10 baking secrets only pastry chefs know
The secret to moist cake
The secret to moist cake is to control the cooking time like a hawk. If you cook it any longer than necessary, the cake will dry out.
Don't bake the cake in an oven that's too hot, because then the inside will stay uncooked while the outside burns. So it's better to bake at lower temperatures for longer, rather than the opposite.
Another secret is to drizzle syrup on top of the cake as soon as it comes out of the oven. Think lemon, orange, rose...the sky is the limit!
Otherwise you can try adding grated fruit, like apples for example, which will bring extra moisture to the batter. Or you can try substituting 1/3 of the sugar with honey. Bananas and grated carrots also do a great job in creating the perfectly moist loaf cake.
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Ingredients
- 2 large water or soda bottles (empty)
- 2 cups flour
- 1 cup sugar
- 2 sticks butter
- 6 eggs
- 1 tbsp baking powder
- 1 cup heavy cream
- 4 tbsp cocoa powder
Method
- Preheat oven to 350°F.
- Ready 2 large plastic bottles, cleaned and dried.
- Add 1 cup of flour to each bottle.
- Add 1/2 cup of sugar to each.
- Melt butter, then add equal halves to each bottle.
- Add 6 eggs, 3 in each.
- Add 1/2 tbsp of baking powder to each.
- Add 1/2 cup of heavy cream to each.
- Shake the bottles thoroughly until the contents are well mixed.
- In one of the bottles only, add the cocoa powder.
- Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
- baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
- Continue with alternating additions of each mixture until all batter is used and the tin is full.
- Place in the oven and bake for 30 minutes.
- Serve and enjoy!