We tried it last night... yeah quite nice. To be honest it just tasted like chocolate cake, with maybe a little smoky aftertaste? So honestly I'd prefer just normal chocolate cake, I don't feel the stout and mustard added anything to improve the cake.
ah, so it's just the folks who don't make sense to you. Those folks, who don't make sense to you... They are the ones who... Wait... Don't understand you??? If they just took the time to understand your posts and your intention, they would... What? Suddenly make more sense to you?
Coffee in chocolate cake is amazing. It definitely makes the cake better. The type of cocoa makes a difference as well. I like the drost brand dutched cocoa.
I'm sorry. Your message is coming through a bit garbled. More bacon?
Best way to find out is to make TWO cakes and compare them. I have a recipe I might tinker with, make two small ones.
Steve, please go back and look at my first post in this mess. Read it with the expectation that I'm taking a shot at why some folks struggle with that general best practice, instead of expecting it to be an attack on your point.
I do like coffee I certain thinks like cake and ice cream.
Interesting. I do this from time to time - just add dutched cocoa to the grounds. I find it makes a fairly smooth brew without changing much else. What did you not like about it?
Ouch. Good luck with that, man. At least from what I've heard, the joint replacements have gotten much better over the years, and the recovery period is shorter.
Shoot me a DM, if you like.
That's a new one for me. I've heard of salt in the grounds, but never cocoa.
As Sir Francis Bacon famously said, "Knowing is half the battle."
Do your research on partials. The failure rate is much higher versus full replacements for some reason. I look at it like brakes on a vehicle. There is zero chance only one pad is going to be worn. On the bizarre chance this is the case, there are other bigger problems.
Ah dang... sorry man. Your perseverance is inspiring. Hope it gets sorted!
