I have been using the following recipe for my yellow cakes:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup milk
It holds fondant well, etc. I would like to know if I can turn this into a chocolate cake recipe? I used another chocolate cake recipe and it cracked under the fondant because it was too moist.
I would check either in the Cooks Illustrated baking book (can't think of the title right now) or in Shirley O. Corriher's Cookwise book. Cocoa powder and chocolate might change the ph of the batter and you may have to adjust by adding baking soda.
There was a chocolate cake bake off on this site and the results may include details about the sturdiness of the cakes.
The Cake Bible has a regular butter cake and a chocolate version of the same cake. I'm at work so I don't have it with me. But maybe a Google search will find you the two recipes and you can compare to see how she adapted one to the other.
Thank you both so much!
substitue 1/4 c flour with 1/4 c unsweetened cocoa powder
Thank you Auzzi!!!!!!