Simple Syrup For Chocolate Cakes?

Baking By hellosweetcakes Updated 3 May 2011 , 3:19pm by hellosweetcakes

hellosweetcakes Posted 1 May 2011 , 6:14pm
post #1 of 6

I'm going to be making the Amazing Chocolate WASC Cake as well as a Double Choc Layer Cake from Epicurious for a three tiered fondant-covered birthday cake. What are your thoughts on using simple syrup for moistening the chocolate cakes? I want them to be deliciously moist, but not buckle under the weight of decorations.


5 replies
carmijok Posted 1 May 2011 , 6:55pm
post #2 of 6

I find that I don't have a problem with moistness on my chocolate cakes...however sometimes I like to brush a mixture of Kaluah and coffee on them just to add a bit of flavor.

donnella2045 Posted 1 May 2011 , 7:05pm
post #3 of 6

I make the double chocolate layer cake from epicureous most of the time - it is exceptionally good! I do not recommending brushing it with any syrup. The cake iis quite moist. I actually do not use this recipe for stacking unless i am using the sps system, and, then I still worry because it is not a dense cake. I do freeze it and keep it in the fridge until delivery time. I have only decorated it in smbc and do not use it for fondant covered cakes. If I were to use a syrup for chocolate cake I would use the kahlua also, or creme de cocoa.

ddaigle Posted 1 May 2011 , 7:11pm
post #4 of 6

I've noticed that the only recipes that use simple syrups are scratch. WASC cakes definitely do not need any additional moistness.

JulieMN Posted 1 May 2011 , 11:34pm
post #5 of 6
Originally Posted by ddaigle

WASC cakes definitely do not need any additional moistness.


hellosweetcakes Posted 3 May 2011 , 3:19pm
post #6 of 6

Thanks for the tips! I plan to do a 10/8/6 cake with double chocolate and butter cake on the bottom (cookies and cream bc filling) classic butter cake in the middle and the WASC cake on top.

Donnella, what is the sbs stacking method?

Thanks again! Hope this works out!

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