I tried out a chocolate cake recipe last night and it didn't turn out well so I'm hoping for some input. I've made other chocolate cake recipes that call for boiling water/coffee - I know the batter is suppose to be very thin. But this batter was oily and had the consistency of pure water. I was pretty skeptical which should teach me a lesson for not testing out the recipe first. I had already doubled the ingredients so I could made a four layer 10" cake (the original is for a three layer 8" cake). At this point all I could do was bake them and see what happened. I used a baking nail in each 10" pan to help distribute heat which I always do with my larger pans. The cakes took a lil longer than expected (~40m) to set up. I cooled them for 20m and then had THE hardest time trying to release them from the pan. I always use Wilton's cake release with great success. Ironically, this oily cake was stuck to the bottom of the pan. I managed to remove them all with only a few small chunks left behind. My guess was that they were too soft - sturdier cakes have their weight to help release them when inverted. These cakes were still warm but so impossible to handle. I've never had such a hard time with a chocolate cake. They were way too moist (not usually a complaint I know) and had a greasy shine especially on the bottoms. I swear this recipe called for too much oil but you be the judge. The wet to dry ratio was pretty much 1:1. I was reading about high ratio cakes on ********* but this recipe seemed to push the limit. I still wrapped them up and stuck them in the freezer in hopes I can decorate them later this week. I know freezing actually improves moister but I'm worried because these are already too moist. I did taste test a leftover chunk this morning and it seemed fine - no oily taste. I'll have to work fast to fill and ganache these straight from the freezer I guess so they don't fall apart on me. The completed cake stand about 5" tall and its a single tier so I'm not too worried about structure. Once ganach'ed I will be covering the entire cake in fondant - hopefully a very thin layer.
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil (I used safflower)
4½ teaspoons vanilla extract
Just a note - I did weigh out my dry ingredients even though weights were not provided (probably a sign I shouldn't have trusted the recipe).