I do that. I always add a bar of melted german chocolate to gc cake and bittersweet or semi sweet chocolate to chocolate mixes, white chocolate for white chocolate cake. I do use mixes and add the cooled melted chocolate at the end. I think it gives it a much richer flavor and makes the cakes more moist.
Great idea to melt it. So far, I have just chopped chips and then mixed them in - help with flavor, but not consistency.
How much to do you add?
I'm trying to start baking all my cakes from scratch, really having problems with DH, and not a big fan of the pillsbury or BC. It's just hard to find scratch cakes that are really heavy and have a similar texture to box mixes. I will see how this is with a scratch cake. I heard the King Arthur's white cake is really good. I'm going to make that next week after I get moved. Think I'll try part with part without chocolate and see how I like it. Thanks.
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