I made a chocolate cake for a Farewell party and I'm afraid I may have over cooked it. I always have a problem with the center of my chocolate cakes not cooking completely, but this time I seem to have gone the other way. The top was really firm, which is not how they normally are.
I removed the cakes from the pans and immediately wrapped them in saran wrap and put them in the freezer. I thawed one of them yesterday and leveled it to see how bad it was. It seems okay, but I'm still worried.
Has anyone ever done this before? What were your results. Any input is greatly appreciated!
I've never done this but I think some people brush the cake with a simple syrup mixture to help with making it moist? hopefully someone else will chime in with a more definite answer. good luck!
Not sure how much this would help, but you could do a simple syrup wash after you level the cake. This method is not intended to make a dry cake moist, but it may help boost the moisture a bit if it's slightly over baked.