How Do I Make This Chocolate Cake More Dense?

Decorating By cuilleree Updated 26 May 2014 , 9:58pm by chasingmytail

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cuilleree Posted 18 May 2014 , 8:54pm
post #1 of 5

This is my first post! :-) I'd like to use the Hershey's Perfectly Chocolate Chocolate Cake recipe as my base, but I'm trying to make it a little denser. I don't want it to be super heavy or fudgey, but it's a pretty fluffy cake. It's also wonderfully moist, so I don't want to lose too much moisture when I alter the recipe. Can someone suggest how to modify this to add a little density? Recipe below. Thanks!

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

4 replies
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LittleLinda Posted 21 May 2014 , 11:00pm
post #2 of 5

I think you could add a box of instant pudding mix, but try it out first. 

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MBalaska Posted 22 May 2014 , 12:31am
post #3 of 5


Originally Posted by cuilleree 

This is my first post! :-) I'd like to use the Hershey's Perfectly Chocolate


^^^ this cake is light and soft and delicious.  Search recipes for a fudge cake.

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cuilleree Posted 22 May 2014 , 1:03am
post #4 of 5

Thanks for the replies so far. I've heard about the instant pudding idea; I'll try that. But I don't want to use a whole new fudge cake recipe because I don't want something super heavy. I'm just looking for a tad more density in this recipe since it's really fluffy.

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chasingmytail Posted 26 May 2014 , 9:58pm
post #5 of 5

This is a dense but not over fudgy cake here in the UK lots of bakers use this recipe - it contains real chocolate hence it holds shape, has lots of bubbles and tastes divine.  Using cocoa wont give you the real chocolate cake experience.

Lindys Delicious chocolate fudge cake recipe:

This makes a 20cm (8in) round cake 7.5cm (3in) deep – ideal for celebration cakes

    • 225g (8oz) unsalted butter
    • 225g (8oz) good quality chocolate
    • 1 (15ml) tablespoon instant coffee granules
    • 450g (1lb) caster sugar or soft brown sugar
    • 150ml (5 fl oz) water
    • 4 large eggs
    • 35ml (1.1fl oz) vegetable oil
    • 100ml (3.4 fl oz) sour cream or you can use natural yoghurt or Crème fraiche
    • 125g (4 .5 oz) self raising flour
    • 125g (4 .5 oz) plain flour
    • 50g (2oz) cocoa powder
    • 1/2 teaspoon (2.5ml) bicarbonate of soda
  1. Preheat your oven to 160 degrees C (315 degrees F, gas mark 2-3)
  2. Line the 20cm (8in) deep cake tin with baking parchment
  3. Slowly melt the butter, chocolate, coffee, sugar and water in a pan, once melted allow to cool.
  4. Add the eggs, oil and sour cream to the chocolate mix and stir well
  5. Sift all the dry ingredients into a large mixing bowl and make a well in the centre
  6. Pour the chocolate mixture into well and mix until thoroughly combined.
  7. Pour the batter into the lined tin and bake for 1 hour 45mins or until a skewer inserted into the centre of the cake comes out clean
  8. Leave the cake to cool in the tin

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