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Need a really moist chocolate cake, modified box or scratch! - Page 2

post #16 of 24
I got this from a Canadian Pastry Chef - The easiest way to make a moist cake! Use a regular box mix, use milk instead of water. After the cake is baked and before it is completely cooled, go ahead and torte it, then liberally brush a simple syrup solution over each layer. I use the opportunity to add flavorings including liquers but I've had nothing but positive results. If you wonder about the use of this technique, check out the Ace of Cakes episode where they make the giant toe!
post #17 of 24

Is the chocolate pudding ... instant pudding?

post #18 of 24

I use Beatty's Chocolate cake recipe from food network. Its absolutely amazing, dense enough to stack and incredibly moist. Just in general a very versatile cake.

post #19 of 24

I'm wanting to try the epicurious.com recipe for a 11x15 sheet pan, does anyone know if this enough batter for that size?

Thanks!

post #20 of 24
The ONLY chocolate cake recipe I use is right here on this site. Type in Amazing Chocolate WASC cake into the search box. Rave reviews from all my customers.
post #21 of 24
My chocolate cakes are moist but tend to fall apart when cutting. Any suggestions on how to make a more firm clean cutting cake?
post #22 of 24

Bake your favorite chocolate cake and wrap it in plastic wrap while still warm.  Freeze it overnight.  You will have a very moist cake that doesn't fall apart as easily when cut.  I use a doctored cake mix recipe and have done this, but find my cake is so moist that this will make it soggy, so be careful if the cake is already very moist.

post #23 of 24

Wrapping cakes while still warm creates potential for the growth of mold. Not allowing your cake to completely cool causes condensation of moisture inside the package, which will promote the growth of mold spores.

 

https://www.aibonline.org/researchandtechnical/faqs/cakes.html  4th paragraph

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post #24 of 24

I have made this cake now for 3 separate occasions. it has been dubbed "chocolate cake to die for" I use Ghirardelli chips and cocoa powder. First try was with the Hershey's cocoa powder....very poor flavor. My favorite chocolate cake

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