tag:blogger.com,1999:blog-2662563451197485408.post145157717062085724..comments2023-05-30T09:00:25.594-07:00Comments on Farine: Whole Wheat Chocolate Levain CakeUnknownnoreply@blogger.comBlogger16125tag:blogger.com,1999:blog-2662563451197485408.post-44000220125333116302014-04-07T06:17:16.003-07:002014-04-07T06:17:16.003-07:00Hi Graham Jose! Wow, the cake looks gorgeous. Did ...Hi Graham Jose! Wow, the cake looks gorgeous. Did you like it?MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-33542771327000428492014-04-05T23:58:02.824-07:002014-04-05T23:58:02.824-07:00Finally tried it with some left over levain from a...Finally tried it with some left over levain from a bread bake. Thanks!<br /><br />https://plus.google.com/u/0/photos/104728480542043830978/albums/5854605827400342673/5999069482074781698?authkey=CIrDivS85reu-wE&pid=5999069482074781698&oid=104728480542043830978Concernhttps://www.blogger.com/profile/08574740251923255979noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-67895360990869036382014-03-25T16:38:39.759-07:002014-03-25T16:38:39.759-07:00I thought as much. But it is entirely my fault as ...I thought as much. But it is entirely my fault as I didn't monitor the comments while I was away... Sorry about that! And yes, I use BreadStorm for both bread and pastry. It makes it so much easier to scale up and down or to just modify a formula.MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-85177694644667893712014-03-25T14:29:38.665-07:002014-03-25T14:29:38.665-07:00Sorry, this was a double, I thought my first comme...Sorry, this was a double, I thought my first comment had not posted, so I tried it a day later again. Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-57853743070510424542014-03-25T09:13:39.280-07:002014-03-25T09:13:39.280-07:00Hi Ross, sorry for the late reply to your question...Hi Ross, sorry for the late reply to your question. I have been traveling and didn't manage to keep up. The reason for the one egg is because I halved the recipe (from the original one) and forgot to edit the text accordingly. Thank you for pointing it out! I made the correction in the post.MChttps://www.blogger.com/profile/10975662924156812375noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-8363999844256646182014-03-25T08:30:10.478-07:002014-03-25T08:30:10.478-07:00Thank you, Ross! Yes, levain definitely extends th...Thank you, Ross! Yes, levain definitely extends the shelf-life. Which is a plus. Although with chocolate cake, shelf life is usually not something one has to worry about! LOL What amazed me with this cake is how much kids seem to love it... Even though it isn't as sweet or as gooey as other cakes. Interesting...MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-7871554643091035062014-03-25T08:27:34.224-07:002014-03-25T08:27:34.224-07:00Hi again Karin, can't wait to see what you do ...Hi again Karin, can't wait to see what you do with this chestnut flour!MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-74193514635199922452014-03-25T08:26:55.191-07:002014-03-25T08:26:55.191-07:00Hi Carolyn, tender is exactly the right word. I ha...Hi Carolyn, tender is exactly the right word. I have baked other chocolate cakes since, including Lebovitz' buckwheat chocolate cake (which is sinfully good), and I'd still vote for this one.MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-68592342544920919432014-03-25T08:25:18.586-07:002014-03-25T08:25:18.586-07:00Hello Karin! What a beautiful bread you baked for...Hello Karin! What a beautiful bread you baked for the Bread Olympics. It would have gone straight to my hall of fame too!<br />Re: chocolate levain cake. It'd be interesting to bake different variations of the recipe using different flours... Please keep me posted if you do.MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-37620009378466160912014-03-24T00:17:14.197-07:002014-03-24T00:17:14.197-07:00Hi MC. It seems that you didn't receive my pre...Hi MC. It seems that you didn't receive my previous comment, posted a few days back, in which I sought clarification on the number of eggs in the recipe. I elected to go with two, as per my favourite 'everyday' chocolate cake recipe, and it worked out very well.<br /><br />I found your levain cake softer and less sweet and chocolatey than my usual one, but that's a difference, not a criticism. I enjoyed it a lot, and so did my partner. It's great to have another use for starter. As with my usual choc cake, it was at its best the day after the bake, but I noticed that it stayed fresh for days (well, for the 5 days we took to finish it...we stretched it out as long as possible), whereas mine is drying out somewhat after about day 3 or 4. I'll certainly bake it again, this time perhaps subbing butter for the canola oil. Just curious to see what that does for the structure. I suspect it will dial down the softness a tad. <br /><br />Anyway, thanks a lot for your recipe. Most enjoyable, and a keeper!<br /><br />Cheers<br />RossRosshttp://www.boomtownrap.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-5434311469255797202014-03-23T06:28:27.656-07:002014-03-23T06:28:27.656-07:00This turned out tender and not too sweet. It'...This turned out tender and not too sweet. It's handy to have recipes that use a levain for something other than bread. Thanks!Carolynhttps://www.blogger.com/profile/03735892815379411306noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-37862971877933293752014-03-22T14:06:25.841-07:002014-03-22T14:06:25.841-07:00What a great way to use your surplus starter. I ha...What a great way to use your surplus starter. I hate discarding perfectly good sourdough. The cake looks wonderfully moist. Interesting that you use BreadStorm for pastry, too. I wouldn't have thought of it. <br />Finally I got the chestnut flour, it is imported from Italy.<br />Have a nice sunday!Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-47473348093913514272014-03-20T16:57:12.441-07:002014-03-20T16:57:12.441-07:00Good flavor, very tender, and it held up well till...Good flavor, very tender, and it held up well till we could finish it off, which was the day after I baked it!.Carolynhttps://www.blogger.com/profile/03735892815379411306noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-19247282642025941722014-03-19T06:27:07.148-07:002014-03-19T06:27:07.148-07:00What a pretty cake! I never tried using a starter ...What a pretty cake! I never tried using a starter in cakes, yet, but I was just looking at my surplus of bread flour/rye starter left over from the loaf I made for the "Bread Olympics" at Plötzblog (one of the best German bread baking blogs): http://hanseata.blogspot.com/2014/03/lets-build-bread-pain-au-levain-de.html<br />A regular 100% whole wheat cake would be rather dense. I just read a comparison of several different pastries, made with AP, Whole Wheat or White Whole Wheat at King Arthur's website. Quite interesting. <br />They recommend using "orange juice in small amounts to temper the harsh whole wheat flavor" (exchanging 1/4 cup for the water or other liquid in the dough), and, also, to autolyse the WW for 20-30 minutes, before mixing. <br />I would rather use the stone ground whole wheat pastry flour I have (from Bob's Red Mill.)<br /><br />Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-9693825577334264082014-03-17T01:07:23.762-07:002014-03-17T01:07:23.762-07:00Hi MC. Just a point of clarification, please. One ...Hi MC. Just a point of clarification, please. One egg is listed among the ingredients, but in the Method, Point 4, the instructions are: "Add eggs one at a time, beating well between each." This suggests that there is more than one egg in the cake. Could you please clarify?<br /><br />Cheers<br />RossRosshttp://www.boomtownrap.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-66867059255056488092014-03-17T00:59:30.228-07:002014-03-17T00:59:30.228-07:00Ok, I think I will give this one a try.Ok, I think I will give this one a try.Concernhttps://www.blogger.com/profile/08574740251923255979noreply@blogger.com