Page 137 - Chocolate Cake Doctor

C H O C O L A T E P O U N D C A K E S 119

scraping the sides down again if needed.
R The batter should look thick and well
combined. Fold in the chocolate chips,
the Cake Mix Doctor says making sure they are well distributed
throughout the batter. Pour the batter
Many experienced bakers believe that into the prepared pan, smoothing it out
Bundt and tube cakes bake up more with the rubber spatula. Place the pan in
moist and tender when they cook at the oven.
325° instead of 350°F. This recipe was
3. Bake the cake until it springs back
tested at both temperatures and with
when lightly pressed with your finger and
different amounts of chocolate chips.
is just starting to pull away from the sides
The lower temperature did produce a
moist cake, but it was not enough of of the pan, 50 to 55 minutes. Remove the
a difference to warrant the longer pan from the oven and place it on a wire
cooking time. So I settled for 350°F. rack to cool for 20 minutes. Run a long,
To make sure your chocolate cakes sharp knife around the edge of the cake
that bake at 350°F for nearly an hour and invert it onto a rack, then invert it
don’t overbrown, place the rack near onto another rack so the cake is large side
the center of the oven and not higher. up. Allow to cool for 20 minutes more.
If your oven tends to bake hot, bake at
4. Slide the cake onto a serving platter
325°F. (See “The Ideal Temperature,”
and slice.
page 149.)
Store this cake, wrapped in aluminum
foil or plastic wrap, or in a cake saver,
1 minute. Stop the machine and scrape at room temperature for up to 1 week. Or
down the sides of the bowl with a rub - freeze it, wrapped in foil, for up to 6 months.
ber spatula. Increase the mixer speed to Thaw the cake overnight in the refrigerator
medium and beat 2 to 3 minutes more, before serving.