Boiling water chocolate cake

Inna, thanks for the cake! I bake it for the third time this week, it leaves in no time! I baked it today, but without baking powder, it ran out, but I wanted a cake - everything was baked and rose !!! Then the question is, what role does baking powder play ??? The soda was not felt at all !!!

[Era]

Eugene, thank you! I have REDMOND, I saw and realized that I only want this. And the bowl was needed for 5 liters, I liked that 2 in 1: multicooker + pressure cooker.

Era , what exactly is your Redmond model?

RybkA, model RMC - PM4507, costs 2900 rubles. The first slow cooker in my life, I can't say anything about other models.
A huge advantage that she is with a pressure cooker. Porridge is cooked for 15-18 minutes, millet turned out to be the most delicate, so it does not boil on the stove. Roast (pork + potatoes) is ready in 35 minutes.
The cottage cheese casserole turns out to be fantastic, (on the simple mode), it cannot be compared with the one that is cooked in the oven.
A big plus, probably everyone knew about this, except me, that a lot of time is immediately freed up, there is no need to stand at the stove, put the food in the multicooker and is free. If I knew it was so cool, I would have bought it long ago. And yet - super easy to manage, which is just right for me.
There are no programs with a time delay in this cartoon, but this function was not important to me, since I am always at home with any household appliances turned on.

Sveta_ will certainly come in handy. Thank you for writing in detail. Only I didn't understand how you made the filling, the cupcakes inside are not empty.

Only I didn't understand how you made the filling, the cupcakes inside are not empty.

Cupcakes, like the cakes, turn out to be very porous inside and the cream disperses along these voids. I started with a syringe with a nozzle with a long nose.

Svetlanka, thank you, I understood everything. Today my biscuit is sooo delicate and a little porous, it can be stuffed with cream. Usually I overexpose a little, so it turns out not very porous, but more dense.

Girls, help out! Yesterday I baked this sponge cake for the first time, it rose well, albeit unusually moist, but absolutely baked and porous. One BUT - he STINKS AWESOME of soda! This is despite the fact that I have reduced the amount of soda, because I try to avoid it in baking, since I cannot stand the smell of it later. And here I need a custom-made chocolate cake, and how can I interrupt this smell now?
Everyone praises this recipe so much, but how can you eat it with such a terrible smell ??? He had already been lying down for a day, although yesterday he smelled more of chocolate, and today he smelled wildly with soda (((

Girls, help out! Yesterday I baked this sponge cake for the first time, it rose well, albeit unusually moist, but absolutely baked and porous. One BUT - he STINKS AWESOME of soda! This is despite the fact that I reduced the amount of soda, because I try to avoid it in baking, since I can't stand it later.

I read somewhere that soda should be poured with boiling water and added at the end of the kneading to the dough
I think my problem was solved so successfully

Liz, does it seriously smell like soda? I didn't seem to smell the next day.

You can clog the soda smell with vanilla or replace the soda with baking powder when kneading the dough. This is how I get out of the situation.

That's how weird, I smelled the same soda, all three times !!!! Especially when baked without baking powder! I thought everything, horror and will taste! At my own peril and risk, I drank with cream and nothing, not only that there was no aftertaste and did not smell !!! All this is strange! But when it was baking in baby Redmond 01 - the soda was not felt at all (1 bag of baking powder and 0.5 teaspoon of baking soda) can the baking powder extinguish the smell of soda? Although in large, too, components, can add more baking powder, in relation to soda ???

Liz, does it seriously smell like soda? I didn't seem to smell the next day.

"Smells" is too cultural expression, it stinks of soda scary! (((

You can clog the soda smell with vanilla or replace the soda with baking powder when kneading the dough. This is how I get out of the situation.

This is not my case, I have already baked it.I ask if someone has dealt with this problem thanks to impregnations or something else like that, although it is already wet, where to soak it, I need one hundred percent option in order to clog this smell.
It's just a pity to throw it away, but mine certainly won't eat it, and it's a shame to give it to customers too
Marina, I only put 1 spoonful of soda, the rest is baking powder.

I soaked my fragrant cake with Lemon liquor - each cake, and each I smeared sour cream + sugar with cream! Don't smell!

Lisa, can I make some cream with vanilla or citrus aroma? Today I spat homemade orange essence into the pasta cream. The spirit in the house is like in an orange warehouse. I went over a little.

Anh, what is this homemade orange essence? Is there a lot of fussing with her?

No fuss. Rub the zest off the oranges. Only first wash them well with a brush or pour over boiling water. To remove the wax coating, if any. You put the zest in a jar. You fill it with good vodka. And insist in a dark place. I have no proportions, I'm all by sight. Now I did it: I took a 200g jar, half a can of zest, the rest is vodka. Stands in the kitchen cabinet. If a good orange appears, I'll throw the zest there again. After 10-14 days I will filter it, if I don’t forget, but not - then pour it through a strainer into cream or impregnation.

Anna, thanks!

Anyut, thanks, although this is again only for the future (((I’ll collect cake tomorrow. And this is alcoholic, I have Cointreau, but here the children will eat, alcohol is not allowed ...

Liz, you need a little of her there, the children won't feel it. Even the breathalyzer does not determine such an amount.
And for now, try to grate the zest more, drop a drop of alcohol, just so that the smell appears in the cream.

Girls, excuse me, can I cut in? I'm talking about soda, smell and taste everywhere, slaked with anything, in any, even the smallest proportions ..., my children are the same, so I only use baking powder, and everything always goes up well, this is me that if the customer has the same "reverent" attitude to soda as mine, it can get awkward

I bake it with soda and it never smelled bad. Maybe this soda? The latter turned out to be generally gorgeous. I went up the entire pan of the multicooker, lush, slightly damp, just gorgeous. Now I'm racking my brains over what has changed in products or conditions.

I decided to try it for my own before doing it to the customer. While collecting the cake, I was gasping for breath, although I soaked in everything the most fragrant that I found at home. But still I will not bake it again (((I have such a puncture for the first time.

It's a pity, we have this biscuit going with a bang both by itself and as a base for the cake.

Liz, I think I need a different soda. There is a special one for baking, in small bags Dr. Etker.

Liz, I think I need a different soda. There is a special one for baking, in small bags Dr. Etker.

It's easier to bake another biscuit than to look for such a soda ... What soda did you have? You saw mine - Soviet classics of the genre

Well, I had the same as yours.
But you can see your nose is very sensitive to smells.
But I bought a special one and will try to bake with it in a radish 02.
And I'll tell you whether it stinks or not.

[Vei]

It's easier to bake another biscuit than to look for such a soda ... What soda did you have? You saw mine - Soviet classics of the genre

Vei, so what was in the dough for soda quenching? I looked at the recipe (because after yesterday's picture I fought myself) and did not see anything sour there. Baking powder with acid, of course, but there is just enough of it that you can quench your own soda, and for the one that we put separately nothing sour is intended. Sweet milk, lemons are not allowed, not even honey ...
It's not clear where the soda should go.

Soda is usually extinguished by boiling water ...

Soda is usually extinguished by boiling water ...

Come on!! Is it sour ?? * scratches in the back of the head *
6lin, live, learn ..I always believed that for the reaction of soda (which is a salt of carbonic acid, if I am not mistaken) with the release of carbon dioxide (for bubbles that loosen the dough), acid is required. Wrong, huh?

Extinguish something extinguishes. But with such extinguishing (with boiling water), an unpleasant smell is present. And when extinguished, for example, with vinegar, soda acetate is formed with the same carbon dioxide and water. There is practically no smell. If you keep the correct proportion.

Yes, the point is not whether it extinguishes or not, I never bake with soda in order to avoid the smell, but here everyone was so delighted with the biscuit, but everyone can't help but smell, and I smell alone. And surely many people use the most ordinary soda, and not the glamorous one from Etker ...
The cake is already ready, it remains to try it, then I will unsubscribe. I cut the biscuit into 6 cakes, I have now used three of them for a test, three I removed away, because in the kitchen it is full of soda from this bag. And yesterday that was not.

As for me, there is a lot of soda in the recipe. But this is IMHO. And I always pour it into flour, and add lemon juice or vinegar last, when I need to pour the biscuit into the mold. But I never put more than 0.5 teaspoon. The biscuit is always sandy.

In this biscuit or in general? And how much loosener then and vinegar?
It's just that Masha and I decided to bake strictly according to the recipe and in Shteba, since many did not succeed. The sponge cake itself rose and baked great, although the holes are large. But the smell is something! (((

And for me, too much soda, and plus baking powder, before, when there was no baking powder, I put 1 tsp soda. without a slide and extinguished with vinegar or lemon juice, if kefir is in the dough, it also extinguishes. And now only baking powder (although there is also in the composition of soda, but it does not kill me), and it always turns out well.

Lisa, I didn't bake this one. Che was somehow dumb. I can't stand the taste and smell of soda.
I translated an excellent recipe from a German book and it never failed. Although I use soda there, there is not enough of it. And quench with lemon juice. There is no smell.
Try replacing it next time with loosening.
The ratio of soda to baking powder is 1: 3. A spoonful of baking soda is three tablespoons of baking powder. But here it is important not to overdo it. Look on the baking powder packaging for the ratio of bottom to flour. I buy haas or doctor etker.

By the way, we also reduced the soda to 1 tsp.
I had to put 0.5, maybe it wouldn't smell like that.

[Vei]

Extinguish something extinguishes. But with such extinguishing (with boiling water), an unpleasant smell is present.

Reaction formula 6will?

the “slaking” reaction of baking soda and wine vinegar in the dough. 84 grams of sodium bicarbonate react with 750 grams of 8% wine vinegar (or 86 grams of 70% vinegar essence) to form 82 grams of sodium acetate in solution

It turns out that soda requires a huge amount of acid to neutralize ?!
And 6 without a reaction, just when heated, crap turns out:

Baking soda acts as a baking powder on its own, at 60 ° C (sodium bicarbonate) it begins to break down into sodium carbonate, carbon dioxide and water:
2NaHCO3 → Na2CO3 + H2O + CO2 ↑

Sodium carbonate you know what? Soda ash. Here is her, apparently, Vei in the dough and received without extinguishing the baking soda with acid.

Lena, here are 46 pages of enthusiasm with the same composition ... And only I got it?

[Inusya -Kroshik]

Try replacing it next time with loosening.
The ratio of soda to baking powder is 1: 3. A spoonful of baking soda is three tablespoons of baking powder. But here it is important not to overdo it. Look on the baking powder packaging for the ratio of bottom to flour. I buy haas or doctor etker.

Inusya -Kroshik, somewhere in the topic above I wrote that the baking powder is 15 g. I take 10 g of eetker and bake in a large panas., it turns out almost under the roof multi.

Lena, here are 46 pages of enthusiasm with the same composition ... And only I got it?

No, I probably got 6s too, don't worry. I, too, hate the smell of soda and prefer excess acid in the dough rather than excess soda.And at the same time, I see that some people put it everywhere, even in the usual 6 biscuit. For some reason. She has nothing to react with there either, but people like it, so they don't smell.

IMHO, an extra amount of reagents is useless, anyway, the dough will not be able to swell up to 6 infinity, and the excess carbon dioxide will simply fly into the atmosphere 6 is useless.

[Inusya -Kroshik]

Inusya -Kroshik, somewhere in the topic above I wrote that the baking powder is 15 g. I take 10 g of eetker and bake in a large panas., it turns out almost under the roof of a multi.

Marin, only 10g loosener and no soda? And what structure is the result? And it's wet too, right?

Kroshik, thanks for the recipe! Baked in Panas, all according to the recipe for 1.5 hours on baking, sour cream-custard cream from Natalie. I smeared the cakes with sour cream, the top one with cherry jam, and the frosting on top (melted chocolate drops of dark chocolate). I just flew away with a bang. The son-in-law, having learned that the cake was homemade, bit off a huge piece, and thanked everything, thank you, beloved mother-in-law, yummy, not cake. My daughter stole the recipe, said, I will bake half the rate, like a cupcake. The son ate the last piece in the morning, and immediately began to ask, when will the next cake be? My husband also really liked it. So we will definitely bake. Moreover, the problem is there only with cream, the dough is generally easier than ever.

Regarding soda .. Took the usual, our domestic from the pack and baking powder Dr. Otker. Didn't smell either during brewing or after baking ...

p.s. By the way, the topic has an option using fermented milk instead of milk. Maybe it makes sense to try kefir? He will definitely extinguish the soda. If such a soda came across odorous ...

By the way, I don't put baking powder at all. I have a regular soda, yellow-red pack of 500 grams. Producer Russia, Bashkortastan, Sterlitamak.

Hello, and I put my mother and her girlfriends, sister on this biscuit, and she, in turn, her acquaintances, a superb recipe, though she always baked in the oven, because there was no multi. But now Florochka has appeared, I will master it. I want to add my own 5 kopecks, I did it like Pancho cream: sour cream + condensed milk, pineapples, The main thing is to let it brew, it is especially tasty for 2 days (if something remains

Marin, only 10g loosener and no soda? And what structure is the result? And it's wet too, right?

Liz, no soda. It turns out wet and porous.

here's my cake for tonight's Christmas. Base-chocolate on boiling water (sugar in the dough is less than 1.3 tbsp) 2 tsp loosened + 1 tsp soda, cream 33% + sugar 0.5 tbsp + gelatin (a little-15g), impregnation-cherry juice + vodka, filler - fresh frozen cherry (infused with vodka), canned pineapple. I wanted to make a lightweight version (not butter with condensed milk) An excellent cake turned out - fluffy, juicy, soaked
I baked PANNASONIK 181 on the BAKING MODE 60 + 20 AND ANOTHER 10 minutes on the HEAT.
It cooled down for several hours on a stand, and then divided it into 2 cakes, picked out the crumb with grooves, soaked it, then in one cake the cherry, smeared everything with cream, in the other pineapple, again cream. I connected the cakes with fillings inside. there was still cream to smear on all sides, sprinkled with crumb crumb.
The taste and the view are wonderful! And the cream is gone a little - only 380g HAPPY CHRISTMAS !!!!!!!!

Hi, I decided to make such a cake, I can't find a recipe for cream, I'm interested in sour cream, please share

Liliyaja
* my favorite sour cream-sour cream whipped with condensed milk, add condensed milk to taste, if the taste is sweet enough, it's ready, very easy and sugar does not creak

Thank you

A very successful recipe, it always turns out unconditionally. Thanks to the author! Here are prescription muffins with MB cream.