I am makeing the "Decadent Chocolate Cake" recipe I got off of this website, and which of course I can't find now...lol. Anyway it is REALLY REALLY dense and I was wondering if anyone had any tips or ideas on how to not make it so dense, or as to why it is?
I tried a search for this recipe but the search function doesn't seem to work correctly at the moment. I think if you want help, you will likely have to post the recipe you used.
2 Tablespoons of meringue powder.
It helps if you beat the egg whites and parts of the sugar separately until stiff and add the at the very end by gently folding them into the batter with a spoon or spatula.