Hi one and all,
I have a potential client who has requested a chocolate cake for this weekend ... she's had my Fudge Chocolate Chunk cake, and tells me it's "too chocolatey" and a little "too heavy". So I need to have a chocolate cake recipe that is NOT too fudgy/dense/chocolatey/dark, but will still give wonderful flavor; is firm enough for carving/decorating, but not so firm that it's tough; is light enough to be enjoyable, but still chocolate enough to be tasted.
Unfortunately, my recipes and books all run into the too dry/too dark/too fudgy/too chocolatey range.
Can anyone help me?
Thanks much,
Odessa 
This is my most favorite chocolate cake...it always turns out moist and yummy. Adjust cooking time for pan size...
1.c butter
2 c. sugar
2 eggs
1/2 c. cocoa
2 1/2 c. flour
2 t. baking soda
1 c. sour milk (1T lemon juice + milk to = 1 c., let sit about 5 min.)
1 c. hot water
1 t. vanilla
Cream butter. Add sugar, eggs, and cocoa. Alternately add dry ingredients and sour milk. Add hot water and vanilla. Pour into greased and floured pan.
Bake at 375 25-30 min.
HI THERE HER IS AN AUSTRALIAN MUD CAKE ITS NOT TOO CHOCOLATEY but is dence which is what u need if your useing rtr or mmf which u guys use
200gm cooking choc
250gm unsalted butter
2 eggs
1+1/2 Cups hot water
1 Cup S.R flour
1 Cups Plain flour
2 C castor sugar ( very fine granulated sugar)
1/4 C. cocoa powder
fan forced oven 150 degrees, cook time 2+1/2 hrs for a 8inch tin
1) pre heat oven 150
2) line tin
3)sift flour and cocoa together
4) melt butter and choc in saucepan ( melt butter 1st)
5)once butter n choc r melted add castor sugar and mix well then add hot water and stir till disolved on low heat
6)take melted mix off heat and cool slightly
7)best eggs in separate container
add dry ingredience( flour mix) and egg alternately and gradually mixing after each addition till all combined
( NOTE; MIXTURE WILL BE LIQUID LIKE)
9) Pace mixture in tin and put a piece of alumnium foil loosely over top of tin DONT SEAL TIGHT
10) i usually take off foil round about the last 45 to 30mins left on bakeing cake is ready when skewer comes out happy bakeing a lot of mucking arround but great flavour and moist cake
11) also when fully cooked i leave in tin for the day covered with a tea towel and then wrap it in bake paper and glad wrap (cling wrap) and freeze as once ready to use once defrosted it comes out very moist and delish also the top of cake will be hard and crusted not all the cake is like this hope my instructions are gd xoxoxooxox
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