Variations on Fudgy Chocolate Cake

Amanda Griffiths
NTR 211: Intro to Foods Lab
March 24, 2016
Introduction
Many people around the world have indulged in the decadent and rich flavors of a fudgy
chocolate cake. Most people however do not stop to think about the perfect ratio of ingredients
that were used to create such a desirable product. In this experiment, students learned how the
substitution of just one ingredient can drastically change the final product. The experiment was a
culmination of the wide variety of knowledge we have gained regarding certain ingredients. We
used the knowledge we have learned in lecture to determine if there was a healthier alternative to
the original fudgy cake recipe. One example of how we applied our knowledge was the alteration
of eggs in the recipe. We learned in lecture that eggs are a highly functional food as they can be
used to emulsify, bind, and clarify food along with providing color and aroma. With this previous
knowledge, students examined how substituting Egg Beaters for eggs can affect the cake. We
could make predictions based off our previous knowledge and then assess if our expectations
were met or not.
We have learned about the individual ingredients in chocolate cake with their unique
characteristics, but we have also learned about the various methods of preparation that are used
in creating the perfect cake such as creaming, whisking, and mixing. In this experiment we used
the vast knowledge we have accumulated over the semester about ingredients and food
preparation to study the effects of substituting ingredients in a standard chocolate cake recipe.
The experiment was a great way to practice the preparation methods we learned about in lecture.
This experiment was also an opportunity to see firsthand how different ingredients react and
combine together during the cooking process.

One main objective of this experiment was to see what variation creates the best tasting
chocolate cake. For our lab section we focused mainly on the Splenda substitution; the purpose
of this variation was to determine if Splenda is a successful substitute for sugar. A secondary
objective for this experiment was to determine if there are healthier options that can be suggested
to clients and consumers. It is important to note that these healthy versions not only need to taste
good but also need to look good and fulfill a persons expectations of chocolate cake.
Methods:
Ingredients

cup unsifted, unsweetened cocoa

1 cup boiling water
1 cups plus 2 tablespoons sifted, all-purpose flour
1 teaspoon baking soda
teaspoon baking powder
teaspoon salt
cup butter, softened
1 cups granulated sugar
2 eggs
teaspoon vanilla extract

Procedure
First, students preheated the oven to 350F and then greased and floured a 9-inch round
cake pan which was set aside until later. Next, the students brought the water to a boil and
whisked in the cocoa; this was left to cool while the other ingredients were prepared. The dry
ingredients were prepared by whisking the flour, baking soda, baking powder, and salt in a bowl.
In a separate bowl, the butter and sugar were creamed with an electric mixer on a medium-high
setting. This was done until a light and fluffy texture was achieved. The eggs were added one at a
time followed by the vanilla extract. On a low speed, one-third of the flour mixture was added to
the cocoa. After that was mixed in, one-half of the cocoa mixture was added followed by another
third of the flour, the rest of the cocoa, and the final third of the flour. Each was mixed in

thoroughly before adding more to the bowl. The batter was then poured into the previously
prepared pan and placed in the oven to bake for 50 minutes. The cake was determined to be
finished by placing a small knife into the center of the cake. As the knife was clean when it was
pulled out of the cake, it was determined the batter was baked sufficiently.
Four other variations were also completed; each one substituting one particular
ingredient. The variations along with observations regarding the cakes and batters were recorded
in Table 1. Due to the small size of our class, we only completed the original recipe and the
recipe that substituted Splenda for sugar. The previous lab saved their cakes for us to taste and
observe.
Variations

Batter
observations

After baking
observations

1: original
recipe

Lighter in
color, thinner

Slightly cracked
surface, dark
brown, raised, even

Smooth,
creamy,
moist

3.80
cm

Rich chocolate
flavor

2: Half-light
butter, half
apple sauce

N/A

Light colored
coating on surface

4.10
cm

Slightly sweeter
than original,
chocolate

3: Splenda
sugar
substitute

Darker and
thicker than
original

Thin, did not raise

much, smooth
surface (no cracks)

Chewier
edges, soft
and smooth
inside
Very dense,
creamy, no
leavening

1.40
cm

4: Whole
wheat flour

N/A

Darker and crumbly

Smooth,
slightly
denser

3.60
cm

Not as chocolatey,
sweeter, bitter
aftertaste, chemical
taste
Chocolate, slightly
more wheat
flavored

5: Egg
substitute

N/A

Looks hard and

crumbly

Smooth,
slightly
dense

4.20
cm

Data/Results

Texture of
finished
cake

Heigh
t of
cake

Taste

Bland,
unidentifiable after
taste, not a
chocolate taste

Other
observations

Light and fluffy

when sugar and
butter creamed
together
Rough, rubbery
edges

Not bouncy when

touched, rubbery

Crumbly texture,
hard to cut and
pick up piece
without it falling
apart
Spongy when
touched

Table 1. For this experiment the same chocolate cake recipe was made five different times with
an original recipe and four variations. The students observed the batter before cooking and then
different characteristics of the cake after cooking such as texture, taste, and height. All
observations were recorded in Table 1.
Discussion:
In order to draw meaningful conclusions about the effects of ingredients on a recipe we
first needed a standard off which to compare. This was achieved by choosing a recipe for
chocolate cake and baking it, following the instructions verbatim. While one group was baking
the original recipe for our standard, the other group substituted Splenda in the place of sugar in
the same recipe. At various stages throughout the cooking process both groups would pause to
compare batters through a visual inspection. One of the most drastic differences noted was the
texture achieved through creaming the butter and sugar. With the original recipe the butter and
sugar creamed easily and was light and fluffy. The Splenda, on the other hand, created a lumpy
and grainy mixture that did not appear to be as aerated as the version with the sugar. When the
batter was finished, and cooked completely, there were more noticeable differences between the
two recipes. The original recipe yielded a spongy, moist, and smooth chocolate cake while the
Splenda cake was dense, incredibly sweet, and left a bitter aftertaste.
Another major difference between the two cakes was their height. According to the
Splenda website, the lack of rising in cakes and quick breads is a known problem. While the
company does not reveal why there is such a difference, they do offer some suggestions such as
switching from 9-inch pans to 8-inch ones. Another suggestion offered is to add half a cup of
nonfat dry milk powder and half of a teaspoon of baking soda for every cup of Splenda used in
the recipe ("Cooking and Baking" 2015). This has potential to add height to the cake as baking

soda is a known leavening agent. The leavening action comes from the baking sodas basic pH
which reacts with acids inside the batter. This neutralization reaction causes the release of carbon
dioxide gas and these bubbles of gas expand which allows the cake to rise ("Baking Powder and
Baking," 2016).
Although some of the differences in the cakes can be resolved, the immense sweet taste
cannot as it is a result of the chemical structure of Splenda. Splenda is sucralose which is 600
times sweeter than sugar (Artificial Sweeteners). Another complaint many people have with
Splenda is that it provides a chemical taste to foods which was noted in these chocolate cakes.
With such a chemical taste, many people worry that Splenda is not only bad for baking but also
bad for ones health. Studies are now examining if the benefit of zero calories from Splenda will
be grossly overshadowed by negative health results. One study that tested the consumption of
Splenda on rodents found that Splenda has been linked to the production of chloropropanols
which is a toxin that has cancer causing potential (Rotherb & Schiffmana, 2013). Overall, from
this experiment, I have learned that Splenda is not a good choice for baking; the result is dense,
rubbery, and chemical tasting. I would not suggest the use of Splenda to future clients as it is
impractical for baking and studies are now showing it is not as healthy as one might have first
thought.
While Splenda is not a healthy and satisfying variation of fudgy chocolate cake there
were other variations that yielded delicious cakes. The use of whole wheat flour is a great way
for people to consume more whole wheat without having to sacrifice the taste of the chocolate
cake. While a slight change in taste was detectable, I do not believe a person would notice if they
were not told a substitution had been made. Another healthy alternative would be the variation
which incorporated an even combination of light butter and apple sauce. By removing half a cup

of butter and replacing it with cup of light, trans-fat free butter and cup unsweetened apple
sauce, the recipe becomes healthier by reducing saturated fats. This variation could be
recommended to clients and consumers with cardiovascular problems as high consumption of
saturated fats has been linked to hypertension and increased risk of heart attacks. Finally, the
variation that substituted Egg Beaters for eggs is another valid healthy option. While I detected
an off-putting aftertaste with this variation, other classmates seemed to thoroughly enjoy the Egg
Beaters cake. This variation could be used for clients and consumers with compromised immune
systems and elderly populations that are at higher risk of suffering from foodborne illness.
This experiment provided me with an opportunity to put my knowledge to use in a
practical way. During the experiment, I was able to practice preparation methods while still
learning as the experiment prompted me to research various ingredients that I had never worked
with before such as Splenda. In general, the results coincided with my expectations for the
multiple variations. I was correct in thinking Variation 2 (half light butter, half applesauce) would
be sweeter but I was pleasantly surprised that I could not taste more of a difference with the
whole wheat flour in Variation 4. The variation that surprised me the most was the Variation 3
with the Splenda. I assumed the cake would taste sweeter but did not expect such a drastic
change in leavening. Overall, this experiment allowed me to become more familiar with
variations that can be made to recipes and has made me aware that there are variations that can
be made to make food healthier while still keeping the desired taste, aroma, and texture.

References
Artificial sweeteners. (n.d.). Retrieved March 24, 2016, from The Sugar Association website:
https://www.sugar.org/other-sweeteners/artificial-sweeteners/
Baking powder and baking soda (bicarbonate). (2016). Retrieved March 24, 2016, from Joy of
Baking website: http://www.joyofbaking.com/bakingsoda.html
Cooking and baking with Splenda no calorie sweetener, granulated. (2015). Retrieved March 24,
2016, from Splenda website: https://www.splenda.com/cookingbaking/granulated#volume-height
Rotherb, K. I., & Schiffmana, S. S. (2013). Sucralose, a synthetic organochlorine sweetener:
Overview of biological issues. Journal of Toxicology and Environmental Health, 16(7),
399-451.