I made a cake this past weekend that required melted chocolate. As per the recipe I needed to wait for the chocolate to cool before pouring it in the batter. The chocolate was fine until I poured it in. The recipe asked for all the liquids and dry ingredients to be poured in together so when I poured in the chocolate it cooled down too quickly and began to harden.
I still mixed it in and baked the cake. Many people liked the cake, however it had chocolate chunks in it. I was hoping the chocolate would have melted.
Does anyone know what I did wrong? This was the first time I made a recipe that called for melted chocolate. Thanks
It would be interesting to see the rest of the recipe.
I have a well-tested mud-cake recipe where the butter, sugar, chocolate and liquid are all combined over low heat 'til chocolate and sugar have melted. This is cooled slightly and the other ingredients are added. I've never had a problem with this recipe.
Can you let us know the "method" part, at least?
i have no clue what you would have done wrong. i always add dark chocolate chunks (i chunk up dark chocolate bar into chunks pea size or smaller) and add it to my batter. Makes the cake very rick and fudgy melts evenly into cake i dont end up with chocolate chunks in the finished cake.
It would be interesting to see the rest of the recipe.
I have a well-tested mud-cake recipe where the butter, sugar, chocolate and liquid are all combined over low heat 'til chocolate and sugar have melted. This is cooled slightly and the other ingredients are added. I've never had a problem with this recipe.
Can you let us know the "method" part, at least?
Did you really scrape the sides of the bowl of chocolate? Iv'e done that while making icing...trying to get every last drop. The choc near on the sides of the bowl was just too cool and hardened quickly. It was chunky and I had to repeat. I believe I just waited "too long" for the chocolate to cool. I think I was attempting to achieve a 'cool to the touch' temp, but it's just too cool.
Method- I had to combine the flour, sugar, baking soda, salt, and baking powder. Then it asks for you to add the milk, sour cream, melted chocolate, butter, eggs , and vanilla. I had to beat it with an electric mixer on low speed for 1 minute or until combined and then on high speed for 3 minutes scraping the bowl sides occassionally.
It asks for you to divide the batter into two pans and bake at 350 for 20 to 25 minutes.. However, I used a sheet pan.
In the picture (in the book) it looks like a rich chocolate cake, however mine was a lighter .
brown cake with dark specks (chocolate chunks)
Thanks for your help 
All I can think of, is that perhaps when you melted the chocolate, you got some water or steam into it. Chocolate really, reeaaally doesn't like that! That could cause the effect your are describing - where the chocolate won't re-combine and melt.
Give it another go, perhaps melting the choc. in the microwave, and make sure that ALL wet ingredients (butter, eggs, milk, sour cream) are at room temperature.
HTH! 
Thank you for your help OzCookie. I really appreciate it. I'm definitely going to give it another go and follow your advice.
Linda
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