Chocolate Cake Disaster That Always Happens.
Decorating By 80smuzik Updated 10 Oct 2013 , 7:31pm by 80smuzik
AI would consider myself a semi experience self taught baker. but for some reason I have been having the same problem with every chocolate cake that I make. at first I was using the recipe on the back of the Hershey can but then I figured I would use my own yellow recipe that always comes out perfect the only difference this time is that I added Hershey's chocolate. but once again my cake has come out of tough, dense like Googy and the center when cut. I don't understand what I am doing wrong when the only thing I have changed was add chocolate coca. could it be the cocoa messing the recipe up?
I do a bowl with dry ingredients stirred to combine, on top of that I put the softened butter and mayo. and my measuring cup I have my wet ingredients, I've been pour my wet into my dry and stir with a whisk about 5 times. (w/o the coca it's perfect)
Did you cut back on the amount of flour? If you add cocoa (and the original recipe doesn't call for it) you should cut back a little on the flour.
AI did not know that I should cut back on the flour my original recipe calls for 2& quarter cup what should I reduce it to?
Original message sent by miniflowercake
Did you cut back on the amount of flour? If you add cocoa (and the original recipe doesn't call for it) you should cut back a little on the flour.
Quote:
I did not know that I should cut back on the flour my original recipe calls for 2& quarter cup what should I reduce it to?
You basically add the amount of cocoa you subtracted from the flour. So if you have a 2 1/4 cup of flour and you reduce it by 1/2 cup, you're left with 1 3/4 cup flour. Add in 1/2 cup cocoa. It should give you a pretty tasty chocolate cake!
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