Chocolate Wasc Doesn't Rise Like The Original Version

Decorating By deb68 Updated 23 Jul 2013 , 3:01am by kakeladi

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deb68 Posted 20 Jul 2013 , 12:55am
post #1 of 7

This is my first time posting in the forum. I love reading all the questions and repliesand have learned so much!! I am so impressed of how many of you provide input. icon_smile.gif


I am pre-baking and freezing cakes for a wedding next weekend where the tiers will be alternated with the chocolate WASC and vanilla WASC recipe.


I baked the original version in a 14" x 2" pan and it baked beautifully (I used the entire batter mixed). On the 14" pan I did not use a flower nail or baking strip. When it came to the chocolate version it was a different story. I baked both a 12" and 8" cake with the batter and they both did not rise like the original. In the chocolate version I used coffee instead of water, 6 whole eggs, and replaced 2/3 cup of the flour with cocoa.


I thought maybe it was due to only having 6 eggs so I tried another recipe with 8 whole eggs and had a little better luck but it still didn't rise like the vanilla version and still seemed to sink a bit. When I tasted the first cakes baked it seemed very dense (more than normal).


Any thoughts?

6 replies
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icer101 Posted 20 Jul 2013 , 1:03am
post #2 of 7

Hi, when i do use a cake mix enhancer, i use cakepro's(c/c member) recipe on site. It is called amazing chocolate wasc(i believe that is what it is called and i make her amazing lemon wasc(very rich lemony flavor and so is her chocolate and they both rise very good. I truly think that maybe the chocolate always doesnt, rise as good as white or yellow cakes. Maybe others can help you more. good luck with your cakes.

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deb68 Posted 20 Jul 2013 , 3:25am
post #3 of 7

Thank you Icer101! I think I will try this recipe and see how it goes. It makes me nervous thinking the cake will be too dense and seem more like a brownie than a cake. I have been getting more into baking cakes and this will be my first tiered cake and since it is for a wedding I don't want to disappoint.


That is pretty much the same recipe I had gotten from CC except someone had posted to use cold coffee instead of the water, use 2/3 cup cocoa powder and 1 1/3 cup flour, and 4 tbs oil.


I have made these before and don't remember the rising problem, but maybe it didn't help that I opened the oven door when I thought it was close to being done. Next time I will have to track the time it takes to bake and jot it down for future use.

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kakeladi Posted 20 Jul 2013 , 4:02am
post #4 of 7

It sounds like you are using my *original* WASC version.  Others have had the same problem w/chocolate cake.  In fact, even straight from the box, using the box directions many people have had the chocolate cake sink just a bit in the center.

You have to realize EACH and every flavor of cake mix bakes up just a bit different :(

If you have read ALL the replies on the original recipe post you will see what I'm talking about.

The fact that you made a 12 *and* 8" layer from one batch tells me you didn't use enough batter per pan.A 12

"x2" round pantakes one batch of the recipe.  One batch will make one 8"x2" round *and* a 6"er. 

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deb68 Posted 20 Jul 2013 , 4:27am
post #5 of 7

I went and looked at your recipe and the one I was using is pretty similar.


2 boxes cake mix, 2 cups flour, 2 cups sugar, 1 1/2 tsp salt, 8 egg whites (used whole eggs for chocolate cake), 2 2/3 cup water, 4tbls veg oil, 2 cups sour cream.


I have generally used BC cake mixes (chocolate fudge) but this time I used the BC devils food so I may try to chocolate fudge and use your recipe.


On a side note, if you are baking an 8" should you bake only one layer at a time so it can be in the center of the oven? Years ago (when I was much younger) :) I would bake them at the same time and they didn't bake level but I guess since I level them anyway it wouldn't matter.

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deb68 Posted 21 Jul 2013 , 2:20pm
post #6 of 7


After reading numerous posts in the forum I see that I was using a tweaked version of your *original WASC* recipe and found in a comment the suggestion of using coffee instead of water and using 2/3 cup cocoa in place of the flour.

I went back and found your *original WASC* and it doesn't call for oil. I have been wondering what does the oil do and does using sour cream replace the fat you would get from the oil?

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kakeladi Posted 23 Jul 2013 , 3:01am
post #7 of 7

.....wondering what does the oil do and does using sour cream replace the fat you would get from the oil?.....


I eliminated the oil after reading several recipes on the internet suggesting one could by subbing fruit sauce.  Then one day I forgot the applesauce amd found the cake was just as good w/o so thereafter I never used either the oil nor the applesauce. 

The sour cream gives the cake density(sp?) and moisture.

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