Choc cake - Butter question.

Niamho!

Hi All,

May seem like a silly question but I'm not really a baker, usually.

Just wondering... for making a Chocolate Fudge cake, Should you only use unsalted butter??

Cheers!

Niamho!

Sorry...Mod's feel free to delete this. I just saw a recipe in a thread below which answered my question! Apologies!

huskerdu

Niamho! wrote: »

Hi All,

May seem like a silly question but I'm not really a baker, usually.

Just wondering... for making a Chocolate Fudge cake, Should you only use unsalted butter??

Cheers!

It is an interesting question.

Lots of recipes insist that you only use unsalted butter. I always use salted butter and never noticed any salty taste or anything wring with the cakes.

Does anyone think that it realty makes a difference ?

Acoshla

It only makes a difference I think in buttercream and chocolate biscuit cake with digestives, because digestives are very salty so I always use unsalted then.

shinikins

I agree with Spadina, doesn't make a whole lot of difference to most things.

I can remember going to Newry for work and bought tons of unsalted butter(cheap and good quality and hard to get in my local supermarket before any asks why ), i froze most of it, and was using it up as i went along. Anyway, I ran out one day making a cake for my dads birthday(first attempt at making creme patissierre with gelatin-disaster!) and just lobbed in ordinary butter-didn't make a whit of difference to the cake! The awful, lumpy creme patissierre sure did though-blergh!!

toadfly

Spadina wrote: »

It only makes a difference I think in buttercream and chocolate biscuit cake with digestives, because digestives are very salty so I always use unsalted then.

I always use salted butter for buttercream, used unsalted once and it was horrible..maybe there are nicer brands but the one I got was rank!