In Desperate Need Of Chocolate Cake Recipe. Please Help!

Baking By dream_cakes15 Updated 28 Sep 2018 , 9:55pm by SandraSmiley

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dream_cakes15 Posted 27 Sep 2018 , 2:25am
post #1 of 11

I need to make a Unicorn cake for my niece. It’s gonna be a 3 layer chocolate cake covered in fondant. When I make chocolate cake I usually use a doctored cake mix recipe because we love how it tasted

1 box devils food

1 box pudding 

1 cup milk 

1 cup oil 

4 eggs 

So I did a practice run on it I baked and crumb coated 3 layers (2” in height each) and left it out over night. The next day I noticed it shrank! A LOT! It went from 6” tall to a little under 5”.

So I decided  to look for a new recipe. After searching for a while. I decided I wanted to try MacsMom’s chocolate cake recipe since it had a lot of good reviews.  I just got done spending the whole day baking it and unfortunately it is waaaay too moist. I could barely move it around without breaking to pieces. I was soooo bummed because it tasted super yummy!!!

So if anyone has a sturdy (but yummy of course) chocolate cake recipe they’d like to share with me that would hold up well under fondant. Please please let me know!!! Thank you!



10 replies
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cheriej Posted 27 Sep 2018 , 3:16am
post #2 of 11

If you want to try a scratch recipe, I've recently switched over to Preppy Kitchen's recipe:  https://preppykitchen.com/wprm_print/4439

I have not tried it with fondant but it is a sturdy cake and I think it would hold up. You could always email John who posts Preppy Kitchen he responds pretty quickly about it holding up under fondant.

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SandraSmiley Posted 27 Sep 2018 , 3:24am
post #3 of 11

kakeladi's *Original* WASC recipe, chocolate version (which is also a doctored cake mix), is delicious and sturdy.  It is on this site in Recipes.

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dream_cakes15 Posted 27 Sep 2018 , 4:33am
post #4 of 11

Thanks @cheriej I’ll try to send a message. 

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dream_cakes15 Posted 27 Sep 2018 , 4:34am
post #5 of 11

Thanks @sandrasmiley for some reason I can’t find it. Do you mind posting it for me?

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Freckles0829 Posted 27 Sep 2018 , 12:40pm
post #6 of 11

I am a big fan of Yolanda Gampps Ultimate Chocolate Cake.  I do sub hot coffee in place of the hot water because I find that it really helps to bring out the chocolate flavor.  It is a moist yet sturdy cake.

https://howtocakeit.com/blogs/cakes/38284161-yos-ultimate-chocolate-cake-recipe

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SandraSmiley Posted 27 Sep 2018 , 1:53pm
post #7 of 11

Here is the recipe to which I was referring.  To make a chocolate cake, I use Duncan Hines Dark Chocolate Fudge cake mix ( add an extra 1/2 cup of cake mix from a second box to compensate for the reduced size of the mixes - this step is not necessary, but makes a slightly more sturdy cake), substitute a cup of coffee for the water, add 1/3 cup of Hersey's Cocoa (powder), 1 package of instant chocolate pudding, and 1 teaspoon chocolate extract.  Everything else remains the same.

https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe 

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kakeladi Posted 27 Sep 2018 , 6:47pm
post #8 of 11

Wow, that recipe  you posted sure has a TON! of oil in it......no wonder it shrank :(  I do hope you try the WASC recipe....it is easy to make, tastes wonderufl and won't shrink on you.  Using the coffee in a choco cake is right:)  There really is no need to add a box of pudding but the 1/2 cup of cocoa powder in place of the extra cake mix is a good choice. 

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SandraSmiley Posted 28 Sep 2018 , 12:59am
post #9 of 11

Lynne, I also add an envelope of hot chocolate mix.  The cocoa, pudding, coffee, hot chocolate mix, and chocolate extract just add many layers of chocolate goodness, but are not necessary.

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kakeladi Posted 28 Sep 2018 , 9:28pm
post #10 of 11

Hot choco mix and pudding adds more sugar - if one chooses to use them I suggest reducing the sugar down to about 2/3 cup.

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SandraSmiley Posted 28 Sep 2018 , 9:55pm
post #11 of 11

Lynne, I thought you said you liked sweet, lol!  I don't reduce the sugar and I think it is delicious.  Of course, I like sweet, too!

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