the bottom and get burned. (I use the kind of cans that makes the cake looks like a ring, as there's a hole in the middle of the cake, I'm not sure what it's called)

And these are the ingredients:
1 to 1.5 cup sugar, 4 eggs, vanilla, 1 cup oil, baking powder, 3 cup flour and 1 cup milk

PS: I put it on the top of the stove not in the oven and takes about an hour

So, Will this kind of dough make the chocolate chips sink and get burned? and if this likely to happen how can I fix it within the same ingredients? Or do I have the green light
post #2 of 8
Try tossing the chips in a little flour. That will help them stay suspended in the batter.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #3 of 8
Fold the chips in at the end. They will not sink.
post #4 of 8
Ditto... this should be fine.
post #5 of 8
Thread Starter 
First, thanks for your responses and your help.
Someone advised me to Separate the egg yolks from the whites and beat the whites as when making a sponge/meringue then mix all of the other ingredients together and then fold in the beaten whites as this will create a suspension to hold your chips in place.
Can this be done to this kind of dough/cakes beside folding the chocolate chips?
post #6 of 8
You will be fine if you just fold the chips in. No need to do extra steps. I do almost 250 pounds of these types a batter at a time and I will add nuts, chips, etc.... Never have a problem.
post #7 of 8
Thread Starter 
I guess tossing in flour and separating the eggs helped the chips from getting down, so thank you all for your help :smiles: but they turned to be like one tube of chocolate in the middle of the cake and I don't know why or how this happened
post #8 of 8
It is because you separated the eggs and tried to make a sponge. The ingredient amounts are not calculated right to make this recipe this way. If you were to just mix your chips in you would have been fine. The batter was plenty dense to do this. I used your questions for teaching purposes in my basic baking class that I teach. We made the batter the regular way following the recipe and added chips and than followed the directions that were suggested to you. We than discussed why one method worked and the other did not. Thank you for giving me a new challenge for my class.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Will the chocolate sink and get burned? (Please help Emergency)