hello there everyone!

I have just made a chocolate cake in two 7” round cake tins. But although I love the taste it is too soft! What is the best way to adapt it without compromising/changing the taste too much?!

Would I remove an egg and some of the butter to say 2 large eggs and 225g butter so the butter matches the same amount of sugar? If I understand correctly if I remove an egg it will help make the cake a little bit more denser but wasn’t sure about the butter or even the milk/buttermilk!!

Any advice will be great to help me make this great tasting recipe better! 

Here are the ingredients I used: -

200g self raising flour

225g caster sugar

75g plain flour

3 large eggs

250g butter

6 tablespoons of milk or buttermilk

2 teaspoons of vanilla extract

28g cocoa powder

100g dark chocolate

Thankyou xxx

Add a package of chocolate pudding to it. It enhances the chocolate flavor and the gelatin in it makes the cake more dense so that it is easier to work with.