Made a chocolate cake the other day- it was okay- especially the frosting (butter + sugar basically). The recipe said add boiling water to the batter- I’ve heard it “blooms” the cocoa powder to make it taste better. But I was worried that high heat would scramble the eggs in there (2 eggs, at this point mixed pretty well into the dry/wet mix). I just had a thought- maybe add the boiling water it in a drizzle while the mixer in going? But with all that mixing wouldn’t it develop gluten and make a tough cake? Long story short- I’m on the search for a marvelous chocolate cake recipe- and I’m always looking for hacks to reduce mixing to avoid toughness in final product. If anyone cares to comment I’d be very interested. Cheers.
Edit: I should note I didn’t taste eggs in the final product necessarily, but I had trouble incorporating all the flour and maybe a few chewy bits that could of been eggs. I’m a somewhat experienced baker so I kind of had an idea what it should taste like.
Edit: I should note I didn’t taste eggs in the final product necessarily, but I had trouble incorporating all the flour and maybe a few chewy bits that could of been eggs. I’m a somewhat experienced baker so I kind of had an idea what it should taste like.