Moister Chocolate Cake?
Posted: 18 March 2013 01:03 AM   [ Ignore ]
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This past weekend I decided to bake my friend the decadent Dark Choc Devil’s Foodcake with Midnight Ganache for her birthday. I love this cake because it isn’t the normal too-sweet I’ve come to expect from chocolate cake.

However, I would like it to be a bit more moist. The trick is not making it so moist that it collapses! My ideas have ranged from soaking in some dessert wine to adding more oil to the recipe. What would you suggest?

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Posted: 18 March 2013 04:01 AM   [ Ignore ]   [ # 1 ]
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Thanks smile. Do you have any standard syrup recipes you would suggest? I am a sucker for adding some Masala to cakes and puddings wink. With this one I actually also considered some Kirsch and then topping the cake with black cherries. A not-quite black forest cake.

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Posted: 19 March 2013 01:46 AM   [ Ignore ]   [ # 2 ]
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Thanks Monsieur P?tisserie! I will try the syrup trick first I think!

Julie: I am very careful about over-baking. I also do splurge on the best quality chocolate I can find when making this beauty wink

Anne in NC: Thanks for the butter and mixing suggestions! I’ll keep those in mind. And thanks for the compliment wink. I was going to decorate it at first, but then the beautiful buttery ganache just seemed too good to cover up! I love how spreadable and workable it is.

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Posted: 20 March 2013 11:05 AM   [ Ignore ]   [ # 3 ]
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That chocolate cake looks delicious.  I put simple syrup on a loaf cake and it made the cake very wet in certain areas.  I won’t do it again.

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