I made the speckled mocha cake from WBH filled with Baileys mousse filling and the chocolate glaze over the top.
1- I thought it was dry ..... didn't overcook because I started checking it every minute the last few minutes before done.
2- The mousse wasn't very flavorful
3- I thought maybe because it was refigerated that was the problem. so, I cut a piece and let it sit out for 15 minutes........still not real moist.

The flavor of the cake was great. Has anyone else experienced this???

Other than carrot and red velvet, those are the only 2 cakes from scratch that are not dry for me. What is the deal????????????

Last thing- I did not crumb coat and when pouring the glaze over the cake I had a hard time getting it to stick to the sides where the layers met> Would a crumb coating make a difference in this??/ Thanks for any input.

I haven't used those recipes but had a couple of questions and I have no idea what you usually do so this is why I am asking.... : )

how soon after taking your cakes out of oven did you cover them or did you let them sit out till cooled? (mine always get dry when I just let them cool completely before covering, instead I let them cool a few minutes in the pan then wrap them still hot in plastic wrap and they always come out moist)

Also: If the whole cake was dry before putting in the fridge or BECAUSE of putting it in the fridge, it will still be dry after you let it sit out of the fridge. (I don't ever put mine in the fridge)

I have that book but guess I never noticed the recipe. Will have to give it a try. Do you bake scratch cakes a lot? Because I noticed when I bake from sctratch the cake has a different texture than most people are used to. Again I have no idea what you do or don't do, what your experience is but just thought I would throw that out there.

: ) Happy Baking,