While most people might, somewhat accurately, believe that any chocolate cake sugar is the “right” sugar, there is actually much more to it than that. For example, it might sound good to pair a dark chocolate cake with a bittersweet chocolate buttercream because the two Best chocolate cake in Auckland flavors are so similar, but in reality this type of combination could end up being nauseatingly sweet and rich. The way to select the right sugar for a chocolate cake is to first determine if the frosting really “works” with the type and flavor of the cake selected.
What does that mean? The type of cake indicates the kind of “crumb” and texture that the cake has, and the flavor simply means the actual variety of cake. Is it to be a yellow cake, vanilla, chocolate? Is it to be a rainy cake, a compressed cake, a cake made with fruit and crazy? All of these factors have a tremendous have an effect on the type of frosting or sugar used. For instance, is the sugar to be comfortable and light? Is it to be more of a glaze? Perhaps a chocolate fondant is the solution? It takes some thought and even a bit of experimentation to select the ideal integrating.
Luckily, the large number of recipes for icings using chocolate as the main flavor causes it to be somewhat easy to make a winning combination. There is then the need to really gauge the before investing the recipes, because there is always the issue of the weight of the cake and the sugar too. This means that you must think of if the cake can actually “stand up” beneath the weight of the frosting.
Need an example? For this representation we will say that you are trying to select the right sugar for a group of cupcakes that will be served at a party. You want to decorate these cupcakes with symbols and designs that match the overall theme of the party. You know that the cupcake batter is based on a golden cake and that it has the kind of texture that is a lot like a sponge or cloth cake recipes. This means that the cake can easily stand up to heavier icings, and would in fact a little more worthy of them. This means you can scout out a good ganache, fondant, or chocolate glaze recipes to use on this brawnier type of cake. Had you want a lighter batter, such as a cake mix that boasted of its rainy and comfortable texture, you would have been better served by a chocolate buttercream or a whipped frosting that didn’t put any sort of weight atop the cake.
We have considered the various factors you must use when selecting a frosting recipes, and they have the weight of the cake and the sugar, the balance of sweetness and flavor, and the ability for the chocolate frosting to very much work with the actual cake itself. When you make a habit of considering these factors before selecting a recipes, you can usually anticipate really excellent results.