A quick question that I'm hoping someone can help with the answer to as it's a bit of a random 'I wonder' moment that's popped up.
I'm doing a white chocolate cake for a birthday and normally I grate the chocolate extremely finely as I have found that using blocks and chips has often resulted in little pockets of chocolate within the cake (I'm going for a 'through and through' type of flavour). Now, normally I spend a good couple hours merrily grating away but I've wondered whether melted chocolate, allowed to cool to room temperature (or thereabouts) could be used as a speedier alternative.
My main concern is that using melted chocolate would affect the density/texture of the cake and that I'd end up with blondies and not cake although I HAVE read that the brownie texture is actually to do with the sugar > flour ratio as opposed to the consistency/heat of certain ingredients (i.e. the chocolate).
Would really appreciate a little insight on this one as I am baking the cake later on this evening and unfortunately don't have time to test the method myself as I normally would.
Thanks in advance!