I usually use my vanilla recipe and substitute some flour for cocoa but to be honest its always a little dry so I tried this one:
And it was just too moist, I can't imagine it would hold a good shape under fondant and as cupcakes was not 'solid' enough to hold and eat without making a mess!
So I tried the Hershey's recipe from the side of the cocoa tin. I'm not used to batter being so runny as I usually use butter and no oil. So i made the batter and put it in 2 8inch pans. I cooked it at 160 as I have a fan oven and that's what I usually bake at, althought the can said to do at 180. Anyway, the can says 30-35 mins and 50 mins later a skewer was still not coming out clean but I gave up as the top of the cake was burning.
What did I do wrong? The oven temp perhaps?