Comments on: How to Make Chocolate Cake with Chocolate and Peanut Butter Frosting http://blog.junbelen.com/2010/02/07/how-to-make-chocolate-cake-with-chocolate-and-peanut-butter-frosting/ Photographs and Stories from My Filipino Kitchen Fri, 10 Feb 2012 18:36:00 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Giving Thanks and How to Make Pumpkin Pie http://blog.junbelen.com/2010/02/07/how-to-make-chocolate-cake-with-chocolate-and-peanut-butter-frosting/comment-page-1/#comment-6290 Giving Thanks and How to Make Pumpkin Pie Tue, 23 Nov 2010 17:41:04 +0000 http://blog.junbelen.com/?p=2209#comment-6290 [...] of course, and he loves pumpkin pie.  There are three sweet things he just cannot live without: chocolate, peanut butter and pumpkin pie.  Dennis is the optimistic pie-maker in the family but this year I volunteered to [...] [...] of course, and he loves pumpkin pie.  There are three sweet things he just cannot live without: chocolate, peanut butter and pumpkin pie.  Dennis is the optimistic pie-maker in the family but this year I volunteered to [...]

]]> By: Michel Whelchel http://blog.junbelen.com/2010/02/07/how-to-make-chocolate-cake-with-chocolate-and-peanut-butter-frosting/comment-page-1/#comment-5090 Michel Whelchel Sat, 09 Oct 2010 21:02:35 +0000 http://blog.junbelen.com/?p=2209#comment-5090 Hello, I tried this cake recipe some days ago but somehow couldn't get the same result as you, my cake clearly wasn't looking that good (but tasted fine). What kind of chocolate do you use? Maybe it's because of the flour I used, i'm gluten intelorant so I used Rice flour instead of usual wheat flour. Hello, I tried this cake recipe some days ago but somehow couldn’t get the same result as you, my cake clearly wasn’t looking that good (but tasted fine). What kind of chocolate do you use? Maybe it’s because of the flour I used, i’m gluten intelorant so I used Rice flour instead of usual wheat flour.

]]> By: Jun Belen http://blog.junbelen.com/2010/02/07/how-to-make-chocolate-cake-with-chocolate-and-peanut-butter-frosting/comment-page-1/#comment-3250 Jun Belen Tue, 03 Aug 2010 02:12:11 +0000 http://blog.junbelen.com/?p=2209#comment-3250 Thank you, Pam for stopping by! The cake was AMAZING! Thank you, Pam for stopping by! The cake was AMAZING!

]]> By: Pam @ Stick Forks Fingers http://blog.junbelen.com/2010/02/07/how-to-make-chocolate-cake-with-chocolate-and-peanut-butter-frosting/comment-page-1/#comment-3248 Pam @ Stick Forks Fingers Tue, 03 Aug 2010 01:48:56 +0000 http://blog.junbelen.com/?p=2209#comment-3248 Congratulations on your Top 9 Foodbuzz post! You say all the right words here... Chocolate. Cake. Peanut butter. Frosting. Mmmmmmmm! Congratulations on your Top 9 Foodbuzz post! You say all the right words here… Chocolate. Cake. Peanut butter. Frosting. Mmmmmmmm!

]]> By: Jun Belen http://blog.junbelen.com/2010/02/07/how-to-make-chocolate-cake-with-chocolate-and-peanut-butter-frosting/comment-page-1/#comment-3247 Jun Belen Mon, 02 Aug 2010 22:08:32 +0000 http://blog.junbelen.com/?p=2209#comment-3247 Thanks, Chef for stopping by! We made the chocolate cake again for a dinner party last Saturday and it was really really good! Happy Birthday, in advance! Jun Thanks, Chef for stopping by! We made the chocolate cake again for a dinner party last Saturday and it was really really good! Happy Birthday, in advance!
Jun

]]> By: Chef Dennis http://blog.junbelen.com/2010/02/07/how-to-make-chocolate-cake-with-chocolate-and-peanut-butter-frosting/comment-page-1/#comment-3241 Chef Dennis Mon, 02 Aug 2010 13:31:02 +0000 http://blog.junbelen.com/?p=2209#comment-3241 Now that is a beautiful cake!!! my name is Dennis and my birthday is coming up!!!!! Congratulation on the top 9 of food buzz today! Now that is a beautiful cake!!! my name is Dennis and my birthday is coming up!!!!! Congratulation on the top 9 of food buzz today!

]]> By: Linn @ Swedish Home Cooking http://blog.junbelen.com/2010/02/07/how-to-make-chocolate-cake-with-chocolate-and-peanut-butter-frosting/comment-page-1/#comment-3235 Linn @ Swedish Home Cooking Mon, 02 Aug 2010 06:18:33 +0000 http://blog.junbelen.com/?p=2209#comment-3235 Wow, everything that I like squeezed into one cake. I would not say no to a slice of this one! Wow, everything that I like squeezed into one cake. I would not say no to a slice of this one!

]]> By: abraham http://blog.junbelen.com/2010/02/07/how-to-make-chocolate-cake-with-chocolate-and-peanut-butter-frosting/comment-page-1/#comment-3234 abraham Mon, 02 Aug 2010 04:59:39 +0000 http://blog.junbelen.com/?p=2209#comment-3234 looks delicious. i must try it ....susan looks delicious. i must try it ….susan

]]> By: My 100th Post: The Joy of Food Blogging http://blog.junbelen.com/2010/02/07/how-to-make-chocolate-cake-with-chocolate-and-peanut-butter-frosting/comment-page-1/#comment-1311 My 100th Post: The Joy of Food Blogging Thu, 29 Apr 2010 01:02:38 +0000 http://blog.junbelen.com/?p=2209#comment-1311 [...] has actually been very rewarding.  When the clicks are down, I turn to readers like Cindy and Jon who write thoughtful and detailed notes about what worked and what didn’t while they [...] [...] has actually been very rewarding.  When the clicks are down, I turn to readers like Cindy and Jon who write thoughtful and detailed notes about what worked and what didn’t while they [...]

]]> By: Jun Belen http://blog.junbelen.com/2010/02/07/how-to-make-chocolate-cake-with-chocolate-and-peanut-butter-frosting/comment-page-1/#comment-1304 Jun Belen Wed, 28 Apr 2010 19:46:46 +0000 http://blog.junbelen.com/?p=2209#comment-1304 Jon Rockman This looks AMAZING. I got so excited by this recipe that I had to try it immediately. They're in the oven right now -- will let you know how it turns out! April 16 at 9:29pm Jun-Blog and Jun Belen Photography Let me know! It's really really rich and moist. April 17 at 7:55am Jon Rockman Disappointment. I think I undercooked it, because the edges are the only edible part. I like moist but this is like eating a stick of butter. Also the flavor is ... odd. I'll try again with a different chocolate and a few more minutes in the oven. April 18 at 6:41pm Jun-Blog and Jun Belen Photography I actually baked it longer than Keller recommended and since I used a glass baking dish instead of a silicone pan, the edges turned out to be more done than the center and so I trimmed the edges before serving them. Did you use a silicone pan? The brownie is rich but not too sweet. I used 58% cocoa, what did you use? April 18 at 8:40pm Jon Rockman Metal pan--I should buy a silicone one, or even glass would be better. I had some leftover 70% cocoa and used some of that, but the bulk of the chocolate was 60% cocoa. I tend to prefer darker, more bitter chocolate, so I thought it would be ok. I think the odd taste was from mostly from being underdone. Also my powder wasn't alkalized; where do you find that? April 18 at 9:26pm Jon Rockman Great success! Silicone pan, 60% cocoa, Dutch cocoa (previous attempt was not), and 5 extra minutes in the oven. The scientist in me is sad that I don't know which of those changes mad the difference, but the chocoholic in me doesn't care. Sun at 8:54am Jun-Blog and Jun Belen Photography So glad it turned out great this time!! I bet you it's the silicone pan, which gives me an idea for an experiment at home. By the way, where did you get the alkalized cocoa powder? I actually used regular cocoa powder I got from Whole Foods and it turned out good. I really think the silicone pan made a huge difference! Sun at 11:12am Jon Rockman I got the alkalized cocoa powder at Harvest Ranch on Market. I might try going back to regular next time because the Belgian is super expensive. Sun at 12:33pm Jon Rockman
This looks AMAZING. I got so excited by this recipe that I had to try it immediately. They’re in the oven right now — will let you know how it turns out!
April 16 at 9:29pm

Jun-Blog and Jun Belen Photography
Let me know! It’s really really rich and moist.
April 17 at 7:55am

Jon Rockman
Disappointment. I think I undercooked it, because the edges are the only edible part. I like moist but this is like eating a stick of butter. Also the flavor is … odd. I’ll try again with a different chocolate and a few more minutes in the oven.
April 18 at 6:41pm

Jun-Blog and Jun Belen Photography
I actually baked it longer than Keller recommended and since I used a glass baking dish instead of a silicone pan, the edges turned out to be more done than the center and so I trimmed the edges before serving them. Did you use a silicone pan? The brownie is rich but not too sweet. I used 58% cocoa, what did you use?
April 18 at 8:40pm

Jon Rockman
Metal pan–I should buy a silicone one, or even glass would be better. I had some leftover 70% cocoa and used some of that, but the bulk of the chocolate was 60% cocoa. I tend to prefer darker, more bitter chocolate, so I thought it would be ok. I think the odd taste was from mostly from being underdone. Also my powder wasn’t alkalized; where do you find that?
April 18 at 9:26pm

Jon Rockman
Great success! Silicone pan, 60% cocoa, Dutch cocoa (previous attempt was not), and 5 extra minutes in the oven. The scientist in me is sad that I don’t know which of those changes mad the difference, but the chocoholic in me doesn’t care.
Sun at 8:54am

Jun-Blog and Jun Belen Photography
So glad it turned out great this time!! I bet you it’s the silicone pan, which gives me an idea for an experiment at home. By the way, where did you get the alkalized cocoa powder? I actually used regular cocoa powder I got from Whole Foods and it turned out good. I really think the silicone pan made a huge difference!
Sun at 11:12am

Jon Rockman
I got the alkalized cocoa powder at Harvest Ranch on Market. I might try going back to regular next time because the Belgian is super expensive.
Sun at 12:33pm

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