Hey all, just wondering if anyone has a tried and true recipe for a chocolate cake that’s sturdy enough for a wedding cake? The one I normally use (not for wedding cakes) is very moist and ooey-gooey, so I wouldn’t be comfortable using t for a wedding cake. It kind of falls apart if handled too much. Thanks, I appreciate it in advance! 

I just posted this recipe earlier this week.  Like you, I had always used Hersey's Perfectly Chocolate Chocolate Cake recipe, which is very moist and fragile.  That is the reason I tried this recipe and, low and behold, we prefer it to Hersey's.  Enjoy!

This is a large recipe, but easily halved.

2 dark chocolate cake mixes, plus 1 cup from a third box, due to reduced size of boxes, 2 cups cake flour, 2-1/4 cup sugar, 1/3 cup cocoa powder, 3/4 teaspoon salt, 2 packages chocolate fudge pudding mix, 6 whole eggs, 2 cups sour cream, 2 cups strong coffee, 1 cup chocolate milk, 1/3 cup oil, 2 teaspoons chocolate extract and 2 teaspoons vanilla or butter extract.

Notes:  I use DH Dark Chocolate Fudge cake mix for the best flavor, instant cocoa added with other dry ingredients, increasing the amount of water by slightly less than one cup.  Instead of brewed coffee, I use instant expresso mixed with three cups of water (to replace the 2 cups of coffee and 1 cup of chocolate milk)

Be sure and grease your flower nails or cake cores so they come out of the cake easily.

This recipe is a pain with all the ingredients, but boy does it have a fantastic chocolate flavor, is moist and everyone loves it.  That is why I persisted trying to eliminate the sunken center.  It is worth the trouble.

Thank you!! Will try this one! 

I use this one...https://howtocakeit.com/blogs/cakes/38284161-yos-ultimate-chocolate-cake-recipe

I switch out the water for hot coffee because I find that it brings out the chocolate flavor more.  I love it because it is moist but sturdy and isn't overly sweet.  I usually pair it with an IMBC and yum!!!

I was actually thinking about using this recipe!! Thank you! 

AAWWWWW Sandra - I'm shocked and hurt you are not using my wonderful recipe :(    

One could  never go wrong with this recipe:  https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe

Just use dark chocolate cake mix and sub about 1/2 cup Unsweetened cocoa powder for 1/2 cup of the called for added flour.  Use strong brew coffee for the liquid in the recipe. 

I am sorry, Lynne.  I found the other one first and it is so delicious, I just haven't tried anything else,  The only difference in the two, that I can see, is that the one I am using has instant chocolate pudding, instand cocoa mix and chocolate extract added.  So many layers of chocolate flavor, and I am considering added Guiness and cheyenne powder.  It is divine!  The chocolate version is the only flavor in which I deviate from your original.

In your notes I''m not sure what you mean about "increasing the water by slightly less than one cup". Could you explain? I'm needing a chocolate cake that the sides hold up well to just a crumb coat of icing. My daughter wants the cake to have a rustic look.

 punkyf, I don't know what I meant!  I think I must have been drunk!  The recipe calls for 2 cups of coffee and 1 cup of chocolate milk = 3 cups of liquid, total.  I use instant hot cocoa mix for the chocolate milk.  Instead of mixing it with water, I add the dry cocoa mix to the other dry ingredients.  I make the coffee with instant expresso and use about 2-3/4 cups of water.  I like a slightly less moist batter, so I reduce the total amount of liquid from 3 cups to 2-3/4 cups.

Hope this makes sense now.  If not, holler, and I will give explaining another shot.

Lol, Ok, that makes since. Lol. Is the pudding instant or the kind you cook? I'm assuming it is instant but want to make sure. Also, I want to use this cake to make one of the rustic looking cakes where it looks like it is just crumb coated. The sides of the cake need to be sturdy so they don't crumble. Would this cake be good for that? 

Thanks so much for your help.

Yes, I use instant pudding and yes, the cake is quite dense and sturdy.  I've used it for carved cakes and it holds up beautifully.

Thank you so much. I will give this cake a trial run soon!

I also will give this cake a try.  It sounds so yummy!!

It really is good, punkyf and susie1.  It is very moist and I think the many layers of chocolate flavors is what makes it so yummy.

SandraSmiley, I'm getting ready to bake this cake again and have forgotten at what temperature to bake it at. I'm thinking it was 325 degrees? Or 350?

SandraSmiley, I'm getting ready to bake this cake again and have forgotten at what temperature to bake it at. I'm thinking it was 325 degrees? Or 350?

Hi punkyf,  I always back my cakes at 340 degrees.  I tried 325, but it took too long.  I was also using the baking strips, so that could have been why.  You can certainly bake at 325 degrees, it just takes a little longer.

My go-to recipe is the Mexican Chocolate Cake from bakedbree.com.  I just omit the cayenne, balsamic, and cinnamon.  I have never had it come out dry, but it is very sturdy and I have used it for wedding cakes.  :)

Thanks, I will try 340 degrees. I also use the baking strips.