I wanted to try this Moist Chocolate Cake because it looked so good and easy. This cake indeed turned out very soft, moist and delicious. Thanks Pupsha! :o) I have tried several recipes from her blog and it all turned out great. I simply love her easy recipes!
I made a mistake though. Can you spot it?
Don't think you can since I bury my mistake from your eyes. LOL! Anyway, I made a mistake by baking it in a bundt pan since I thought it would make a prettier cake. What a disaster!!! My cake got stucked on the pan again and turned out broken. The picture above is the only piece that was presentable. I purposely bought PAM for baking with flour and thought this would solve my problem. Since I also saw a review of this item at American Test Kitchen the other day with colorful result. They tested it with bundt pan and said all their cake turned out non-stick and beautiful. So, I quickly went out and bought one (even paid more to get the exact same brand). However, not in my case though. *sob sob* Pam, why you let me down? Do you think I should let the cake cool in the pan for 10 minutes first before I invert it on a cooling rack to cool completely? I inverted mine while the cake first out of the oven and it literally got broken into half. Aiyaya.... just horrible!
Anyway, this cake is simply delicious, so soft and moist and now it's my keeper recipe. Next time I would bake it in a square/round pan and lined with parchment paper and greased it, just for precaution. Oh, for my bundt pan, I only need to bake it for 30 minutes.
hi Ching
ReplyDeleteI use Bakers Joy for my bundt pan creations; I think it's on the same shelf as Pam. Have worked for me everytime so far; nothing is left in the pan. But anyway, no matter, ur cake still looks delicious :-)
Tatiana
Yes, it does looks moist. Oh dear, I am just like you. I have to get the exact equipment too. Haha. Pity it didn't turn out well. But I'm sure it'd have tasted nice anyway, whether pretty or not. ;)
ReplyDeletegive the crumbs to me anytime!! =) it looks really moist and delicious. perhaps u do have a point about cooling down a little first as when I'm impatient, i find similar things happening too :(
ReplyDeleteyes, you should let it cool for 15 mins or so before turning it out. a hot moist cake is always more fragile..
ReplyDeletecake sure looks moist n delicious.
ReplyDeletethanks for the link, may try baking this cake, :D
ya, since this isn't a chiffon cake, think shd let the cake "rest n settle" in tin 5 - 10 mins before inverting onto rack to cool.
Looks really yummy! Just wondering, did it break because it slide off the pan when u invert it? I was looking at the Pam too. Hmm..maybe I shldn't get it.
ReplyDeleteThanks Tatiana for your recommendation. I think it's not the product, but me...couldn't wait to turn it over and did the damage. :P
ReplyDeleteHi Singairishgirl,
Thanks for your kind words. Next time I will have to let the cake cool in the pan first. :)
Yup daphne,
My impatient did it for me. I guess I was over confident with the product that recommended by Test Kitchen. I should have waited! Oh well, lesson learnt.
Amelia,
Thanks for letting me know. Will definitely do that next time. :)
Peony,
Yup! Yup! You definitely need to try this cake, so moist and delicious, I couldn't stop at just one piece. Thanks for your advice too! :)
Hi Blur Mommy,
You should get the PAM for baking with flour because it's not PAM fault, it's me lah! Should have let the cake cool in the tin for 10-15 minutes first before turning it over. My cake didn't slide off at all, it just broke into two when I flip it over on a cooling rack. :P *oops!*
the cake looks good!looks really moist, just like the name of it =)
ReplyDeleteit still looks good and moist...nyammm
ReplyDeleteOh my goodness, looks so rich and delicious. Can I get a slice?
ReplyDeleteI like Pam with flour for baking, but have also used just Pam. Both worked for me, and I usually let my cake rest for 5-10mins. Regardless of that, you have a moist chocolate cake there!
ReplyDeleteYou are so funny....... but i think the cake looks fantastic!.
ReplyDeleteIt looks really rich and moist - just because it's broken doesn't mean you can't use your hands and dig in ;-) hehe!
ReplyDeleteThanks IronEaters! It's really moist just like the name said. :)
ReplyDeleteThanks Andaliman. :)
Sure Kelly. Fedex a slice your way! ;)
Thanks V! Now I know to rest my cake in the pan first. Hehe...
Thanks Big Boys Oven! Regardless of look, it's all in tummy liao. :P
WokandSpoon,
Exactly! That's what I did to some really bad broken ones. LOL!
First, chocolate swiss roll, now moist chocolate cake...you always do the chocolate stuff to tempt me leh!
ReplyDeleteHi Ching, you deserve a Rockin' Girl Blogger Award.
ReplyDeletehttp://preciousmoments66.blogspot.com/2007/09/wow-that-is-soooo-cool.html
Hehe Tigerfish, what to do, I love chocolate too leh. LOL!
ReplyDeleteHi Edith,
Thanks for passing me this award for the 2nd time! Hehe... :D
Thank u very much for passionately trying out quite a number of my recipes. Many thanx again for the compliments. The cake sure looks yummy.
ReplyDeleteHi Puspha,
ReplyDeleteThanks for dropping by and many thanks to you for generously sharing your easy and delicious recipes. :D This cake is a keeper!
I usually let my cake rest in the pan for 10 minutes or more before turning it out. :) Your chocolate cake looks fantastically delicious and moist. :) Didn't your kids dig in with their hands ;) ... my little daughter would have already help herself to those broken pieces. :p
ReplyDeleteHi the cake looks very yummy and i temp to make one soon. Need your favor, would you please help to convert the cup to gram ? as i am very blur about the cup measurement. thanks a lot. SP
ReplyDeleteHi SP,
ReplyDeleteHere's the link for you! You convert yourself okay!
http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx
hi \
ReplyDeletecan u email to me-moist chocolate cake.
tahnks
email address:mying.leong@yahoo.com.sg
Hi My,
ReplyDeleteI already provided the link to the recipe, just click on the moist chocolate cake link to go to the original recipe.
I also provided links on your other requests for all the CNY cookies.