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cake step doesn't seem right

Choc cake, butter the pan and dust with cocoa. Then it says place a round piece of parchment paper in pan. Having cocoa dusting beneath the paper doesnt' sound right. Am I wrong? Should I skip the cocoa dust or put on top of the paper? Thanks if anyone can help.

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  1. you definitely don't need cocoa under the parchment. it's just a waste. no need to dust the parchment either, since that will be the bottom of the cake. just dust the sides and you;re good to go.

    3 Replies
    1. re: hotoynoodle

      How do you get cocoa on the sides of the pan without getting it on the bottom? I just find it easier to do the whole thing. and I still get the stuff everywhere. :-)

      1. re: wyogal

        Lightly butter the whole pan, add the parchment, then dust with the cocoa powder.

        1. re: TrishUntrapped

          Yes, that's what I said earlier. I was asking hotoynoodle something else.

    2. I butter the pan, then add the parchment, butter again, then dust with cocoa powder.

      1 Reply
      1. +1. What hooynoodle said. The reason for the cocoa is so that the cake looks chocolatey when it comes out of the pan. It's the same as what you'd do with flour were it a yellow cake.

        1. It seems like your recipe is calling for cocoa powder in lieu of traditional flour for dusting. Personally, I would do what you are thinking, lightly butter the parchment on top and dust it with cocoa powder.

          1. such fast help, fantastico! oven is preheating. I buttered the side of the pan, dusted, tapped out excess, then buttered the bottom, then paper, then dusted the paper.

            6 Replies
            1. re: stymie

              aha! Yes, buttering the sides only, then dusting. Then buttering the bottom, etc... Not sure why I couldn't figure that out! :)
              (sometimes it's the simple things.,,,)

                1. re: hotoynoodle

                  I know, I know.
                  For years, I had to look up how to boil eggs, but could make a souffle blindfolded.

                  (There are many days that I'm changing clothes, and there they are, pants around ankles and I have yet to even untie my shoes)

                  1. re: wyogal

                    >>For years, I had to look up how to boil eggs, but could make a souffle blindfolded.>>

                    Knowing how easy it was to make a souffle early on in my cooking life gave me the confidence to learn more (and I still couldn't care less about boiling eggs).

                    1. re: Jay F

                      Yep. A souffle dish was the first foodie gift, got it while in high school.

              1. re: stymie

                I hate to complicate things after you're happy, but that's too many steps. Butter the whole pan. Then press the paper in the bottom, smooth it out, then turn it over. Then dust the whole inside of the pan.

                There's no need to dust separately, there's no need to butter the paper again after you turn it. PRessing it onto the buttered pan will cause enough butter to adhere when you flip it.

              2. OP report: buttering the parchment and dusting the top of the paper worked out fine. My internet recipe called for bake at 350 degrees for 40 to 45 minutes, turned out very dry, awful, over-cooked,,,,,ARRRRRRRRRHgHHHHHHH! Read other cake recipes today and most cook 25 to 30 minutes. Will try again with adjusted time, and perhaps a little more liquid. Batter was almost peanut butter consistency, I'm suspecting this wasn't right.

                5 Replies
                1. re: stymie

                  Is there a specific cake recipe you are looking for or working with? This one doesn't seem worth the trouble.

                  1. re: stymie

                    are you sure your oven is properly calibrated?

                    1. re: hotoynoodle

                      newer stove, plus had oven thermomete that showed 350. It may be as simple as leaving in too long, maybe a typo on the internet recipie. Am shooting for a dense, moist cake that my deceased brother was famous for.

                      1. re: stymie

                        if it's a recipe i have never tried, i always check the cake early. always.

                        1. re: hotoynoodle

                          Same here. I never go by time, I always go by look and smell. Usually, when I can smell the cake, it's pretty close to done. But, I also do a visual check.

                  2. While I don't disagree w the suggestion to abandon this recipe, I think I will persist with it. My cooking skills seem to improve most after mistakes such as this. Thanks to all, this forum has made me a better cook.