I always seem to have trouble when I cover chocolate cakes in fondant. The cake always seems too soft or moist, because it ends up not holding the fondant very well....like it isn't sturdy enough. I have used WASC and it does just fine covered in fondant, so I'd like to find something similar to that in chocolate. I have tried the chocolate version of WASC, but it also is too soft/moist and not as sturdy as the white cake. But I do not want a cake that is heavy and dense and dry either. I don't want to sacrifice the taste and end up with a dry, heavy cake. So what do you all use?
i've used Hershey's "PERFECTLY CHOCOLATE" Chocolate Cake and that worked well.
Darn Good Chocolate Cake from the Cake Mix Doctor is ideal. She also has a chocolate buttermilk recipe in the same book that is fantastic.
Thanks! I will check into both recipes!