![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I steamed it on my stovetop in a dutch oven.
I came across the recipe a few months ago and today picked up the two ingredients that I was missing: sour cream and instant cappuccino. I had a bit of a problem baking it - after the prescribed bake time, it wasn't remotely done. I think the entire problem was altitude related as we live at 9,000'. I put more water in the Le Cruset, gave it another 25 minutes, and it tasted fine.
Here's the pic:
9" cake pan, my Le Cruset is a 5.5 quart. You pull off an 18" length of aluminum foil, roll it loosely in to a 1" thick roll, then bend it in to a ring. This is what the cake pan will sit on. You fill the pan with water up to about 3/4ths up the ring, turn the burner up to high until the water is boiling then down to a simmer so it's steaming. Cook for 23 minutes or so, cake should be done.
Here's what the coil looks like, though it would be centered. I'd pulled it out and drained it, so it's floating in this shot.
As usual, click to embiggen either image.
Fairly straight-forward recipe: flour, eggs, butter, brown sugar, baking soda, vanilla, cocoa powder: the unusual ingredients are the cappuccino powder and sour cream. The texture is a bit different, a little more spongy than cakey, I'm not sure how much of that is the steaming process vs my increased baking time due to altitude.
I might try an 8" cake pan next time, there was very little clearance between the side of the cake pan and the side of the pot. I used a pair of forks to lift the cake pan out and my wife grabbed it from there.
It's a Milk Street recipe, and I'll post it if people are interested. Good recipe for making in hot weather as you're using your stove top, not your oven. Recommended to top it with whipped cream. We tried it while it was still warm, quite yummy. I was surprised how dark it turned out as the flour/cocoa powder color wasn't that dark, but it's been a long time since I made a chocolate cake without melting chocolate for it.
I came across the recipe a few months ago and today picked up the two ingredients that I was missing: sour cream and instant cappuccino. I had a bit of a problem baking it - after the prescribed bake time, it wasn't remotely done. I think the entire problem was altitude related as we live at 9,000'. I put more water in the Le Cruset, gave it another 25 minutes, and it tasted fine.
Here's the pic:
9" cake pan, my Le Cruset is a 5.5 quart. You pull off an 18" length of aluminum foil, roll it loosely in to a 1" thick roll, then bend it in to a ring. This is what the cake pan will sit on. You fill the pan with water up to about 3/4ths up the ring, turn the burner up to high until the water is boiling then down to a simmer so it's steaming. Cook for 23 minutes or so, cake should be done.
Here's what the coil looks like, though it would be centered. I'd pulled it out and drained it, so it's floating in this shot.
As usual, click to embiggen either image.
Fairly straight-forward recipe: flour, eggs, butter, brown sugar, baking soda, vanilla, cocoa powder: the unusual ingredients are the cappuccino powder and sour cream. The texture is a bit different, a little more spongy than cakey, I'm not sure how much of that is the steaming process vs my increased baking time due to altitude.
I might try an 8" cake pan next time, there was very little clearance between the side of the cake pan and the side of the pot. I used a pair of forks to lift the cake pan out and my wife grabbed it from there.
It's a Milk Street recipe, and I'll post it if people are interested. Good recipe for making in hot weather as you're using your stove top, not your oven. Recommended to top it with whipped cream. We tried it while it was still warm, quite yummy. I was surprised how dark it turned out as the flour/cocoa powder color wasn't that dark, but it's been a long time since I made a chocolate cake without melting chocolate for it.
