I am doing a chocolate cake with chocolate chips in it. My recipe I use for chocolate cake is the very thin batter. Can I just pour chips in, or are they going to sink to the bottom?
Should I use a different recipe?
I don't like chocolate chips in cake. I think they're crucnchy small bits.
What I do is 'shave' some bittersweet chocolate with my chef's knife and add that.
Oh good idea! How much should I shave? Just when I think its enough?
Coating your chocolate chips with flour is supposed to help keep them from sinking. If your batter is thin, however, I'd still worry about them ending up on the bottom. I'd use mini chocolate chips in the cake. That way you'd still get the same basic effect.....just smaller pieces.
Well I shaved two pieces of semi sweet chocolate... hope that is enough. The cake is very chocolate-y to me anyway, so I dont understand why they want extras.. but ok