Please! Tell me why. I use this chocolate cake recipe but my 2 latest cakes make a little ''tire'' at the bottom when the cake is covered if fondant and when I put the when at room temperature for the night (the delivery is the tomorrow morning).
ItMs litke the cake is too moist for make some layer of cake. Maybe the recipe is not balanced for the cake decorating world? What do you think. Maybe add some eggs for the structure is good?
I send the recipe, let me know your pro opinion! Thank you!
I don't want change because it's THE better ever chocolate cake.
2 cups of flour
2 cups of sugar
2 tsp of baking soda
1 tsp of salt
1cup of vegetable oil
1 cup of buttermilk
2 tsp of vanilla
3/4 cup of cocoa
1cup of hot water (I add coffee granules)
Put all the dry ingredients together. Add the oil, buttermilk, vanilla and eggs. Stir the cocoa and hot water together. Mix with the batter.
It looks similar to the Hershey's recipe. Try subbing sour cream for the buttermilk to cut back on the extra liquid and decrease the oil to 1/2 cup.