KMKakes Posted 11 Jan 2012 , 1:20am
post #1 of

I am wanting a chocolate cake rich in chocolate flavor. I have read on outside search engines about downplays of each. I have tried Macsmom version of chocolate cake and it was extremely dry on the outer edges and extremely wet/moist in the middle. I have tried scratch recipes and they were dry. Can you offer some help to which do you prefer between the two? If you use the chocolate wasc version do you prefer german chocolate or devils food and are the rest of the ingredients the same.

38 replies
kakeladi Posted 11 Jan 2012 , 2:33am
post #2 of

I definately have always used the *original* WASC recipe and feel it is great icon_smile.gif
If you like a richer choco sub about 1/2 cup cocoa powder for that much flour.

Annabakescakes Posted 11 Jan 2012 , 6:23am
post #3 of

I hate wasc, but I know it it not supposed to be dry on the outside and too moist in the middle. Try bake even strips AND a flower nail in the middle as a heating core. Also, if you freeze it over night, the moisture evens out.
HTH

scp1127 Posted 11 Jan 2012 , 10:46am
post #4 of

Hershey's. I hate the chemical taste of box mixes. It cannot be covered up.

tomswife Posted 11 Jan 2012 , 11:34am
post #5 of

I have a chocolate cake recipe that has the richness of a brownie with the texture of a perfect cake. I would love for you to try it if you are interested. It is fabulous. It blows the doors off any other recipe I've found.

idreamincupcakes Posted 11 Jan 2012 , 1:50pm
post #6 of

Hershey's, chocolate WASC always sank in the middle for me.

KMKakes Posted 15 Jan 2012 , 9:15pm
post #7 of

@idreamincupcake: Agreed-same here

@tomswife: I absolutely would!

fcakes Posted 16 Jan 2012 , 3:52pm
post #8 of

Hershey's recipe... I hate the chemical taste of cake mixes!

AnnieCahill Posted 16 Jan 2012 , 4:35pm
post #9 of

Hershey's is definitely a very good and chocolatey cake. But it's not the only scratch recipe out there. For one of my wedding tiers I made the double chocolate cake from Epicurious with Oreo IMBC filling and it was demolished.

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

I also think you are trying to compare apples to oranges in the texture department. The Hershey's cake is fluffier with a more open crumb whereas most of the WASC recipes are very dense and closer to a pound cake consistency.

My vote is Hershey's for a lighter texture, and the Epicurious one for something on the denser side. You might also want to do a Google search for the chocolate scratch-off thread.

Annie

abunintheoven Posted 16 Jan 2012 , 5:25pm

i don't use any WASC recipes but I do the Hershey's....does anyone have any trouble using it with sheet cakes (i only do the 1/2 sheet..not full)....if by itself it domes in the middle and doesn't bake right and if used with 1 other flavor since the batter is so thin it doesn't bake right either. just wondering if i am doing something wrong??? thanks!!!

Debcent Posted 16 Jan 2012 , 6:07pm
Quote:
Originally Posted by tomswife

I have a chocolate cake recipe that has the richness of a brownie with the texture of a perfect cake. I would love for you to try it if you are interested. It is fabulous. It blows the doors off any other recipe I've found.





I would LOVE to try your chocolate cake recipe....ooooh Please share!

kkitchen Posted 16 Jan 2012 , 7:20pm
Quote:
Originally Posted by tomswife

I have a chocolate cake recipe that has the richness of a brownie with the texture of a perfect cake. I would love for you to try it if you are interested. It is fabulous. It blows the doors off any other recipe I've found.



Tomswife your chocolate does sound yummy! I would LOVE to try it. Thanks

lovecakes52 Posted 16 Jan 2012 , 7:35pm
Quote:
Originally Posted by kkitchen

Quote:
Originally Posted by tomswife

I have a chocolate cake recipe that has the richness of a brownie with the texture of a perfect cake. I would love for you to try it if you are interested. It is fabulous. It blows the doors off any other recipe I've found.


Tomswife your chocolate does sound yummy! I would LOVE to try it. Thanks


I too would love the recipe if you wouldn't mind sharing! Sounds Yummy!!!

babsmike88 Posted 17 Jan 2012 , 5:48am

Tomswife: I would love to try your Chocolate cake recipe too.

babsmike@att.net

Gerle Posted 17 Jan 2012 , 6:18am

Tomswife, looks like there are plenty of us interested in your recipe. Please post or you can PM the recipe. Thanks for being willing to share. Can't wait to try it.

tomswife Posted 19 Mar 2013 , 12:51pm

AOk, I'm about to post my chocolate cake recipe, sorry for the delay!!

manddi Posted 19 Mar 2013 , 1:08pm

AAdd me to the list of people who would love to try your recipe!

Annabakescakes Posted 19 Mar 2013 , 1:17pm
Quote:
Originally Posted by tomswife 

Ok, I'm about to post my chocolate cake recipe, sorry for the delay!!

What delay? 14 months is nothing ;-) 

manddi Posted 19 Mar 2013 , 1:24pm

AOh! Old thread! Well, 14 months is a paltry amount of time for a good recipe! :)

Roseyrod Posted 19 Mar 2013 , 1:30pm

Tomswife I would love it too!

Debcent Posted 19 Mar 2013 , 1:43pm
Quote:
Originally Posted by tomswife 

Ok, I'm about to post my chocolate cake recipe, sorry for the delay!!

OH!!! soooo looking forward to it!!! Thanks for doing this!

SweetBakeCakes Posted 19 Mar 2013 , 1:56pm

I like sub with chocolate milk and put chocolate chunks in all of my chocolate cakes, you would think people would find chunks of chocolate chips in their cake to be odd but they love it!

Sidney1958 Posted 15 Jun 2013 , 2:44pm

Is there anyway I could get this recipe too? I am making my sisters wedding cake. Scarry!  I need a good chocolate cake recipe. I am baking a 6,10,14" cake , not stacked, just on separate tiers. Is there a formula to figure out how much batter to make for each pan? I would appreciate any help on this. Thank you so much.

ltetu4joi Posted 25 Feb 2014 , 5:32pm

AWould love to try your recipe. Thanks for sharing.

KMKakes Posted 21 Mar 2014 , 3:13am

Tomswife, do you mind sending me the recipe as well?

patriciareed Posted 21 Mar 2014 , 5:12am

i also would appreciate the recipe

Danilou Posted 21 Mar 2014 , 9:36am

AI have tried Hershey's, Epicurious double layer cake and liked them. But then tried the Scott Clark Woolley chocolate fudge cake it is so much better. Especially after 2-3 days it is at its best. It's not a fudge or brownie texture as some claim. Yummy!

AnnieCahill Posted 21 Mar 2014 , 11:23am

AYes I've been meaning to try the Woolley recipe for years now. I just keep forgetting about it and I don't like chocolate so I don't make them for me. I like the fact that it uses cocoa powder and not melted chocolate.

Danilou Posted 21 Mar 2014 , 11:39am

AI think I'll stick with the Epicurious cake for cupcakes though. But for cake it was always missing something for me.

Danilou Posted 21 Mar 2014 , 11:44am

AAnniCahill is the 'Warren Brown Yellow cake' still your 'go to'?...I'm still messing around with variations. .As we can't get half and half in Australia I've tried half cream and half milk but think less cream (and more milk) might be the way to go

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