Chocolate Baking Lube inexpensively prepares baking pans to release chocolate baked goods beautifully, keeping them looking every bit chocolate in appearance, with no white residue!
A while back, I shared an easy, frugal recipe for a do-it-yourself baking lube. It is to use in place of commercially produced cake pan release, baking spray, or Baker’s Joy. I think we can all agree that few things are more frustrating than baking a decadent batch of strawberry cream cheese brownies or a really great chocolate cake for your sweetie, only to have them stick and fall apart when trying to release the treats from the pan.
Many pan release failures can be fixed by making a gorgeous trifle, hiding the fact that the one bowl fudge brownies fell apart while trying to remove them from the pan. Thus proving that even perceived failures can still be delicious.
Basic homemade baking lube works nicely for all applications. But the compulsive baker in me is upset that, like baking sprays, it leaves a touch of white residue on the cake after turning it out of the pan.
Why subject yourself to potential pan-release-distress? An easier solution is not only available, but can be made from pantry staples in less than 5 minutes!
Chocolate Baking Lube solves the floury residue problem, using unsweetened cocoa powder in place of the flour. Chocolate baked goods come out of the pan beautifully, looking every bit deliciously chocolate. Use it for all of your pans for chocolate batters!
Be sure to label the storage container well, because Chocolate Baking Lube very closely resembles chocolate frosting.
I can say this with all certainty, because Son #2, with his penchant for sneaking a taste of chocolatey treats in the kitchen when no one is looking, let out a shriek of surprised injustice after sampling a finger full of baking lube!
I’d be lying if I told you that I didn’t intentionally “forget” to label the jar, just to see which son would fall prey to the lure of chocolate. The rest of the family laughed to the point of hysterics at the life lesson. So rude and yet so right.
Parenting brings sheer sport on the part of the parent. I know! I’m a terrible, devious mother. Make the Chocolate Baking Lube, maybe forget to label it, then see what happens.
♥♥♥
Kirsten Kubert
Yields 1.25 cups
Chocolate Baking Lube inexpensively prepares baking pans to release chocolate baked goods beautifully, while keeping them looking every bit chocolate in appearance.
5 minPrep Time
5 minTotal Time
Save RecipeIngredients
- 2/3 C. unsweetened cocoa powder
- ¾ C. vegetable shortening, preferably non-hydrogenated
- 1 tsp. canola oil
Instructions
- Place the unsweetened cocoa powder and shortening in the bowl of a stand mixer fitted with a paddle attachment. Mix the cocoa powder into the shortening on low speed until incorporated; about one minute. Slowly drizzle the canola oil into the bowl, whipping it for an additional minute to emulsify the oil and aerate the mixture.
- Use to coat bottom and sides of baking pans in recipes calling for baking spray, cake release, pan release, and/or the greasing/buttering and coating of pans with flour prior to baking.
- In mild climates, baking lube can be stored in an airtight container at room temperature for up to one month. Lube should be stored in the refrigerator in hot/humid climates.
Comments