tag:blogger.com,1999:blog-3001045991344173489.post6975603556352098440..comments2024-02-26T00:42:02.465-08:00Comments on LtDan'sKitchen.com: Chocolate CakeDanhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3001045991344173489.post-67904265424240356712011-06-19T18:55:36.317-07:002011-06-19T18:55:36.317-07:00Thanks, Dan! You are so helpful. The cake was defi...Thanks, Dan! You are so helpful. The cake was definitely not a waste at all. It tasted delicious, but I just knew I didn't do something quite right. As for the caramel, I boiled it on the stove top for just over 2 hours, turned off the heat on the electric stove, and let it sit there to cool. Next time I will just have to keep it on longer. Thanks for the picture so I know what the consistency should be for next time. I will absolutely make this again! <br /><br />I thought about shooting you a message while I was making it to ask about the butter, but being in Japan right now, with the 14 hour time difference, it makes it hard to catch anyone. Your tips were very helpful to me!Carriehttps://www.blogger.com/profile/08683492666133426922noreply@blogger.comtag:blogger.com,1999:blog-3001045991344173489.post-60369847244953053752011-06-19T10:44:43.154-07:002011-06-19T10:44:43.154-07:00Carrie, had to recheck the recipe. My bad, I confu...Carrie, had to recheck the recipe. My bad, I confused the number of tablespoons with the actual ounces of butter. One stick is 4 oz or an equivalent of 8 tbsp butter. Sorry about that. No wonder your cake was very dense. I have corrected it now.<br /><br />As for the caramel, the caramel should not ooze out when you pop open the can. The caramel has to be very dense and even when you turn it upside down, it does not drip lest alone move. You may want to play around with the cooking time as the condensed milk there might be a bit different in terms of sugar composition. I count the 30 minutes from the time the weight on my pressure cooker starts to whistle. I'll take pictures later and I'll send them to you or post it on the blog. I'm glad your friends still loved the cake. A dense chocolate cook is never a waste in my opinion. <br /><br />Do send me an e-mail if ever you have questions. I check my blog regularly so you might just catch me.Danhttps://www.blogger.com/profile/15584357371615482212noreply@blogger.comtag:blogger.com,1999:blog-3001045991344173489.post-72396061175928396772011-06-19T06:21:33.858-07:002011-06-19T06:21:33.858-07:00I made the caramel filled version of this today, a...I made the caramel filled version of this today, and I had a little bit of difficulty. I think I may have added too much butter. The recipe calls for 1 stick of butter, or 8 oz, but my sticks of butter are 4 oz each. I put 8 oz. in and it turned out very dense and didn't rise very much, almost like brownies. Then I added the caramel, 2 cans caramelized, and the cake was so heavy it became a caramel catastrophe! :) By the time I was finished cleaning up the caramel, it only had one can on the cake. This must also have been due to how heavy the cake was (possibly from the butter too?). I just couldn't keep the caramel filling inside the cake without it squishing out the sides (and all over the place!). The ganache was absolutely perfect. I served the cake to my Japanese and Aussie friends and they loved it. They even asked for seconds! It definitely tasted great, but I am certain I still did something wrong. Any advice for trying it a second time?Carriehttps://www.blogger.com/profile/08683492666133426922noreply@blogger.com