Originally Posted by confectionsofahousewife
Originally Posted by JaeRodriguez
The Double Chocolate Layer Cake is my go to chocolate cake too! But I agree, I have been getting a *little* tired of the almost gooey texture it has. I can hardly torte the layers it's so crumbly. People love it though so I am hesitant to try any other but I will say that I have heard so many great reviews of the hersey's recipe that it will be the next one I try! :]
Sorry I can't help with your merging your two recipes, I know LindaF might be able to help you, she's very knowledgeable on the science of baking! Maybe she'll pop in!
Yes! This is exactly my problem. Torting and carving is an issue but people LOVE it! I think I will try the hersheys recipe too. I am going to look up the confetti cakes one also and see how that compares. I am hoping I may be able to take bits and pieces of several recipes so I can come up with the texture that I want without losing the chocolatey-ness.
Linda- have you any thoughts on merging a yellow and chocolate cake recipe?
Hi, sorry I thought you got your answer, so I stopped watching the topic.
The only thing I can tell you about merging a recipe, or in your case is taking a yellow cake and making it chocolate is you have to change two things.
First - However much cocoa you put into the cake, make sure you take out the corresponding amount of flour. Cocoa will act like flour in a cake recipe.
Secondly depending on which kind of cocoa, you will have to adjust the leavening. If you use natural cocoa you will need some baking soda to react with the acidity of the cocoa. Now how much depends. I find that if I stick to the strict rules for leavening, I get a tough chocolate cake. But if I over leaven it, I get a much more tender cake. Don't overleaven too much because then you get a soapy taste. Leavening is also a tenderizer. This function of leavening agents is not talked about as much as it rising properties, but it does tenderize.
Having said all that, there are some great recipes out there that will work for carving. The first one is the one I already mentioned. I have made that one and it tastes great and in the book it shows photos of the author carving a cake made from this recipe. It looks pretty good for carving to me.
The second one I have made is mentioned from OP and it is the Whimsical bakehouse recipe for their chocolate cake in the first book. I made cupcakes from that one. I can't attest to its carving ability. I got a pretty nice tender cupcake, but it wasn't so fluffy to fall apart.
There is a third one also. Check out Cakelove. His chocolate butter cake is delicious and dense. My son called it his favorite dense cake. It will work great for carving. I have made cakes and cupcake from this book. My kids keep asking for that one over and over, while I like to just try a new recipe over and over. I can say when I get around to carving a cake, I am going to try the Cakelove cake first.
I hope this helps. If I can think of anything else about merging the cakes I'll let you know. In the meantime if you can post the recipes you want to merge that would help a lot too.