Hey! I've been trying to make my own chocolate cake recipe. It either turns out too moist & "brownie-like"/"fudgy"....or too dry and crumby...
I am trying to find a balance between moistness and having structure so it will hold it's shape in layers and slice without crumbing too much.
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SandraSmiley
Posted 9 Nov 2018 , 3:57pm
post #2 of 2
Since there are 80 million chocolate cake recipes out there, why would you bother to try and invent another one? I have two standbys, Hersey's Perfectly Chocolate chocolate cake (the recipe is easily found on the internet), which is super moist and not sturdy enough for carving, and chocolate WASC for sculpted cakes. The recipe is on this site as *Original* WASC.
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