Chocolate Cake Disaster That Always Happens.

Decorating By 80smuzik Updated 10 Oct 2013 , 7:31pm by 80smuzik

80smuzik Posted 7 Oct 2013 , 10:46pm
post #1 of 6

AI would consider myself a semi experience self taught baker. but for some reason I have been having the same problem with every chocolate cake that I make. at first I was using the recipe on the back of the Hershey can but then I figured I would use my own yellow recipe that always comes out perfect the only difference this time is that I added Hershey's chocolate. but once again my cake has come out of tough, dense like Googy and the center when cut. I don't understand what I am doing wrong when the only thing I have changed was add chocolate coca. could it be the cocoa messing the recipe up?

I do a bowl with dry ingredients stirred to combine, on top of that I put the softened butter and mayo. and my measuring cup I have my wet ingredients, I've been pour my wet into my dry and stir with a whisk about 5 times. (w/o the coca it's perfect)

5 replies
miniflowercake Posted 7 Oct 2013 , 11:56pm
post #2 of 6

Did you cut back on the amount of flour? If you add cocoa (and the original recipe doesn't call for it) you should cut back a little on the flour. 

80smuzik Posted 8 Oct 2013 , 12:43am
post #3 of 6

AI did not know that I should cut back on the flour my original recipe calls for 2& quarter cup what should I reduce it to?

Original message sent by miniflowercake

Did you cut back on the amount of flour? If you add cocoa (and the original recipe doesn't call for it) you should cut back a little on the flour. 

mfeagan Posted 8 Oct 2013 , 11:05am
post #4 of 6

Quote:

Originally Posted by 80smuzik 

I did not know that I should cut back on the flour my original recipe calls for 2& quarter cup what should I reduce it to?

 

You basically add the amount of cocoa you subtracted from the flour. So if you have a 2 1/4 cup of flour and you reduce it by 1/2 cup, you're left with 1 3/4 cup flour. Add in 1/2 cup cocoa. It should give you a pretty tasty chocolate cake! 

miniflowercake Posted 9 Oct 2013 , 7:20pm
post #5 of 6

Quote:

Originally Posted by mfeagan 
 

 

You basically add the amount of cocoa you subtracted from the flour. So if you have a 2 1/4 cup of flour and you reduce it by 1/2 cup, you're left with 1 3/4 cup flour. Add in 1/2 cup cocoa. It should give you a pretty tasty chocolate cake! 

^^^ I would do this. :)

80smuzik Posted 10 Oct 2013 , 7:31pm
post #6 of 6

AOk, thanks you so much.

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