Velvet Chocolate Cake W/Strawberries

[cathyskitchen]

I wonder if I should make this for a "baby shower" we're having for one of our co-workers this week. He's the dad, and we got a Babies R Us gift card (that we all donated towards) and I said I'd make a cake. Do you think it's a good idea?

 

[straitfan]

It's really good (even my REJECTS) and by taking it to work, no one would see the mess it left in your microwave! (IF your luck is like mine!)

I did just e-mail the test kitchens, and if they give me a solution, I'll be sure and pass it on.

 

[Cindycooks]

the same thing has happened to me twice. At the first show (I should have done a trial run) thank goodness the show was with close friends and co-workers and we all got a good laugh but the microwave was a mess. The cake did all plop out tho (what wasnt in the microwave!) and once we put on the glaze and the strawberries, it was pretty....and tasted good. At Sundays show, I took out about 1/2 cup of the mix and cooked it as it said - it did better but a little oozed out still....and I thought it was a little dry. So - I will not be making this cake again. It's just not worth it. I've made the Strawberry Cream Trifle twice and everyone raved about it. It's a great show recipe when you need a cake - perfect for bridal showers and I have sold a couple trifle bowls at each show.

 

[wadesgirl]

I did it at home in oven and the middle sank in also . But when you turn it out, you don't even notice. I did it at a show in the microwave. The host's microwave was a really strong one (I think it said 1400 watts) so we tried it at less time than requested but it needed the full time. Didn't have any problems of "spillage". I wonder if it's the cake mix or something. Has anyone emailed HO?

 

[pamperedlinda]

I made this Sunday for our Cluster Meeting. I didn't like it though. I thought it was way too sweet. I cooked it for 11 mins on 80% power and I thought it was over-done. I probably won't make it again.

 

[ChefBeckyD]

I made this Sunday for our Cluster Meeting. I didn't like it though. I thought it was way too sweet. I cooked it for 11 mins on 80% power and I thought it was over-done. I probably won't make it again.

Linda, when I made it with milk chocolate, I felt the same way!:yuck:

I made it as a Skillet Cake, using Ghiradelli's dark chocolate chips, and it was much better.

 

[pamperedlinda]

Thanks for the tip Becky. If I decide to try it again I'll do that.

I put the cake in my car @ 30 mins before I left for my mtg - It smelled delicious! On the drive all I could think about was having a bite of it.

side note: I attended a sister consultants mtg sice I couldn't go to my regular cluster this month. One of the girls there asked me if I was the Chicken Fajita lady - lol - Everyone absolutely loves that recipe! My director made it for her show last week and said it was a huge hit. She used the Salad Choppers to cut-up the chicken (she actually had a few guests do that part). So if you haven't tried that, there's a tip for you.

 

[ChefBeckyD]

Thanks for the tip Becky. If I decide to try it again I'll do that.

I put the cake in my car @ 30 mins before I left for my mtg - It smelled delicious! On the drive all I could think about was having a bite of it.

side note: I attended a sister consultants mtg sice I couldn't go to my regular cluster this month. One of the girls there asked me if I was the Chicken Fajita lady - lol - Everyone absolutely loves that recipe! My director made it for her show last week and said it was a huge hit. She used the Salad Choppers to cut-up the chicken (she actually had a few guests do that part). So if you haven't tried that, there's a tip for you.

I used the salad choppers last night for the first time with the chicken! And booked a Fajita Show for June! Have I mentioned lately how much I love the DCB?

 

[straitfan]

Response from Test KitchenSo, I contacted the test kitchen about the overflow issue. Below is their response, and I have answered all their questions and sent it back. After reading how many of you also had this problem, I was a little shocked at their statement that they never had this happen before! I hope that they can find a solution. Did anyone else oil the top edge of the pan?



Thank you for taking the time to contact the Pampered Chef Test Kitchens
regarding the Chocolate Velvet Cake with Strawberries. In our testing,
we did not have cakes overflow in the microwave; however, we did have
cakes that rose onto the edge of the Fluted Pan during baking. In order
to help us understand the possible cause of this problem, would you
please reply with the following information:

1. Brand of cake mix used:
2. Brand of jam used:
3. Amount of jam used in cake batter:
4. Brand and Wattage of microwave:
5. Microwave was equipped with built-in turntable:
6. Method of mixing batter, including any changes to tools called out in
recipe:
7: How well seasoned is your Stoneware Fluted Pan?
8. Did you brush the top edge of the pan with oil?
9. What size eggs are you using? Large, extra large, jumbo

We appreciate your response. We will be looking into this issue as soon
as possible.



The Pampered Chef Test Kitchen
[email protected]

 

[ChefDella]

i always use duncan hines cake mixes for any kind of cake i am baking.

yes i would have to agree the girl not thinking strawberries and chocolate not going together, i mean please honestly she must not be a true woman LOL!!!!

 

[wadesgirl]

I'm interested to see what they reply to you. I made it in the microwave and it didn't over flow. It didn't even dirty the edge.

 

[Stephaniecafe]

I would think that the acidity level of the jam and the altitude of your location would have a good bearing on how ploppy the batter would get. More acid would cause it to foam more as well as a higher altitude because of the air pressure not holding it down as well. I personally had the cake Monday at our cluster meeting.. my director used fresh blueberries instead of strawberries and it was the bomb-dig-a-dee. We are at sea level. If ploppy, may need to adjust for high altitude and use strawberry extract instead.

 

[smilesarepriceless]

I am not impressed with this recipe. I had it at a cluster meeting a few weeks ago, and i found the cake to be dry..But I made it again myself, in the fluted pan, checking the cake both at 9min ( not done..) and 11min - done..and it still tasted dry.

I already have scheduled to do this for a show on Friday..it looks pretty but I doubt I will offer it again for more shows unless someone comes up w/ some magic trick...lol to make it taste less dry

 

[Cindycooks]

I would think that the acidity level of the jam and the altitude of your location would have a good bearing on how ploppy the batter would get. More acid would cause it to foam more as well as a higher altitude because of the air pressure not holding it down as well. I personally had the cake Monday at our cluster meeting.. my director used fresh blueberries instead of strawberries and it was the bomb-dig-a-dee. We are at sea level. If ploppy, may need to adjust for high altitude and use strawberry extract instead.

Stephanie - that makes sense but I'm at sea-level and it foamed way over the pan....even when I took out about 1/2 cup of batter the 2nd go-round, it still plopped over - not as much but still messy. Tastes great but I wont make it again.

 

[ChefBeckyD]

I am not impressed with this recipe. I had it at a cluster meeting a few weeks ago, and i found the cake to be dry..But I made it again myself, in the fluted pan, checking the cake both at 9min ( not done..) and 11min - done..and it still tasted dry.

I already have scheduled to do this for a show on Friday..it looks pretty but I doubt I will offer it again for more shows unless someone comes up w/ some magic trick...lol to make it taste less dry

Do it as a skillet cake :chef: instead of in the microwave.:yuck:

That is the only magic I know to make this cake edible.......(says the self-avowed cake snob! )

 

[Stephaniecafe]

Hmmm. Has anyone tried adding some extra flour? Sugar is a liquifier and if it is sugar jam... may need to adjust. I would think by 1/2 a cup... Now I have to try this at home and see... too bad I don't have a fluted pan yet. Is that weird? I have so many other pieces of stoneware, why not that. My director said the same thing at our cluster meeting... "girl, get the fluted pan!"

 

[Christ Follower]

My cake came out moist and delicious. I did it in the microwave and after the show I did there wasn't a crumb left. Maybe it has to do with the wattage? Type of cake mix? IDK....

 

[chefruthie]

I added 16 ounces of light sour cream to mine. The first one I made following the directions and I didn't like it. It overflowed and made a mess and was dry. When I added the sour cream, it came out perfect. I also don't brush the outside with the melted jam....too messy and not needed. I did not melt the chocolate chips that were added in the cake, I left them in chip form.

 

[Cassie1037]

Okay- now I totally have to try this recipe... it sounds delicious and looks the same!

 

[chefruthie]

I love the recipe this way. It's very similar to Kahlua cake. I just substitute the strawberry jam for the Kahlua and leave the chips unmelted and I don't put the pudding in either. Try it, I think you'll like it

 

[tinat51796]

Do it as a skillet cake :chef: instead of in the microwave.:yuck:

That is the only magic I know to make this cake edible.......(says the self-avowed cake snob! )

If you make it as a skillet cake how long to you bake it and at what temperature? Thanks!

 

[KellyTheChef]

The turtle fudge skillet cake calls for 350 for 30-35 minutes. Mine is normally done BEFORE they call for it. I can't stand overbaked cakes!! I think I do mine for about 25 minutes and then check it...

 

[tinat51796]

Thanks Kelly! Is it best if it's served warm or can I make it and then take it to my in-law's later?

 

[KellyTheChef]

You can certainly make it in advance and serve it tomorrow! Everyone will love it!

 

[dymplz8]

I just made the Chocolate Velvet cake w/strawberries yesterday for an Easter get together. I had no trouble making the cake (no spills or gloopy chocolate getting everywhere), but I do tend to agree with everyone that it did taste dry. I used Duncan Hines mix, but I'm thinking that there has to be something that can be used to make it moister. The presentation was beautiful though and I had a lot of compliments.

 

[Stephaniecafe]

A few simple somethings...

I just made the Chocolate Velvet cake w/strawberries yesterday for an Easter get together. I had no trouble making the cake (no spills or gloopy chocolate getting everywhere), but I do tend to agree with everyone that it did taste dry. I used Duncan Hines mix, but I'm thinking that there has to be something that can be used to make it moister. The presentation was beautiful though and I had a lot of compliments.

I have to say horray! It sounds like you got great reviews! A simple way to add some moisture is to add a drizzle of any flavored syrup just as it comes out of the oven or if it is a layered cake, drizzled right on the layers as you build it. This is why trifle is so moist, layers with pudding and fruit. I would also be sure to check cake at the earliest bake time listed on a recipe/mix. I like the flavored coffee syrups... hazelnut especially. Nobody can pinpoint the flavor but in a good way! That is why Annie's chocolate orange cake is so moist, (see her "yummy chocolate orange cake" thread), the syrup adds moisture and the sugar/juice help retain moisture over time as well. This is a very common thing in bakeries and restaurants. Another tip is to add 1/2 cup of puree of fruit or cooked instant oatmeal. 2-3T of molasses or corn syrup will also act as moiture "sucky-thingies" they absorb moisture from the air. This is why brown sugar is usually used in a chewy cookie-- it contains molasses. This syrup method is why Jello cake is so popular, the moist jello syrup is poured right over the hot cake with toothpick holes in it. It is cooled, -- then topped with a good whip cream... who wouldn't love a moist cake like that? Hope those ideas help.

 

[smilesarepriceless]

FOUND A SECRET TO MAKING THIS WONDERFUL!!!!

- Take the recipe, as is in the Season's Best but make these modifications.

1. Add 1 cup of sour cream
2. Use milk chocolate chips instead of semi-sweet
3. Rather than melting the chips, place them in whole.

(no overflow either when baking in microwave this time)

My cake was amazing, SUPER MOIST and was mouth watering with reviews!!!

(I had made it 2 times previously exactly as written and was very disappointed....overflow, dry..UGh!!.........same cake mix too..)

 

[ChefBeckyD]

FOUND A SECRET TO MAKING THIS WONDERFUL!!!!

- Take the recipe, as is in the Season's Best but make these modifications.

1. Add 1 cup of sour cream
2. Use milk chocolate chips instead of semi-sweet
3. Rather than melting the chips, place them in whole.

(no overflow either when baking in microwave this time)

My cake was amazing, SUPER MOIST and was mouth watering with reviews!!!

(I had made it 2 times previously exactly as written and was very disappointed....overflow, dry..UGh!!.........same cake mix too..)

Heather, do you mean use semi-sweet chips instead of milk? The original recipe calls for milk - but I found it to be MUCH better with semi-sweet or dark chips.


It's also much more moist if you make it as a skillet cake instead of a micro-cake.

 

[smilesarepriceless]

Hey Becky, I meant I used the milk chocolate chips in the recipe instead of the semi-sweet.....and rather than melting the chips, as called for, I left them whole and just stired in the recipe..

I LOVE the marketing of pitching using the microwave, esp. w/ summer coming and that is why I wanted it to work in the microwave, and taste good too!