I hope someone can offer some input. I have a great scratch chocolate cake recipe... used it for a good while. The problem i find lately is though it is moist and the perfect texture..... it lacks personality. The chocolate flavor just isnt bold enough. and the color i find doesnt lend to its richness its kinda reddish brown vs. deep lush chocolate. I already use coffee to compliment the chocolate ... what else can i use/add to boost flavor while preserving the integrity of the cake... ie not making it tough, heavy or sticky. scratch baking is a science afterall and i know you cant just throw stuff in willy-nilly. thanks in advance

Cinnamon gives chocolate a warm boost.

As far as color, do you use cocoa powder or melted chocolate? If you use cocoa powder, try adding the conversion of melted bittersweet or unsweetened chocolate.

And if my suggestions work, PM the recipe to me, ok?

Theresa

What about adding the mini semi sweet chips 1/2 -2/3 cup). That would add a zing, when they took a bite. I ,too, would love your recipe.