Hey friends,
I've really had a hard time finding a recipe for chocolate cake that is moist but will still hold up well as a wedding cake. The recipes I find that are good and sturdy tend to be dry, and the yummy fudgy moist ones are too floppy as layers. Perhaps this is a fact of life that can't be avoided? I would really appreciate any tips.
Thanks,
Rebekka
Don't really know how to help you. I generally use box mixes and go from there. So here's a bump.
Unless you are anti mixes you should try one. If you like a rich chocolate I absolutely love Duncan Hines' Dark Chocolate Fudge & have awesome comments on how good & moist it is. I usually substitute milk for the water, do 2 eggs & 2 whites, I play around w/ the oil (usually 1/3 cup) & then add 1 tsp vanilla.
This is a great recipe, and has directions to make it chocolate:
http://www.cakecentral.com/cake_recipe-1953-2-Super-Enhanced-Cake-Formula.html
And this one is, as it says, great for 3D and Wedding cakes. Maybe you can adapt it to be chocolate:
http://www.cakecentral.com/cake_recipe-1972-1-Durable-Cake-for-3D-and-Wedding-Cakes.html
Thank you so much for the great suggestions!
Hello - I am not anti-mix either; I find that most of the chocolate mixes are really good; great texture and taste.
For a home made chocolate cake, I always use the recipe from Hershey; it used to be on the label of the can of Hershey cocoa. It's called 'Deep Dark Chocolate Cake'; for a light chocolate cake, I use less cocoa.
I have used this recipe for a 4-tiered heart shaped wedding cake. It stood up quite well & got great reviews from the wedding party & guests. The recipe might be on the Hershey site.
Quote by @%username% on %date%
%body%