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?