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.
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.
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!
My pleasure, use just hot water and clean the knife before cutting.
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!
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.
Yes use coffee or I found if you cut in some sour cream that helps to
I have to make a super large chocolate cup cake. Could you share where you found the reciep