Hi Everyone!
I am asking SO many questions today but I figure if I have a question about cakes this is the place to ask them!!!
SO, I am needing to make a rich, dense, moist chocolate cake. I am thinking of using the WASC recipe but using chocolate cake mix instead of white. Would doing this still work? How about adding a chocolate pudding mix to it as well?
If not, does anyone have any tried tested and true chocolate cake recipes that are rich and moist?
Hi, I use the WASC recipe, except I use DH chocolate fudge cake mix and make it exactly the same as vanilla, with 2 exceptions, I use only vanilla, never use almond, and I use coffee for the water. It is the best chocolate cake I've made! Everyone loves it!
i've done the same thing as Tamrick and had fantastic results. 
WASC works great for chocolate. I didn't use coffee, instead I replaced part of the flour with cocoa. As I recall I did 1/3 cup flour and 2/3 cup cocoa. SERIOUS chocolate, but SOOOOO good. It was offset really nicely with my filling which was a fruit mousse.
Hi, I use the WASC recipe, except I use DH chocolate fudge cake mix and make it exactly the same as vanilla, with 2 exceptions, I use only vanilla, never use almond, and I use coffee for the water. It is the best chocolate cake I've made! Everyone loves it!
When you say "exactly the same as vanilla", you mean you use egg white instead of whole egg?
I use 3 whole eggs instead of 4 egg whites.
I use Betty Crocker Triple Choc. mix, add vanilla, 3 whole eggs, 1/2 buttermilk, 1/2 cup boiling water (added at the end, more or less to desired consistancy), replace oil with 1-2 sticks butter (again, depends on your desired consistancy), and add 3 tablespons sifted cocoa powder adn some mini chocolate chips. I know that's a lot of changes, but I love the rich choc. taste.
Wow, sounds delicious! I love the rich chocolate taste too!! I also like the coffee idea! Thanks everyone for all your input!! This is going to be yummy cake!!!
I use the choc mix, I use half of the water in water, and the other1/2 in chocolate coffee creamer, I use chocolate extract where it calls for the almond, I add two boxes of chocolate pudding, and I use the whole eggs instead of the egg whites. Comes out great. If the client is a coffee liker, I will substitue coffee as they do above.
ok, I am a little confused....haha....I am getting confused with all substitutions that I am unsure what I should keep! With the chocolate pudding added......would I still add sour cream? Can anyone list the full recipe with the substitutions? Sorry, I think re wrote my recipe a hundred times and now I am starting to wonder.....lol. Thanks CC!
ok, I am a little confused....haha....I am getting confused with all substitutions that I am unsure what I should keep! With the chocolate pudding added......would I still add sour cream? Can anyone list the full recipe with the substitutions? Sorry, I think re wrote my recipe a hundred times and now I am starting to wonder.....lol. Thanks CC!
Sorry, I only just saw your question now. I don't use the choc. pudding so I can't help you there, but here is my ingredient list:
1 box mix (DH fudge or BC triple choc.)
1 scant cup all purpose flour
2 T. unsweetened cocoa powder
1 cup gran. sugar
8 oz. sour cream
3 large eggs
1 t. vanilla
1/4 tsp. salt
1 stick butter melted (or 2 T. oil, I prefer the butter)
1/2 cup buttermilk
3/4 + 1 tbs. boiling water (could use coffee here in place of some or all of the water)
Optional: a few handfuls mini choc. chips or finely chopped baking bars
dump mix into bowl, sift dry ingredients into bowl, add wet ingred. (boiling water last), stir gently to avoid splatter. Mix on med. speed for 2 min. This will yield about 7 1/2 cups batter when using DH or BC mixes.
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