You can use this spongecake as the basis of Boston Cream Pie , or in trifle, charlotte, tiramisu or any other dessert that calls for light cake as a component. Method Advertisement. To make ckbk work, we log user data. By using ckbk, you agree to our Privacy Policy , including cookie policy. I cooked this. I'm not sure if it's just me, though, but the cake tastes moist yet not as chocolately as I had thought it would be. It might just be my mind playing tricks on me because I know the water was added LOL.
It tastes as if it were and it was watered down Thanks, guys! I would think that the hot water is what made the cake so moist and to stay moist. The batter was thinner so the cake was moister.
I was going to ask if you found it tasted watered down because that was my first thought when I see the subject of this post! Then I seen where you posted that it did. I have never heard of such a thing but as long as it worked and everybody loved it, then that is the main thing. Ive added milk and water to a batter before to thin out a batter that seems a little thick, but not boiling water before. I wonder if this makes it mix better? Either way, as long as it worked and the cake came out moist, thats the main thing!
And I love Oreo cake! My mum made me Oreo cupcakes for my last Birthday, Oreo on the bottom and top, and they were amazing!! I have never added boiling water to a cake receipe. It does sound strange but if it can out okay which is the important think it must have been the correct thing to do.
I think just for my own knowledge I would do the receipe without boiling water just warm water to see what the difference is.
To be honest, the water I used was just a degree or two below boiling. We have a hot water dispenser attached to our kitchen sink, so I used the water out of it instead of waiting for a pot of water to boil. I don't know that a few degrees different would've made much of a difference.
Could you post up the recipe or start a new thread with it in it so we could have a copy here for people to try? Chocolate cakes are known all around the world. The majority of the population loves eating chocolate cakes. These cakes are flavored with melted chocolate or cocoa powder. Chocolate cakes do an amazing job of satisfying your desire to eat something sweet.
However, you need to master some techniques in order to make a perfect chocolate cake. Many people have questions regarding chocolate cake recipes. Many recipes of chocolate cakes ask specifically for boiling water to be added into the mixture. Adding boiling water into the chocolate cake mixture has many advantages and benefits.
The main reason for adding boiling water into the chocolate cake is that boiling water enhances the chocolatey flavor of the cake by reacting with cocoa powder or melted chocolate. It brings out the chocolate flavor so that you can enjoy eating the cake. The addition of hot boiling water into the chocolate cake mix makes the cocoa powder bloom and hydrates it.
This makes the flavor of the cake last for a longer period of time. Another amazing benefit of adding hot boiling water into the cake mix is that it provides the cake with a fluffy and soft texture as well as a smooth finish. This makes the cake look fascinating to your eyes. A soft and fluffy texture also plays a crucial role in the smooth icing of the cake.
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