How I Lost My Mind Baking Julia Child’s Chocolate Cake
ฝัง
- เผยแพร่เมื่อ 20 ต.ค. 2024
- I set out to make the ULTIMATE Chocolate Cake: Julia Child's Le Marquis au Chocolate with chocolate-butter icing from Mastering the Art of French Cooking. I have a major craving and the only thing standing in my way is myself.
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Ingredients for recipe:
Le Marquis:
(I doubled this)
3 1/2 oz semi-sweet baking chocolate
2 tb strong coffee
3 1/2 tb softened butter
3 egg yolks
1/2 cup granulated sugar
3 egg whites pinch
pinch of salt
(I added 1/4 tsp cream of tartar)
1/3 cup cake flour
Chocolate-butter icing:
(I doubled this)
2 oz semi-sweet chocolate
2 tb rum or coffee
5 to 6 tb unsalted butter
They taught us in culinary school, cooking is art, but baking is science.
Baking takes no freaking prisoners
baking has no room for creativity, the decorating part yes but the actual process no no
They haven’t met John
-John
Yes! Which probably explains why I bake better than I cook!
Cooking is something where you can change things on the fly. With baking you have a lot of prep work and then one chance to get it right.
That's why, if you think you know it better when following a baking recipe, you probably don't.
The very second I saw Jamie was baking again I knew I was in for a great time.
My heart 💔 when you yanked those out at 15 mins. I knew we'd be in for a FUBAR festival of fun.
Cake baking is a cruel mistress. Modifications only work after you have 20 years under your belt.
Also, most of those YT baking hacks are usually total BS unless it comes from a well-known chef.
I even sat more comfortably on the sofa. 😂
The Queen of Sheba went pretty well, no?
@@lilbatzwhen he could handle the cake pans with his bare hands I hoped he would investigate the cakes more.
his cake episodes are the best for me, theres something super entertaining about seeing him suffer all the way to victory lol
No other cooking shows demonstrate how things can go south as well as yours does. Thank you!
Except maybe Nailed It. The difference being Jaime IS competent, intelligent (so I don’t give up on him after yelling at the screen) and brave enough to publish his real progress
Ha!
and it's an important step. I like another one that called how to cook that, that shows how to fix baking that has gone south. Need to know what to do when it doesn't go right.
So,it sure ended up looking pretty….however,a chocolate sponge cake doesn’t sound like it would be deeply chocolate and rich. Was it? Thank you!
Yes. He has no fine tuning button. Everything that goes wrong is his own fault.
Just 2 little tips: when inserting the toothpick, insert it in the center, and not all the way to the pan surface. 2nd, over the years I’ve realized that the icing recipe that accompanies a cake recipe, it’s a good idea to double it - seems as though more icing is always necessary.
absolutely true. 25 years of baking and I know for a fact you always need to double the icing.
@@parvanaturalia exactly! And I forgot to mention tip 3: always rotate the pans 180 degrees and swap pan placement 1/2 way through baking.
And there are leftovers!
Here's another tip I learned from my grandmother. If the center of the cake isn't done when testing, put warm water in a cookie sheet and place the sheet on the second rack right under the cakes and bake for 5 minutes. This method ensures the center of the cake is done. I've done this hack for decades, and it works every time. Also, baking a cake using the water bath method ensures even baking as the sides cook faster than the middle when not using the bath method. I did that once, and it turned out beautifully.
Agreed. Not like I bake cakes a lot but each one I can think of we've had to double.
TIP: let the cakes cool (completely) before taking them out of the pan. That's why it was stuck and broke so bad. I cried inside when I saw it come out and the cake still steaming. Cakes are very fragile and more crumbly when hot. They also shrink and release a little from the pan as they cool. Never ever try to get the cake out while it's still steaming hot like that, it's just going to fall apart the more you muck around with it. It might still be slightly stuck to the pan after it cools, but you will have a much easier time handling it to get it out, because the rest will stay together better.
he was super aggresive too haha
Good advice! Also, don't toss the pans around. I learned the hard way that the hot cake WILL collapse if you set it on the counter with anything less than the most gentle of "thump". 😅
A) Apply pan release and/or parchment lining the pans, prior to baking.
B) Cool 10 minutes on a cooling rack.
C) Turn out cake layers.
D) Wrap in double layer of plastic wrap; freeze.
Why would you leave it to cool completely when it's better to wrap and freeze warm cake layers?
Thank you!! That explains a lot of failures in my way to bake 🫠
This is a helpful tip thank you!
Oof, I grimaced a little every time you set those pans with the batter down really hard. After all that careful folding and worrying about if you over-whipped the eggs, smacking them into the counter or onto the oven rack is knocking air out of the mixture every time. Great video, I really enjoy watching you navigate all these different challenging recipes!
Excellent point.
Comedy gold, in a way. 😂
Saaame! I was cringing every time
Oh it was killing me. They probably would have been twice as tall.
We stan a short king.
As a German, it's always fascinating for me to see you guys using these types of cake pans. We only use springform pans that have a removable rim. Getting cake out of these pans is way easier, plus they usually have a non-stick surface so there's no additional butter needed, a piece of parchment paper on the bottom will do.
I'd highly recommend getting some of these. They'll make your life so much easier.
In Braasilien nutzen wir solche Backformen nur für Tarte, Kuchenform mit Boden abnehmbar benutzen wir iwie nicht!
I live in the US, and use springform for all cakes that I make, as well. I thought they were the standard everywhere
Ok. Well, now I can't ever say I wasn't informed...
For me they're good for some things, but they usually leak and are difficult to clean thoroughly. Maybe I need to buy from a better brand...?
@@cLeVeRbOoKwOrM123Yeah, your Springform should absolutely not leak, what brand are you using? I also feel like clean up isn't much more difficult than with other cake pans.
Please...when baking a 2 layer cake, put one layer on the top rack in the back, the other layer on the bottom rack at the front. Halfway through the bake, reverse them (and rotate the pans half way) to get an even bake.
I didn’t know this trick! Saving! Lol Ty!
Genius! thank you!
That's what my mom and grandma always told me! Of course I always get it backwards, but oh well! It still comes out great and in half the time.
And even if you have a convection oven there are still warmer spots and you still need to do this when baking 2 cakes.
I wouldn’t do this for egg white based cakes, as opening the oven halfway through baking can cause them to deflate!
Not sure if anyone else has mentioned it, but I've seen a lot of professional bakers actually finish whisking eggs by hand... they stop their kitchen aid a bit early (before stiff peaks), detach the whisk attachment, and use it to hand whisk. Seems like it provides just a bit more control so that you don't end up overbeating them. Might be worth a try. 🤷♀️
I beat my egg whites in a copper bowl. Perfection and never the slightest chance of beating too far. Chemistry is your friend! (That was also too much cream of tarter).
Julia does the ENTIRE THING with a whisk.
just curious, how do you know if you overbeat your eggs?
They start becoming liquid again as overbeating knocks all the air out that you just beat into them.
The "granny mixer" would also provide a lot more control. You can directly see and feel exactly what you're doing. You can also try and get the very bottom dregs of the whites easier.
Wow. I never understood why people would hate baking or had troubles (been baking since I was a teen, havent met a recipe I couldn't pull off) and then I found myself on this side of TH-cam and I think I understand a bit better now.
As a professional baker i love this guy his honesty his human fragility but determination and ability to defect & adapt it’s fabulous 🎉
You have finally achieved the epitome of replicating Julia Child. I have fond memories of watching her show back in the day of live TV. Many a catastrophe happened. I once saw her drop a whole chicken on the floor and then pick it up and rinse it off and keep on cooking. Thank you for the laugh.
I love the cake hack where you listen to the cake, if it is making a bubbly noise then it's not done, it should be basically silent. It's amazing how well it works.
I had no idea cakes make noises. You must have very acute hearing!
you put your ear to it, like a bowl of rice krispies@@blixten2928
Cakes don’t make noise! If it does, your batter is not a batter.
I was concerned when you baked the cake for only 13 minutes. I appreciate your wise words: "It's a reminder to not get complacent." That's especially true of baking, which doesn't give you a lot of chances to fix things later. Even so, you did the right thing by patching up the broken cake. I've done that many times!!
Only thing that truly bakes in 15 mins is cookies.
And I think that when Jamie put two pans in the oven, for what was ostensibly a single layer cake, the two pans would take a bit longer to bake. I think. 🤷♀️
As the wise ones said, you can’t un-cake a cake
Ive learned one thing and its to keep baking chocolate at hand bc when you inevitably fuck up a cake you can make cake pops out of it and give them to like your friends and neighbors 😂
SO REFRESHING! It’s so boring watching bakers make everything perfectly. Watching someone baking just like I do (also losing their mind: check ☑️) was so reassuring. A kindred spirit, I have now subscribed 😂
I wish I could send you a video of my mom laughing her ass off when you smacked the cake pan. She loves you so much, she talks to you the entire video! 😂❤
Well THIS mom was so glad before watching she had a trip to the bathroom in...
Me too! 😂
Did you see the dent?
@@christinerasmussen4101 God yes! Poor cake tin! 🤣
First! This has quickly become my favorite cooking channel.
In my 60-odd years of experience, if there is one thing this perfectionist has learned is that as long as it tastes like it should, looks don't matter. 😊
And as you pointed out, a bit of icing (or whipped cream) can cover a multitude of sins. 😉
Enjoy! 😋
And cake pops were born to give justice to a botched sponge
Tip: be mega careful when melting/stirring chocolate and dropping water on it. Your iced water nearly made a mess of it.
The butter and coffee/rum help stabilize it. It's not like tryjng to temper chocolate
I was glad to see your comment as I was sitting on the edge of my seat there just waiting for yet another cluster ‘F’ to happen! Apparently he really does have a guardian angel watching over him! 😉
@@Rebecca-zj4wqEven if you aren’t tempering, chocolate and water don’t mix. He is lucky he didn’t end up with a ceased mess.
@@jill7759 There was already a lot of water in it from the coffee, so it's more like a water ganache than pure melted chocolate - presumably that's why it worked out ok?
Jamie. I am going through a truly traumatic and emotional experience right now in my personal life and this week has been absolutely brutal. I watched this video of you making Julia's cake and I laughed for the first time today. Thank you, seriously.
I hope you are doing better 😊
Every year, for the last 35 years of my life, I've been "going to" bake a Yule Log (Buche de Noel) cake for the Holidays! I hope this will be THE YEAR that I finally do it! Jamie, you are an inspiration and so very funny! [After this episode, I will think of Jamie as the board-certified plastic surgeon of cakes.]
*cutting board-certified plastic surgeon of cakes!! 🤣🤣🤣
OMG Cake surgeon 😂😂😂
@@StellaFl Good one! Thank you!🤣
@@emazey5044 Perfect! Love it!♥
I have made a few. They turned out great. Go for it.
I don't think your problem was putting both cakes in the oven at once. I think the problem started when you put your toothpick in at the edge of the cake, not the center. Also, if you lightly torch the bottom of the cake pan it should fall out without sticking. Nice work sticking the pieces back together tho!
This. Always poke the middle. And I've never had a cake take only half of the time in the recipe. it's usually only 5 or so min off give or take. Also opening your oven to check on a cake before at least half of the cook time has elapse will cause a cake to fall and not rise which it looks like it might have done here. Since the recipe called for 25 min I wouldn't have even checked it till the 20 min mark.
I love it when the presenter makes all the mistakes. Learning what not to do is as important, if not more so, as learning what to do. Brilliant instruction!
I’m here & ready for Jamie & Julia every single time♥️♥️
Love your patch job. Julia would be so proud. What happens in the kitchen stays in the kitchen
I love your videos! I laugh until I cry! Everything that happens in your kitchen has happened in mine. Love your sense of humor! Genius video on the home cook! Keep on cooking AND baking! Thank you for the honesty and integrity of your videos! ❤️❤️❤️😂😂😂👍👍👍
Jamie and chocolate cake on Sunday morning. Let's go!
It is lovely you are bringing Julia to a new generation with humor. She would love that.
Oh I love how you keep your mistakes in your videos. I laughed so freaking hard when you were punching your cake pan (and actually bent it in a bit)... I'm glad it all worked out in the end. Watchword for the next cake recipe is...follow the directions like it's a recipe. ;) Cheers!
It’s not like he keeps his mistakes they’re the actual focus of the videos 😂
I want to send you my favorite cake pans. They’ve seriously been life changing for me and my baking. Also a good tip is to have your oven at temp least 30 min before you bake. It helps make sure the oven has less, if not no, cold/hot spots
what kind are they? I'm in the market for new cake pans. Mine are 40 years old, lol.
@@DianePahl Fat Daddios!
Fat Daddios are the perfect pan!
I love my Fat Daddios.
Oooh, I’m going to have to give this pans a look
🤣Ahh the joys of baking. I love this cooking show like no other. 😂
Jamie, not only is your persona warm, sweet, and exquisitely conversational... not only are you wonderfully open and honest about how much you learn while detailing your journey... not just all that... you overlay this video with Beethoven. Twice. Magnifico! Bravo, good sir, bravo.
The flashback to him spilling almond on the moist cake and then trying to blow it off, hilarious!
My mind was blown when he referred to Silver Fox as "girl." I thought Silver Fox was a boy!
Cakes have truly been the bane of this channel.
I thoroughly respect your efforts.
I'm really happy there's someone out there who gets just as upset at baking as I do hahahaha. Where in cooking you can fix mistakes along the way with baking you don't know if it's ruined until just about the end. I tried making blueberry scones once, never again... maybe.
This! I'll cook all day long, from scratch, making recipes from all over the world but baking? I'll pass on needlessly infuriating myself for mediocrity, at best.
In the iterations I've done to _finally_ get a perfect cake, I've found that one needs to be a lot more Zen when baking cakes. You can rush around and multitask with cooking. But when you're baking, you do one thing at a time, you do it with purpose, and you do it *slowly*
@@thewiirocks Same with candy making, I make candy & bake cookies every year for Christmas presents. I plan out at least two weeks for making Christmas candy and cookies, because that includes all the cleaning, and on candy days I can make one or maybe two types of candy per day. There is no multitasking, it's just me, a whisk, my laser thermometer (and analog backup), and some music. And no one else better come in the kitchen because interruptions can ruin hours of work in seconds at the wrong time.
I tried to make lemon poppyseed muffins...twice. Both batches were dense and awful. Really took the wind out my sails.
always a good day when another anti chef video pops up in my feed!
Loved this. Start with the original recipe THEN adjust as needed. FUN!
I love the copious amounts of butter. Thank you so much for supporting the dairy industry❤
I’m in a safe place so will admit- I don’t know how you do ‘bowl me’ and ‘ice me?!?’ Love it every time ❤
6:38 we most definitely will Jaime. Youre one of the best for including this, not to mention the epic voiceover!🎉🎉🎉🎉🎉🎉
Agreed. I love how he highlights pitfalls and to show how one could possibly fix mistakes. Above all - laugh.
Thanks, thanks for this video. I baked 2 different kinds of cookies today and I really needed something to make me smile. I have chronic back pain so by the time I got done I could barely walk. You are my favorite person to watch. From your mistakes to your fabulous talents on all the recipes. You are a complete joy to watch. ❤
Cake baking frequently makes me reach for a drink as well. You aren’t alone.
finally relatable baking content on youtube
I saw the thumbnail. Immediately presses to watch. And yet again another very entertaining cake making session. Loved it. Xx
That was a nice save there at the end. Lessons learned: always use the toothpick in the center of the cake where it is thickest, wait for the cake to cool before taking it out of the pan, always make extra buttercream or sauce.
Once I see things going smoothly I just wait. You didn’t disappoint. Cake looked great in the end.
This looks perfect for a potluck I'm having! Actually, maybe I'll just eat it myself!
For a great, easy chocolate cake, try Betty Crocker's Black Midnight Cake. It always turns out and I learned to make it as a teenager, so you know it can't be that hard 😄
This show is an important part of my day.
Thanks for all your hard work both on and off camera.
Jamie, starting at the extreme craving stage can sometimes result in disaster, other times, you can will it into decadent existence. Well done, sir.
You are the best thing I have seen on TH-cam ever. You are awesome. Wish I were 50 years younger. Doesnt matter. I love watching you cook.
Aw shucks! 😊
As decades of American media have taught me, it’s what’s on the outside that counts, and that cake looks beautilicious. Bravo, Jamie!
Tried, tested and trusted recipes are there for a reason !! To follow !!
In times such as these, break out the liquid courage! Julia was great at imperfection and patching. You are channeled.
J'ai vécu à Montréal, au Québec, dans les années 1970, et en Nouvelle-Écosse. J'ai adoré Ottawa aussi. Merci pour vos agréables vidéos.
I love that at 11:16 Jamie whacked the cake pan so hard he actually dented it 🙈
7:09 Years of experience and resilliance man! Thats why youre the best and one of the giants! Love ya!❤❤❤❤❤❤
Surprise you did so well on the Milkbar cakes, but now struggle sometimes with Julia’s cakes. I got the Milkbar cookbooks and last week made the Birthday cake for a Birthday redo for my wife. I added the lemon curd to the middle since her favorite birthday cake ever was one with lemon curd filling. I had no room to freeze or put it in the fridge. Wow, that is a very important step. Once a slice was made, all the layers shifted and the cake fell over before we finished cutting slices. It was messy, but very tasty.
That’s a really good point I haven’t thought about before. I have no idea why I was more successful with those Milk Bar cakes… Perhaps I didn’t overthink them as much, and I was a bit more naive with the cake baking process and it probably was to my benefit. Something about Julia’s cake recipes stumps me.
@antichef her recipes are less complicated (compared to the milk bar ones)
You get lulled you can speed power through them.
You can never power through a sponge cake. It looks so easy, then it just mocks you.
A lot of Julia Child's cakes are deceivingly complicated and hard to get right-- my mother has been baking for about sixty years and worked as a caterer for a while, and she absolutely refuses to make cakes that don't have chemical leavening in them. Even if there are lots of components, a normal creaming method cake will always be easier to nail than a chiffon, genoise, or dacquoise.
had to pause to say i was laughing so hard when you slam-fisted that pan and it dented. the pure frustration (relatable). but then when there was a straight up HOLE in it. and again when you pulled out the whiskey. HAHA!!! my dude, the struggle is real. we all feel it, too. i also really enjoyed your bowl inter-dimensional summons.
Jamie, you are just precious!
oh my god! I laughed so hard at this video. as a home baker, i think this has now become my favorite channel for laughs and for what NOT to do. thank you for this amazing content. you now have a new subscriber!
I think I’ve watched every video 3 times now. Jamie u r my comfort blanket! So glad I found this channel, I learn but laugh learning!
I absolutely love you ! (Don't worry, I'm 70 and happily married. lol) I didn't mean it in a bad way. I simply love watching you. I miss Julia a lot. You make me smile a lot. I learned so much from watching many cooks, chefs, over the past decades. I lol I like when things go wrong and you get mad lol It,s marvelously entertaining and informative. Thank you.
Dude, you are certifyably hysterical 😂 great work
I laughed so hard as you stared at that hole in the cake. 🤣 Thanks for that. I love your videos.
Would love to see an anti shef does a rose levy cookbook! More cakes
Great job Jamie! When I saw the cake come apart I said- Slather it in frosting, it'll be fine!
Glad you ended up with a cake you enjoyed! I have a signature chocolate cake recipe I like, it's easy, I'll share if anyone is interested.
Your perseverance is so admirable I’ve hoofed many a bake into the bin when still warm because I’ve been so furious it’s not worked out. Well done you !
0:45 dont forget man! You learn from it! Not to mention is hilarious!😂😂😂😂😂😂😂😂
Thank you Jamie ❤, I just realized I've learned more from your mistakes than from all cookbooks and chefs I've read and listened to 😃 This cake is absolutely beautiful 🙂
The moment Jamie said "Cake", I knew hilarity would ensue. And ensue and ensue and ensue.
No one has ever deserved a third slice of cake more! Props for going on after each disaster, the final result looked great 👍
I feel for you, Jamie! You're still learning! That's ok! Piecing the cake back is no big deal! Cakes are forgiving most of the time. I feel ya', though! I used to do cakes for a home based biz. When it's for you, repair all you want! Way to persevere! ❤
That patch up job was perfect! I couldn't even tell!
It looks amazing! Now I want cake too!
Thank you. 😂 Thank you for making me feel like a normal human being, and that it’s ok to make stupid mistakes while baking. I feel much better now. 😆❤️ You seriously made my night.
Oh mon petit pois, no one can say you're not determined, you did it! Love the way you show us your triumphs and your mistakes. xx
Jamie... Few cake hints that I've learned over the years. Source: my mom is a red seal chef n baker, I took baking in school, and years of experience. My mom n I also spent years making cakes for birthdays n such. 😅
-after you fold in the egg whites, gently from a low height put it in pan. Pouring from lower height or even use a soup ladle to scoop it in. Regardless, gently and low height. Keeps more air u worked hard to create
-please don't slam the pans down everywhere n onto oven tray. Again, you worked hard to keep in that air.
-when a cake is done it starts to pull away from sides a bit and bounces back when lightly touched. An average shiny pan would take 21-23 minutes for that style of cake. Julia wouldn't have developed recipe with same style of pans, which is why she always says too long. Her pans would have had thicker walls, not originally non-stick, n takes longer to bake.
-French recipes tend to be bit stingy with icing amounts compared to our Canadian ideas. We used to always make more, especially with their buttercream type recipes. We always doubled n just saved extras if needed 😊
Great job Jamie with salvaging what you thought was a disaster. loved the video!
Jamie Jamie Jamie, Julia (in Mastering the Fart) recommends slightly underbaking her chocolate cakes, it's the French way. When moving cakes to the cooling rack put the lower side DOWN on the rack ...the top is too gooey and steamy. Remember the Titanic didn't sink in a day. The icing is both extra flavor and camoflague.
I would have reused the parchment from the first bake...Tosi taught us one can make a lower layer with frankenstein scraps...no problem.
you did indeed win in the end with the horseshoe metaphor...All the best Jim Oaxaca Mexico
Jamie's baking again! Strap yourselves in folks it's gonna be a ride!
One of your very best videos Jamie😂. Thank you. Frosting forgives a multitude of sins ❤.
What i love about your channel is you dont let your mistakes stop you and you keep going. As a cook for almost 10 years I really admire that. Baking is a science and took me many years to get it right after many many mistakes. Keep it up 👍
My Kitchen Aid Artisan is "The Black Knight". Also, 25 minutes about 350 is about right for 2 9 inch cake rounds. So as crazy as Juila was, shes probably right about that.
My girl has a place of honour at the end of the counter, not tucked away in a corner! .. Because .. no one puts BABY in a corner!! lol
When is yer merch comin back?
Dude, the gut laughter you inspired nearly caused an accident, at my age.
Laughter. Such a good thing.
Love chocolate cakes and you with julia man! This is an absolute winN🎉🎉🎉🎉🎉❤❤❤❤❤❤
😊
@@antichef ❤️❤️❤️❤️
You are my baking spirit animal.
If you treat cake fairly it will never give you trouble.
I love me some good chocolate cake 🤩
Your cake turned out great 👌🏻
Amusing, entertaining, and educational! A trifecta.
We ALWAYS buy the ugly cake at the bake sale because they are usually from scratch and taste the best!
"The tastiest cake ain't always the prettiest cake" -my Granny
Front and center here I am watching you dive into yet another cake adventure. Oh my word, I loved every minute of it. Even when you didn't know you had a blob of icing on your cover apron.
I can't tell you how many times I've pieced together a layer cake. Don't feel bad.
Well done, you know your audience, you know what we’re here for and you delivered. Great editing, enjoyed immensely, thanks
Yes there are some moments where the only answer is liquor. 13:07.
An absolute CLASSIC!!! I enjoyed that video every bit as much as you enjoyed the cake, Brilliant work.
If I had an undercooked chocolate cake, I'd call it brownies 😁😁
Jamie, you are an absolute love. You never stop putting a smile on my face -- which I hate because the wrinkles show.
The next time you are just dying for a quick chocolate cake without a challenge, use the back of the Hershey's cocoa box. I swear by it: quick, impossible to F up, and does whatever you want it to do with an incredibly short and easy prep time. Proof (or TL;DR at the end):
I have used it in roulades (doesn't break), a 3D potato cake, layer cakes, bundt cakes, filled cakes -- this recipe performs. I could never make this cake without it appearing in the restaurant's portfolio. You can play with the sugars, fats, etc, use coffee (or other) instead of hot water, put booze in it (or anything at all really) -- it just. can't. fail. It's aerated, *moist* and delicious. It's got rise for days. I've mixed it with a fork as often as I've used a stand mixer (mine's an orange fox). I've doubled it, quartered it, poured it into a jelly roll pan, springform, Madeleine molds, etc. Lots of times I've made it at midnight without any frosting whatsoever, in an old Corningware casserole dish to go with a cup of coffee. That being said, the frosting recipe that accompanies it is pretty good too -- just make sure you double it.
TL;DR The Hershey's chocolate cake recipe on the back of the cocoa box is super chocolatey, fail-proof, adaptive, quick and literally the best tasting chocolate cake I've ever had or made. Best kept open secret ever.
Warning: the correct batter consistency is that of soup. It will rise well beyond what you expect it to so trust the recipe.
Okay everyone. Has 11:28 surpassed the infamous vanilla bean incident or what?
I don't know how anything will ever top the vanilla bean incident. But, this has to be up there. I mean, he dented his cake pan. 🤦♀
They cannot be compared as they were birthed of different mothers.
Vanilla bean was from lack of knowledge and naivete.
Bagel cake was from youthful exuberance and frustration.
😉