The Hershey's Perfectly Chocolate cake recipe is my "go to" chocolate cake recipe. However, it is very moist and delicate. I'm worried that it won't be sturdy enough for torting and building a 2-tier cake (Probably a 14-inch round and a 10-inch round.) Anyone use this recipe successfully? If not, any recommendations for an equally delicious but sturdier chocolate cake recipe? Thanks in advance!
You can make it work if you use dowling in the bottom layer and a cardboard plate under the top layer that sits on the dowels. If you haven't done this before search tiered cakes on this site and you will find lots of help.
Yes, that was definitely my plan but I was still nervous about trying to torte the layers. Maybe I should just bake thin layers separately and ice and stack rather than trying to split layers? Or split them only if they are semi-frozen?