I have tried making my chocolate cakes the same way that i make my other flavor cakes but i can't get it as dense as the others for some reason. I use a box mix and add in 1/4 flour and 2 tbsp meringue powder. All my other cakes come out moist, heavy and more dense and while my chocolate is more dense the it would be if i would just do the box with no additions it is not as dense as other flavors. Why???? Anybody have any suggestions? I also have tried it with adding instant pudding as well to the other additions but its still not as heavy and dense as i want. I am looking for a good heavy, dense, carving friendly chocolate recipe.
I absolutely swear by Macsmom's chocolate WASC. As a matter of fact, I go by her old Hot Cocoa cake recipe (which is no longer on the Google doc, for some reason), but it's very similar to the chocolate WASC. I use dark chocolate fudge cake mix for the base (not milk chocolate), and I do the same with the pudding mixes ... I'm generally not a fan of chocolate cakes because they're never rich and dense enough for me, but this one is fabulous with ganache. I carve most of my cakes, and this is my go-to chocolate recipe. Look it up under the "Gourmet Flavors" thread, in the google doc. HTH!
I use the Amazing Chocolate cake recipe on here - it's a version of the box extender cake recipe, but I also add 1/4 cup of chocolate syrup. It's very dense and moist.
Thanks you guys for the advice, i will give these a try! Is there a difference between cake flour and AP flour?[/b]
I followed this link and I can see all the ingredients of the macsmom chocolate cake but no directions......??? also is there a difference between AP flour and cake flour?