I have a recipe for an amazing chocolate cake. The good news is it is great for cake bites because it just crumbles to bits upon touching. However, its not so great when trying to make a cake. If it lasts through the frosting phase, cutting it is a disaster. The cake is very dense and moist, it just doesn't hold together. I would like to preserve the flavor while getting a better cake texture. Any advice? Below is the recipe.

1/2 c. butter, melted

3/4 c. chocolate chips, melted.

1/2 c. oil

2 c. sugar

1 Tbsp molasas

2 tsp vanilla extract

4 large eggs

1 1/2 c flour

3/4 c cocoa

1 tsp baking powder

1 1/2 tsp salt

1 c butter milk

The cake utilizes the creaming method, with the dry ingredients and buttermilk alternating.

Try reducing your your by oil and/or your buttermilk. Those two are interfering with gluten formation, which you probably need a little of.