lulledub Posted 21 Sep 2013 , 2:23pm
post #1 of

Hi,

I am baking a 'chocolate digger cake' for my son's 3rd birthday next week. I was looking for a recipe of chocolate cake which would work with the icing, like a butter cake. Can I just add chocolate to a basic butter cake recipe or will it mess up proportions? (I'm guessing it would...)

 

Any suggestions? Do I need to add I'm a beginner...

 

I was thinking of using basic chocolate cake, cut and stacked, crumb coat and iced in chocolate icing (such as B.Crker) and covered in yellow fondant.... Would it be too much chocolate?

 

Any advice greatly appreciated!

2 replies
letsgetcaking Posted 22 Sep 2013 , 7:14pm
post #2 of

The chocolate version of the WASC holds up well under fondant. Everyone has liked it when I've made it. You start with a chocolate cake mix and add flour, sugar, eggs, sour cream, a liquid, and flavoring. It's sturdy enough to carve and the recipe is reliable. Just make sure not to over mix it.

 

http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe

(You can use any flavor of cake mix as the base.)

 

Quote:

 I was thinking of using basic chocolate cake, cut and stacked, crumb coat and iced in chocolate icing (such as B.Crker) and covered in yellow fondant.... Would it be too much chocolate?

Is there such as thing as too much chocolate? :)

lulledub Posted 23 Sep 2013 , 1:04pm
post #3 of

Thanks I might give that a try!

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