Hi all--I use Pam's Chocolate Mudcake which I think is super delicious, but I have a question about using chocolate in cakes. Usually I use chocolate chips because it's much cheaper. Is gourmet chocolate really that much better? Also, I usually use Nestle chocolate chips and have been happy with the results, but one time I tried out ghiradelli baking chips and it came out really dry. I also used a little less butter than usual, so I'm wondering if you think it was dry from the baking chips or from the butter. Any thoughts?
It would be my guess it's the butter.
I've made pams cake but it's in the freezer at the moment! I like to add more oil to keep muds really moist too.
some of the chocolate chips have a coating on them to keep them hold their shape, so I use blocks of chocolate when making cakes.. and chips only for cookies.