Why do chocolate sponge cake sweat in fridge?
I made a chocolate sponge cake, all in one with the following -
100g sr flour
100g caster sugar
100g stork margarine
3 medium eggs
2 tbsp cocoa
I basically baked it as per usual all in one.
After allowing it to cool and putting whipped double cream and jam on to it, i refrigerated it.
Next day the top was a bit sweaty.
WHY IS THIS?
Sorry forgot to say - Also put icing sugar on top.
- Steve GLv 71 decade agoFavorite Answer
I just love the science of cooking/baking. One thing happened to two things, reconstituted chocolate as well as any chocolate product will sweat when exposed to temps below 55 degrees, chocolate products should be stored/ held in a temp of 65-70 degrees. Moisture from the refrigerator also attacked the sugars in your "icings/ toppings", as well as having more then one type of refined sugar ( the sugar make-up of the combined toppings). If you combine two different types of sugars, one refined (icing/whippedC) and one natural(jam) the added sugar if not heated and completely desolved will continue to "melt" with the added moisture of the fridge. Pure Science