Hi! I'm still new and getting the hang of asking questions, so I'm sorry if this is in the wrong forum.
My question is, do any of you know a great, moist recipe for a chocolate cake that will hold up to fondant and stacking?
I made my normal moist chocolate cake twice this week. They were both frozen, but they both turned out dry after. The first time I baked at 350 so the next time I baked at 325 and actually took it out before my cake tester came out clean. It was very moist before going into the freezer. I wrapped in double plastic wrap, then with foil, so I don't think that was the issue.
Anyway, I also made the WASC cake for the first time this weekend and it was delicious! It was very moist, but I felt it was really soft. So I'm wanting something similar (moist), but more firm so I can do more than just put a thin layer of buttercream on it and it hold up to it. Thanks in advance!
Love the recipe on the back of the Hershey's cocoa can, sub coffee for the water, and buttermilk or sour cream for the milk. The WASC is also good, but needs to go in the fridge before you do anything with it so it firms up. After that, you can leave it out of the fridge. Both hold up really well for decorating.
I love WASC cakes, and after they're totally cool (I usually stick em in the fridge overnight before I decorate) I've never had a problem with them being too soft for fondant or for stacking.
Welcome to CC!
Here is a link to a thread we are currently discussing chocolate cakes on-
my favorite is the double chocolate layer cake from epicurious.com if you google it you'll find it. Myself and a few other ladies from this thread have tried different ones and that one is still coming in first!
Here is an older link to a huge thread about Chocolate Scratch cakes, it's VERY helpful in finding a recipe! HTH