I added extra liquid to a cake recipe. I was not surprised that it needed to bake longer, but I was surprised when I did it tonight and the layers were really thin. I wonder if I should have made it 325 instead of 350. Would that have made a difference? The only other thing I did different from the recipe was use Special Dark cocoa instead of regular and add a little espresso powder. Any suggestions? The texture was also a little weird, but the flavor is really good, and it is moist.
It would be helpful to post your recipe in order for people to analyze why it turned out thin with a "weird' texture.
I use Special Dark cocoa and have never had a problem with the cakes rising or with the texture.
Why did you add extra liquid?
I was sort of adapting it to be similar to a Moist Chocolate Cake recipe someone here (I think it was here, anyway) will email if you ask. I can't remember the name at the moment. It's not much-- maybe 1/4 cup or so of coffee.
Here it isfrom Cake Decorating for Dummies
9 T butter
3 1/2 C cake flour
3/4 C cocoa
2 C milk
1 1/2 t vanilla
2 t soda
1/4 t salt
I like really dark chocolate, so I also added maybe 1 T espresso. It's worked before, but took longer to bake. I baked it at 350, but I was thinking maybe I should do 325 for longer.