Need Help With A Choc. Cake!!!

Baking By hopeysanders Updated 21 Mar 2011 , 5:47pm by hopeysanders

hopeysanders Posted 20 Mar 2011 , 6:37pm
post #1 of 15

i have recently started making cake. i know this is bad but i have been using DH store bought cake mixes with no complaints from people BUT i do not like the Duncan Hines choc. devils food mix i follow the direction and since my oven cooks fast i always lower the temp to 325F they are always perfect in the middle but the edges always seem a little tough and chewy sometimes even hard. does any one have any tips or any ch cake recipes that don't do this. It needs to be a recipe that is good for any occasion( birthday, wedding, ect..) thank you so much!!!!!!!!!!!!!!!!!!!

14 replies
cakegirl1973 Posted 20 Mar 2011 , 6:51pm
post #2 of 15

I like the Hershey's recipe that is on the back of the cocoa container. I substitute 1 cup of sour cream for the cup of milk. Always turns out wonderful.

misscrazy4cakes Posted 20 Mar 2011 , 6:57pm
post #3 of 15

I really like the hershey's black magic cake. Recipe is on their website.

jade8 Posted 20 Mar 2011 , 6:57pm
post #4 of 15

i second what cakegirl1973 said.

Marianna46 Posted 20 Mar 2011 , 6:57pm
post #5 of 15

To start with, don't apologize for using boxed cake mixes. Some people might prefer baking from scratch, but I'm sure everybody would say "whatever works for you". Next, try the Amazing Chocolate WASC Cake in the recipe section here on Cake Central. It starts off with a Duncan Hines chocolate cake mix and adds other ingredients. WASC is the abbreviation for "white almond sour cream", which is a doctored cake mix recipe that lots of people use, and for which probably hundreds of variations have been suggested. This chocolate cake is one of those, and is VERY good. You can (and I do) substitute low-fat yogurt for sour cream in these recipes if the results seem heavy or if you want to cut back on calories a little bit. Hope this is helpful and good luck with your cake!

witchfulthinking Posted 20 Mar 2011 , 9:16pm
post #6 of 15

I love chocolate WASC and use the DH dark chocolate fudge mix. I'm a chocolate junkie so the richer the better.

scp1127 Posted 20 Mar 2011 , 9:20pm
post #7 of 15

I am a scratch baker. When I was learning fondant, I didn't want to bake scratch cakes, so I tried the amazing WASC chocolate cake. It is very good and sturdy. For scratch, the Hershey's Black Magic with sour cream is my favorite.

FromScratchSF Posted 20 Mar 2011 , 9:59pm
post #8 of 15

Could be your cake pan and not using bake-easy strips.


Foxicakes Posted 20 Mar 2011 , 10:02pm
post #9 of 15

I, like witchfulthinking, use the DH dark choc fudge mix and do the WASC "treatment" to it. However, the one that is on the site here is a double batch, so you can halve it and have enough batter for 2 6in rounds and an 8in round or 2 9 in rounds.

I change the recipe by doing everything in the WASC recipe and then I also add in a box of instant chocolate pudding, I increase my oil to 1 cup, add in 3/4 cup of Hershey's cocoa to the dry ingredients, instead of instant coffee I substitute 1 cup Young's Double Chocolate Stout beer and 2/3 c buttermilk for the water. Add 4 eggs instead of 3. And, for the extracts I use a combination of vanilla, almond, and butter.

Bake at 325 until a toothpick inserted into the center comes out dry but with a few crumbs clinging to it. I then take it out and use the kitchen towel and cookie sheet method to level it in the pan if it has domed at all. Then, I let it cool for about 10 min in the pan and then take it out to cool for about another 20-30 minutes. After this, I wrap it securely in a couple layers of plastic wrap and put into the freezer for atleast 18 to 24 hours.

It is a wonderful dark chocolate cake and it doesn't dry out in 3 days like I have had the Hershey recipe do. You can also carve it pretty easily, although as with most chocolate cakes, you may want it slightly frozen or atleast very cool to minimize the crumbs.


sugardugar Posted 20 Mar 2011 , 10:08pm
post #10 of 15

I solve this problem but using the flower nail method: I put an oiled flower nail upside down in my pan (search the site rq for a tutorial) and it makes the center cook perfectly.

I find doctored chocolate cake mixes aren't 'chocolatey' enough so i either add 1/3-1/2 bag of chocolate chips or a heaping tbsp of dark cocoa to the mix.


Cookingkimber Posted 20 Mar 2011 , 10:23pm
post #11 of 15

If you like using box mixes I like to use the darn good chocolate cake recipe here on CC it is quick easy and taste great.

If I am sratch baking I use the following recipe, I don't remember where I got it from.

2 c Flour
2 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 c cocoa powder

1 c oil
1 c milk
1 c hot strong coffee
2 eggs

I use this for all my wedding cakes

Narie Posted 20 Mar 2011 , 11:10pm
post #12 of 15

Hershey's Black Magic recipe if you want a scratch recipe.

hopeysanders Posted 21 Mar 2011 , 12:48pm
post #13 of 15

TO: FromScratchSF....... I'm still kind of new at all this. what is a bake easy strip????

FromScratchSF Posted 21 Mar 2011 , 4:16pm
post #14 of 15

I suspected you were not wrapping your pans with anything - I use a different brand but a quick Google search pulled these up. You soak them in water and wrap your cake pan, it keeps the sides cool so your cake bakes even and flat, and also helps prevent your sides from over-cooking before your middle is cooked. It also adds a little moisture to your oven to help your tops not get so crispy.

There are DIY methods to make your own at home, Google it or search the threads here.


hopeysanders Posted 21 Mar 2011 , 5:47pm
post #15 of 15

thanks sooooo much jen!!

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