You, my dear Bake Happy friends, are important to me. Very, very, very important. As in I think of you all the time. Oops that sounds totally stalkerish. I'm not getting my point across, am I?
What I mean is you're important to me (I guess I don't have to elaborate on that one, do I?)
I just want you all to know that.
That's why whatever you ask, I answer.
Okay then, I try to answer to the best of my ability. And I noticed that a lot of you my dearest friends have questions about this cake -
My Ma's Ultimate Chocolate Cake Recipe. Best Chocolate Cake Recipe ever. Totally Rad Chocolate Cake Recipe. And as I said, because you are important to me, I compiled the Top Ten most asked questions in one single post. Ready? So am I nice or am I nice?
Here it goes -
1. Can your Ma's chocolate cake recipe be able to hold the weight of rolled fondant?
You got that right! This is the chocolate cake recipe I used inside this cake
And on this cake too -
Oh wait, on this one also -
But as you can see, I only recommend it for single tiered cakes. Haven't tried it with two or three tiered cakes. If you have, let us know okay?
2. Wait, did I read the ingredients correctly, no eggs and butter?
Yup, that is correct. The mayonnaise replaced the need for eggs and butter.
3. What brand of mayo do you use?
Any brand will do, but I use this one
4. Shall I use hot, cold or tap water?
'Cause you're hot then you're cold, You're yes then you're no... Uh... before I start dancing to Katy Perry's hits, here's my answer - tap water will do just fine.
5. What brand of cocoa powder do you use?
Valrhona, Bernsdorp, Hershey's and Ricoa are the ones that I have tried this recipe with. They all work great. But the best tasting version of this chocolate cake was when I used Callebaut. It was just perfect. Too bad they no longer carry this brand in cocoa powder form in the Philippines.
6. How many cupcakes can one batch of your Ma's recipe make?
When I make cupcakes, I always use the 3oz cups. These 3oz cups can hold 1/4 cup of chocolate batter each. One batch can make 20 cupcakes.
7. I'm making an 8-inch round cake, how many batches of your Ma's recipe will I make?
If you want to make a round cake 4 inches high, follow the below guide
7-inch cake: 1 batch
8-inch cake: 2 batches
9-inch cake: 3 batches
10-inch cake: 4 batches
Easy peasy yeah?
8. Can you share us the Bakers Percentage of the quantities of the ingredients?
Oh... Oh my... a math question. whenever I hear a math question it's just like I drank a ginormous tub of Slurpee in under a minute... My mind panics and just freezes blank. But don't worry I tried converting the recipe to what I call my amateurish take on the Bakers Percentage. I tested this and works great -
220 grams flour
300 grams sugar
50 grams cocoa powder
1 tsp baking soda
2 tsp baking powder
360 ml cup water
240 ml mayonnaise
1 tsp vanilla extract
Though, if anyone of you knows how to properly convert the recipe, do let us know, 'kay?
9. How come the cake falls apart when cut horizontally into half?
That's because we barely mixed the flour into the batter. This means that the gluten (the one responsible for toughening up cakes) has barely been activated. Mix some more to make it more sturdy.
10. Thank you for sharing your Ma's recipe. Can I give your hug?.
Abso -bloomin'- lutely!
In my mind, I am hugging you all right now :)
There you have it folks! If I still haven't been answered your questions, do let me know, and I'll try to answer the best that I could. Just limit math questions ok?
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