hello there everyone!
I have just made a chocolate cake in two 7” round cake tins. But although I love the taste it is too soft! What is the best way to adapt it without compromising/changing the taste too much?!
Would I remove an egg and some of the butter to say 2 large eggs and 225g butter so the butter matches the same amount of sugar? If I understand correctly if I remove an egg it will help make the cake a little bit more denser but wasn’t sure about the butter or even the milk/buttermilk!!
Any advice will be great to help me make this great tasting recipe better!
Here are the ingredients I used: -
200g self raising flour
225g caster sugar
75g plain flour
3 large eggs
6 tablespoons of milk or buttermilk
2 teaspoons of vanilla extract
28g cocoa powder
100g dark chocolate