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asked June 22nd 2012

Chocolate Cake Recipe with an Extended Shelf Life?

Does anyone have a recipe for a Chocolate base cake with a long shelf life please? I currently use a “Chocolate Mud Cake” recipe (very popular in Oz) which has a shelf life of around 4-5 weeks. However, it is not the easiest cake to shape or to bake without risk of getting a hard sugary crust on top (even after using all the well-tried tricks of the trade to minimise this), so I wondered if someone might have an alternative worth trying. For a really extended shelf life, I use a Rich Fruit Cake recipe which lasts for yonks, is fantastic to eat but a nightmare to shape!

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Does anyone have a recipe for a Chocolate base cake with a long shelf life please? I currently use a “Chocolate Mud Cake” recipe (very popular in Oz) which has a shelf life of around 4-5 weeks. However, it is not the easiest cake to shape or to bake without risk of getting a hard sugary crust on top (even after using all the well-tried tricks of the trade to minimise this), so I wondered if someone might have an alternative worth trying. For a really extended shelf life, I use a Rich Fruit Cake recipe which lasts for yonks, is fantastic to eat but a nightmare to shape!

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Hi, Paul has put his recipe for his chocolate cake on the free section, i don’t know how long it’s shelf life would be but Paul says that he freezes his cakes a week before he needs them.

I’m sure he will answer you with the shelf  life etc;

 

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Hello BevO_O,

Thanks for that but I believe Paul’s recipe has a shelf life of around 5 days – not quite what I was after. 🙂

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Hi all, the recipe on the free section would have a shelf life of around 5 days, but by adding a little glycerine you will extend that by a further 3 days. I would be really keen to here about the ‘Chocolate Mud Cake’ that lasts for 4-5 weeks. Would love to try it and if its good enough will film the making of it.

Kind regards, Px

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Hello Paul,

Have sent you recipe for my “Oz Chocolate Mud Cake” by email as Word attachment for you to have a look and publish if you approve. It’s a lovely firm and moist cake marred only by the tendency to develop a raised sugary crust on top which I hope I might eventually rectify by adjusting the cooking temperature/time or tweaking the sugar content of the recipe. Would welcome your views in due course.

Best regards,

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