Hey Cakers,

I just made a chocolate cake from this recipe: http://www.foodnetwork.com/recipes/nigella-lawson/old-fashioned-chocolate-cake-recipe/index.html

I'd made it before and loved the taste and texture, and was just about to settle on it as my go-to chocolate cake from scratch recipe.  I made it again a few days ago, and while the customer loved the decor (http://cakecentral.com/g/i/3024482/a/3359028/free-hand-character-decor-chocolate-cake-colored-buttercream-icing/), they said the texture was grainy and had too much chocolate.  I'm not too concerned with the chocolate comment, as I know that can be subjective.  But the grainy thing has me flummoxed.  Any suggestions on what could have went wrong?  I'll be making another this evening to test, but would like your input as well.  Thanks!

If you read through the reviews, it seems the dryness is a constant complaint from people that have made this cake. A few decent reviews, but most not so much.

OH!  I forgot to add that I add milk to the batter to bring the consistiency up to what I normally like to see in my cake batters.  It is very thick without it.  I guess maybe I should standardize the milk amount, since it's a constant addition.  The first time I made it, it was perfect.  That might have been the difference, the non-standard amount of milk!  Thanks bct!