Yes, it's awesome. If you don't want it as heavy and moist, then I think reducing the cream might be the way to go.
Hershey's Chocolate Cake vs. Chocolate WASC version - Page 3
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Just finished a wedding cake for the weekend and used the Double chocolate cake from Epicurious. Tried it with the Hersheys powder and the Ghirardelli powdered cocoa. No question about it! Hands down the flavor was better with the Ghirardelli. I had made a 4 tier wedding cake(my first ever) for a friend. There were approx 70 guests and there was barely a piece of cake left! The layers were 12" carrot, 10" Double chocolate, 8" French vanilla with homemade caramel filling, and a 6" white.http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275
This is my definite go to chocolate cake!
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Inga, did you use regular Hershey's or Hershey's special dark cocoa in your comparison? I use hershey's special dark with the double chocolate cake from epicurious and it is my favorite chocolate cake recipe. But I will try ghirardelli cocoa next time based on your recommendations. Thanks!
The caramel I made from scratch. I used the recipe from a book "Caramel" Author Carol Bloom. I don't use it straight. Mix it 2/3 caramel to 1/3 buttercream icing. My buttercream is 50/50 hi ratio shortening to butter. I do put a dam around the edge of the cake. I had initially used the Smucker's caramel ice cream topping. That also tastes very good. But there is nothing like homemade caramel