One bowl chocolate cake with brown sugar frosting recipe (2024)

FAQs

Does brown sugar make cake more moist? ›

It contains more moisture and binds to water, which adds wonderful characteristics to your recipes like chewiness in Snickerdoodles and keeps baked goods like Brown Butter Brownies moist for longer. Keep in mind: If the recipe doesn't specify Dark or Light Brown Sugar, then C&H® Light Brown Sugar is what you need.

Brown sugar is pretty hygroscopic, which means it can absorb moisture in the batter and retain it during baking rather than drying out the cake like cocoa powder does. Incorporating this ingredient can also lend delicious caramel undertones to the cake.

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.

Foods related to chocolate cake with frosting, chocolate

Chocolate cake with frosting, chocolate contains 340 calories per 79 g serving. This serving contains 15 g of fat, 3 g of protein and 50 g of carbohydrate.

Brown sugar is moister than granulated sugar, so using too much of it can make your baked goods denser and heavier. Too much brown sugar can also affect the structure of your baked goods. Brown sugar contains molasses, which can make your baked goods denser and more moist.

The most obvious way to prevent brown sugar from getting hard is by storing it in an air-tight container. You want the container to be on the smaller side, so there's not too much air trapped inside—the shape doesn't really matter as long as it doesn't allow any air to pass through.

In a pinch, dark brown sugar can be substituted for light brown; however, when baking recipes sensitive to moisture and density (such as cakes) the difference in moisture content between can affect how well the cake rises. Swapping the two will also affect the recipe's taste and color.

Molasses sugar

The darkest and strongest tasting of all the brown sugars because of its high molasses content. It's ideal in dense fruit cakes and Christmas puddings as well as sweet sauces and savoury marinades (especially BBQ marinades).

The stronger flavour profile of soft brown sugar makes it ideal for use in cakes, biscuits and sauces that feature heavier flavour profiles where its higher molasses content can contribute to a richer, fuller taste. That same higher molasses content also adds a much-needed addition of moisture to those recipes.

Brown sugar has a deep, caramel or toffee-like flavor due to the added molasses. For this reason, it works well in chocolate cakes and cookies, as well as rich fruit cakes.

Does brown sugar go with chocolate? ›

Making chocolate chip cookies with all brown sugar makes incredible, sweet, caramel-tasting cookies that you will love so much, they just might replace your regular cookie recipe!

For example, chocolate cake with frosting has 537 calories per serving, while angel food cake has just 72 calories.

Homemade Chocolate Cake Without Frosting (1 cake, 2-layer (8" or 9" dia)) contains 607.2g total carbs, 589g net carbs, 171.7g fat, 60.3g protein, and 4218 calories.

Your cakes will still hold up if you use granulated sugar as both the flavour and water content are the same. Caster sugar, however, is much finer and dissolves much easier than granulated sugar which is coarser in texture.

Brown sugar contains molasses, which contributes moisture, wet sand-like texture and robust caramel flavor. When exposed to the elements of your kitchen, the molasses will evaporate, turning your brown sugar to a brick.

Because it contains molasses, brown sugar contains more moisture than white sugar, a big reason these ingredients behave differently in baking.

If the sugar senses that a moisture-rich food is present, it will actually pull the moisture out of that food and absorb it. You can even store a slice of bread with your brown sugar and just replace it when it gets hard.