Killer Choc Cake Recipe

Baking By BeesKnees578 Updated 8 Aug 2008 , 12:56am by beamom

BeesKnees578 Posted 23 Jul 2008 , 5:29pm
post #1 of 8

OK. . .so I made the wonderful Killer Chocolate Cake recipe from the recipe section of this site. While I have to admit. . .it's absolutely fab and sooooo moist. Only problem I encountered is that it is so fudgy that it is hard to cut neatly. . .sticks to the knife, etc. Any ideas from chef/expert baker that will help firm it up a bit without loosing it's awesome-ness? I need it to hold up under fondant, if possible.


7 replies
maximaa Posted 27 Jul 2008 , 11:36pm
post #2 of 8

If the recipe is so good I just think that you should warm your knife before cutting with hot water, clean and cut, you have to do that every time you slice, but donât change the recipe.

penguinprincess Posted 28 Jul 2008 , 1:09am
post #3 of 8

I am looking forward to making it! Did you use coffee or water?

Maximaa-- thanks for advice-- I will try it when I amke the cake!

maximaa Posted 28 Jul 2008 , 7:23am
post #4 of 8

My pleasure, use just hot water and clean the knife before cutting.

penguinprincess Posted 28 Jul 2008 , 2:51pm
post #5 of 8

Sorry, what I meant was that in the recipe it says to use water or coffee for the liquid in the cake-- not what liquid to wipe the knife in-- hehe!

maximaa Posted 28 Jul 2008 , 6:08pm
post #6 of 8

Lol, I misunderstood... the chocolate cake is always improve by using coffee or strong coffee, that's what I would do. I have a nice chocolate recipe but if you want to share yours maybe I can take a look to it.

TOMAY Posted 29 Jul 2008 , 2:28pm
post #7 of 8

Yes use coffee or I found if you cut in some sour cream that helps to

beamom Posted 8 Aug 2008 , 12:56am
post #8 of 8

I have to make a super large chocolate cup cake. Could you share where you found the reciep

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