I live in Germany and one time in the U.S. I got a taste of the chocolate fudge cake at Buffalo Wild Wings.
I have never had such a cake: It is very moist and rich, but at the same time it has little air-holes in it, which add up
to a miraculous airy and mousse-like texture.
I have tried to make a cake like that numerous times. Those were good rich and moist chocolate cakes, but
I could never create the airy texture. After reading some threads in this forum, I have learned that freezing a
cake can add to its moisture.
My question is: will freezing also help to enhance the texture of the cake and make it more airy?
Thanks a lot!