Comments on: Chocolate cake like mum makes

By: Waz

Waz — Fri, 12 Jun 2009 13:07:01 +0000

Hi there Christine, this is not a really super-mega-chocolatey cake, like a mudcake or something, but we like it this way.

By: Christine

Christine — Tue, 09 Jun 2009 11:15:28 +0000

Did the cake still stay Chocolate-y even with just 2 tablespoons of cocoa?? Coz’ most recipies use at lease a quarter cup or half a cup?

By: Waz

Waz — Sun, 21 Dec 2008 08:52:35 +0000

Hi Jenny, we’re Aussies from Queensland but we live in London these days. Take our recommendation, it’s a great cake – I grew up with that recipe and look how I turned out!

Waz and Lenny.

By: Jenny

Jenny — Sun, 21 Dec 2008 00:26:47 +0000

Congrats guys really impressed. Haven’t made the cake yet but am about to give it a try. Looks absolutely fabulous. Will let you know how it goes. p.s. added up all your cooking times it added up to 1 hour and 20 mins. Where about in Aussy are you. I am in the Tuna City of Port Lincoln South Australia.

By: florian from berlin

florian from berlin — Mon, 21 Jan 2008 22:07:30 +0000

i seem to be going back in time with the recipes i follow.

anyway, i had a reason to celebrate, my engagement, sort of, you know, we went to the ‘standesamt’ and had a paper signed, that everything is fine and we could get married in summer.

where was i? ah – so i had reason to celebrate and was very keen on having some dessert wine and needed a dessert to go with it. so i made this cake, and being far to lazy to look up sodium bicarb or whatever it was, i just tipped in some baking powder. i also tipped in a generous amount of brandy, ginger and cinnamon.
what can i say, it turned out absolutely beautiful. though it didn’t go too well with the wine, it was far to honey-y and caramel-y (2004 chardonnay eiswein from austria).

i served the cake with orange (moro) filets and whipped cream, leaving out the icing, because i don’t like icing much. the cinnamon flavour was a little too strong, the brandy could have been stronger.

so, another great recipe! easy and quick to do, if not to bake, stores well, looks good. i always seem to make them cakes. i should do more of the meat stuff… anyway, thank you again, for lots of fun in the kitchen and ‘Ã table’.

cheers!

By: Amber leonie fincham cronin

Amber leonie fincham cronin — Fri, 16 Feb 2007 10:35:27 +0000

That cake looks lovely!I wish I could make cake as yummys as that.;)

By: Nancy

Nancy — Wed, 15 Mar 2006 05:59:04 +0000

Great site! I just checked it out after reading about you in last week’s Time magazine. You must be getting a gazillion hits… Choc cake looks yummy!

By: pdenner

pdenner — Sat, 11 Mar 2006 20:25:35 +0000

very very funny!

By: clent

clent — Tue, 07 Mar 2006 18:43:04 +0000

i like what i see would u mind giving the recipe
if not just send me a peace of that cake

By: pyewacket

pyewacket — Thu, 09 Feb 2006 14:36:23 +0000

I never bother with chocolate cake recipes that aren’t boiled, as you say. The cocoa needs to be mixed with a warm liquid in order to “bloom” – release its full flavor.

By: Jeffro The Cheffro

Jeffro The Cheffro — Tue, 07 Feb 2006 01:27:24 +0000

Fun fun fun…You guys are great!….I cook for a living 50hrs a week and just love watching your videos ….I get more inspired by non-pro cooks than my co-workers lol
I just finished my 2nd video last week and I know the time and effort it takes…great job….and you ought to stick with the mp4 format like on the Itunes podcast cause its such a better compression….I tried them all and thats my favourite…cheers guys.

By: Pat in Melbourne

Pat in Melbourne — Tue, 24 Jan 2006 01:37:05 +0000

The self-rising flour contains baking powder. Bicarbonate of soda, sodium bicarbonate and baking soda are all names for the same thing.
Baking powder typically contains baking soda, cream of tartar and a filling agent.
Where baking soda is used as the leavening agent, it is mixed with an acidic ingredient to produce carbon dioxide. This can be vinegar, sour cream, buttermilk, citrus juice etc and, I believe, cocoa.
Great video. Now I am hungry!

By: Mike in North Carolina

Mike in North Carolina — Wed, 11 Jan 2006 02:58:10 +0000

Thank you, thank you, thank you. Like the 2 Fat Ladies, one has to wonder: is this a cooking show or a sitcom. I think I just gave my heart an extra year from laughing so hard!!!

By: Administrator

Administrator — Fri, 06 Jan 2006 09:51:37 +0000

Actually no, Dave, this recipe uses baking SODA. In my native Australia we sometimes call this “bicarbonate of soda” or “bicarb”. As you point out, baking POWDER is similar but different.

It’s essential to get this right or you’ll end up with a very nasty chocolate blob.

Waz.

By: Dave

Dave — Wed, 04 Jan 2006 15:38:52 +0000

I was confused as to what “bicarbonate of sodium” is?
In the U.S. we have Baking Soda (Sodium Bicarbonate) you siad it was no that…
and we have Baking Powder (Corn starch, Bicarbonate of Soda, Sodium Aluminum Sulfate..)

So for “U.S.” viewers it is Baking Powder

By: bob

bob — Sat, 31 Dec 2005 14:57:26 +0000

could you post that recipe. It looks really good. I want to make it.

By: Laura

Laura — Thu, 29 Dec 2005 00:58:48 +0000

How are you two finding London? Nice place, visited there recently, though it’s the only time I’ve done so, despite living only 120 miles from there.

First show I’ve seen from you, thanks to iTunes vodcasting, and after seeing it, downloaded practically the whole backlog of shows, and have even copied your recipe for steak and ale pie. Incidentally, I had a similar problem to you, my gravy was a little too thin, however most of it had boiled away, so it actually worked fine, a thin liquer of gravy with a rather potent flavour.

This cake, however, I have not yet tried, I once tried to make a ‘simple’ victoria sponge and, like you, had problems with it remaining liquid. I did, however learn some tricks from the experience, even if I’ve not managed to make one. When you open the open, even by a little bit, the temperature can drop as much as a 100 degrees in a short space of time, depending on how high it was to begin with, when baking a cake, that can make the difference between a well-cooked cake, or a stodgy mess. (Thats a hint from my own mother, who definitely has the cake thing down.)

By: Carlos Canada

Carlos Canada — Thu, 29 Dec 2005 00:53:09 +0000

Thanks for the best laugh I’ve had in years. I actually had tears rolling down my cheeks from laughing so hard.

Somehow there was a human, realness to what I was seeing that touched my soul. Whenever some form of media, be it film, music, video or literature, whatever, unexpectedly brings forth any emotion, it’s magic and I cherish those rare moments.

Thanks again. This was the first of your vPods that I have seen but I will watch more.

By: Zadi

Zadi — Tue, 20 Dec 2005 10:33:47 +0000

The cake looks great. Nice episode guys!

By: Anthony

Anthony — Mon, 19 Dec 2005 16:24:34 +0000

Cake looks really good. Are you guys still using the h264 codec though? I noticed the video quality wasn’t that great this time.

By: Administrator

Administrator — Mon, 19 Dec 2005 10:46:11 +0000

Hey Dave,

No, we didn’t add any milk. If we had, it would be in the video! Thanks for the mixture ratio, we might try that next time.

Waz.

By: Jim

Jim — Mon, 19 Dec 2005 10:38:50 +0000

Uum, looks yummy!!! Like to taste. Looks like a room heater in the background YAY. Queenslander.

By: Dave

Dave — Mon, 19 Dec 2005 04:25:36 +0000

Love the podcasts! I have to know, did you go back and add milk to the frosting mix? My grandma used a 4:1:1 ratio of powdered sugar, milk and butter, plus vanilla to taste.

By: gregeth

gregeth — Mon, 19 Dec 2005 03:57:41 +0000

Great show guys! I like how you always just keep going on no matter what, instead of redoing the whole thing like most cooking shows. Oh, and all the best recipes take that much butter.