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chocolate cake bake off! what’s your favorite?
Posted: 13 August 2008 01:00 PM   [ Ignore ]   [ # 16 ]
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Julie! You might be on to something here.  What an incredible idea.  Quite labor intensive, but I love gilding the lily.  I could even make the oblivion torte the day before and let it get extra firm in the fridge.  Do you think that the room temperature torte ‘filling’ could still support the weight of the butter cake on top?

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Posted: 13 August 2008 10:54 PM   [ Ignore ]   [ # 17 ]
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Matty,

I just made an oblivion a week or so ago, and it seemed like it had enough structure to put a layer on top… although I must admit, we rarely were able to wait long enough for it to completely warm to room temperature before devouring it!  Just be sure to work with a warm knife when serving/leveling. 

And yes, it is labor-intensive, I don’t mean to, but somehow I always manage to come up with things that are like that!

Good luck and let us know how the bake-off goes.

Best,
Julie

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Posted: 19 August 2008 12:06 AM   [ Ignore ]   [ # 18 ]
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I did my test cake with some interesting results.  The first cake came out too dry and a bit on the dense side.  I also didn’t wait long enough for the ganache frosting to chill up so it was a runny disaster.  I went to bed defeated and in a frenzy about what to do next.  I slept on it and came up with a solution.  I changed in the order in which things were mixed for the cake batter.  It made a world of difference.  I also added about 1.5 oz. more butter and the scantest bit of extra leavening.  This time the cake came out gloriously! I had also thrown the remaining genache frosting in the fridge overnight then let it come to room temp and stirred in nicely before use.  It was totally awesome.  For the next and final batch I am going to use the optional butter (I’m using the Dark Chocolate Ganache Frosting, by the way) and in place of cognac I’m going to use this absolutely delicious mocha tequila (trust me on this, it is to die for…no tequila taste, only coffee and vanilla).  I just had a piece from the test cake from Saturday and it is still delicious today.  It is as if the cake were frosted with fudge!!  mmmMMMMM This contest is mine!!! smile  Thanks Rose!!

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Posted: 19 August 2008 04:17 PM   [ Ignore ]   [ # 19 ]
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Matty - please tell us more about the mocha tequila.  thx.

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Posted: 19 August 2008 04:31 PM   [ Ignore ]   [ # 20 ]
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Patrincia - 19 August 2008 07:17 PM

Matty - please tell us more about the mocha tequila.  thx.

Ditto.

Glad your cake turned out well. Good luck with the real one.

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Posted: 19 August 2008 06:01 PM   [ Ignore ]   [ # 21 ]
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I went to Puerto Vallarta a few weeks ago.  While we were there we went up into the mountains to this little tequila distillery.  They do small batches of the family tequila there.  They also had several flavored tequilas.  They were mandarin, almond and mocha.  Believe me they were all incredible especially the almond and mocha.  The alcohol content is only around 18% so it is much lower than normal.  I can’t seem to find any info online about how to order it, but the name of the distillery is Mama Lucia.  Seriously it smells and tastes like a big cup of coffee with enough chocolate and vanilla in it to make it interesting.

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