So, I normally just work with white cakes, but I remember reading on here from some posters at one point that working with chocolate cake was really different than working with white cake.
My question is: Is there a real difference in working with the two? Does chocolate make as big of a cake as white (i have heard that the cakes come out smaller)? If there is a real difference, what is the best way to handle that? I was planning on using box DH Devil's Food cake mix.
Thanks!
Crystal
Hi Crystal,
I make chocolate cakes all the time and the only time i have them come out smaller is when i use certain scratch recipes (the kind that have a thin batter) but whenever i've used a mix it always comes out the same size as my white cakes. I use the WASC (White Almond Sour Cream) recipe, modified for chocolate and it always comes out just as nice as the white WASC. You can search for the recipe here, i know its been posted, if not you can pm me and i'll send it to you.
HTH,
Jenn
Is the chocolate modification on the WASC recipe as well or is this something you came up with? If so, would you mind sharing! It sounds wonderful.
newcakemaker : my box mixes always come out the same size, I always add an extra egg or 2 to my batter to make sure it will be fluffy and tall. I have seen chocolate cakes shrink though, like my scratch german chocolate... it seems like a lot of batter but because it is thinner, it doesn't swell as much, hope that helps!
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