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So I've made two large chocolate fudge cakes recently, following this recipe: https://www.nigella.com/recipes/chocolate-fudge-cake
The first one turned out realy well, as I'm not an experienced cakeist producer, but an expert eater, it was arguably the best fudge cake I've ever eaten!!
The second attempt, though, whilst decent, was not so good... the sponge was a little on the dense and claggy side.
I can't recall but the difference may have been mixed the first one by hand, and used a mixer like this https://www.amazon.co.uk/Russell-Hobbs-Collection-Blender-22241/dp/B010FMO1XO/ref=sr_1_3_mod_primary_new?crid=32JGUI3BFXBAY&dib=eyJ2IjoiMSJ9.edCa9ZDdpaJhCrgWFm_Tu2sokho6ZTQG8DpXql4QMSvIaGDzrI6FeQJ_D24rFkNMnR9zIrqpLGqT36hCOeTRWqTQ5H2KRVWcZ2dVVslGNQpu496CTH6j1XVaqzF_4zr6G9qgFOfilswUFp0GavuLj55sjdIWbmL639WjCeGGB1aCB1zdzFS9SbB9zYlFtSZQEq3zM9luWFWpxPV7VtqLjzHmriL7vJqryKNl149l0aQ.RoUg9D5SCWB1a6_qB-KhCWeYB_JYOlIEuAVgGP8gkVs&dib_tag=se&keywords=handheld%2Bfood%2Bblender&qid=1710013323&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sprefix=handheld%2Bfood%2Bblender%2Caps%2C103&sr=8-3&th=1
for the second attempt...
So I'm guessing I knocked too much air out of the mixture?
Did you use identical ingredients?
Did you use identical ingredients?
In terms of eggs flour and sugar? yes
The only diference in ingredients was the chocolate, I used a cooking chocolate with lower coco content than the first time... i think?
But for the coco powder I used the same stuff out of the same box.
Do you know what, I think that's it!
I was mis-remembering, and that's just jolted my memory.. I used an actual electric whisk the first time that I borrowed off a mate rather than my 'wand blender'...
I'm guessing that's why the sponge turned out a bit dense the second time!
That's rather a blunt instrument of a mixer - what did you use it for? Creaming butter and sugar together benefits from the vigorous approach but for a sponge you need to handle the flour gently, overworking it by mixing it too much will develop the gluten which will make the cake tougher and more resilient rather than light and fluffy. I'd say you'd usually want to be folding flour into wet ingredients rather than beating it. Or as Nigela says, mix SLOWLY!
The air is helpful but most of the rise comes from baking powder so it's not likely to be just that.
Or as Nigela says, mix SLOWLY
Thanks, yeah I think I understand now...I was 'whizzing it up' too fast... nice and slow, makes perfect sense when you think about it!
As a regular cake maker, I've become convinced the flour needs to be mixed in gently by hand.
Yesterday's Plum and Almond cake
When I do bake (I rarely get the time but do enjoy the outputs!) I do everything by hand and agree with the fold not beat.
Although if I'm honest the main driver is I find the washing up easier if it's a bowl and spoon and it helps work up the appetite for the eating bit ;). That and the mixer is never easily accessible.
If you like chocolate cake there's a lovely dense and rich one in one of the River Cottage books (think it might be Everyday).
Next effort will be manual rather than automatic, I think!
It's not a cake but I would absolutely recommend Orlando Murrin - Best ever chocolate brownies on the BBC Food website. It's an easy recipe but the results are outstanding.
If you want to experiment a little add a capful of your preferred extract - vanilla/orange etc......
In answer to the question. You used the wrong blender, you needed a whisk. When you combine wet and dry ingredients be patient and use a large metal spoon in a figure 8/cutting movement to avoid knocking the air out of your cake.