For those of you who have tried the Darn Good Chocolate Cake recipe. Does it have a tight crumb? I'm looking for a choco cake thats not too moist and that will be easy to carve.


TIA
Tiffany

i know i'm always the minority when it comes to this, but i stand by it. in my experience it's just too darn hard to work with. it tastes wonderful but, i don't know if i always bake it wrong or what, it's really too moist for me to handle. yes, it is easier to work with frozen (or semi frozen) but it's just too much work/stress for me most of the time. i think the WASC chocolate version, is just as tasty and a lot easier to work with. but again, just my experience! i know many others will chime in and tell you the exact opposite lol.

I really like the darn good chocolate cake but I don't think it is good for carving or very sturdy. Very moist though.

tatorchip - your recipe sounds delicious. When you say 'mix according to each box' , do you mean follow all the ingredients - oil, water, eggs? And then add the additional sour cream.
It sounds so good I want to make it right now

Oh, I meant to say that the Darn Good Chocolate cake will carve fine when frozen. It's a very moist, dense cake but if you try to do it at room temperature it will be a bit too sticky.

Thanks tatorchip - cute name!

So is this reciepe just hard to carve or is it hard to work with in general. I had a bride request it for her fondant covered stacked cake. Am I going to be in trouble? I receipe says something about eliminating an egg. Does that help?

to me it's just had to work with in general. mine always sink no matter how done they are.

honestly, though, most people swear by this recipe so you should probably just try it out for yourself and see how you like working with it.