I’ve baked Roses’s Moist Chocolate Genoise 3 times, and every time the lower portion of the cake was much denser than the upper portion. The recipe calls for lots of water, whisked with melted chocolate and i think the water makes the egg foam bottom heavy. For all attempts I whip the egg and sugar foam on high speed for more than 10 minutes with my kitchenaid mixer. I get a very stable foam to which I add the flour and water-chocolate mixture. I made sure the liquid water-chocolate got folded in homogenously before baking. But everytime the cake bottom is always much denser. Can anyone help?