i used to work in a pastry kitchen at an amazing hotel. we made the best chocolate cake there. it was dense, rich, and really sturdy. perfect for wedding cakes. my computer recently crashed, and i lost the recipe
does anyone have a good recipe that sounds similar? thanks so much!!
this one is very good. make 2 10" rounds.
I've used those "dreaded"
Dang-Diane beat me to posting the Epicurious recipe. That is REALLY good. I made it for my own wedding a month ago and filled it with cookies & cream filling. Everyone loved it.
Another good recipe is the one on the back of the Hershey's can. I've also heard good things about Toba Garrett's chocolate cake, but I've never personally tried it.
Check out the chocolate Wasc cake posted undetermined recipes. I think its actually one of the most saved. I use it a lot and get great reviews on it. As a matter of fact......I'm having a slice with almond buttercream right now LOL
I love Toba Garrett's chocolate fudge cake--it is dense and rich! Nick Maglieri's (sp?) chocolate fudge cake is also excellent--his is more like a brownie in texture--also rich and (more) dense than Toba Garrett's. These are the only two chocolate cake recipes I use. Both are excellent!
"really sturdy"? Not sure why a wedding cake would require a "really sturdy" cake. the cake is not supported by the lower tiers or the "sturdy-ness" of the cake but by the support system.
I've used those "dreaded" light and fluffy cake mixes for decades for wedding cakes.
I realize this post is two years old, but wanted to comment since I can relate to what lacey88 is saying. First off, let me say that I have read many of your comments indydebi and really appreciate them and the advice that you give as an experienced decorator.
I make the sour cream chocolate cake, which starts with two box chocolate cake mixes, sour cream, pudding, oil, chocolate milk, etc. The cake is very moist and delicious, but I have had some problems with "sagging." I frequently cover it with fondant, which can weigh it down, and even with a support system for the higher tiers, the chocolate tier seems to droop and be uneven frequently. It is very frustrating, and I keep trying to analyze what is happening, to the point that I have been searching for a different recipe. I could understand if it sagged evenly all the way around, but it is usually only on one side. So, if you have any thoughts, please throw them my way. Thanks.
Concerning the two suggestions, below, to use this Double Chocolate Layer Cake recipe for a wedding cake, I want to confirm that this cake isn't too moist for dowels to stand up in it? I've made it many times for a regular-sized cake, and this will be my first time using it for a wedding cake. Any advice is much appreciated!!! Thanks
AThis cake is awesome and I used it for one of my tiers.