I just finished making the ice cream sandwich cake. I used unbleached AP [10% protein] and slightly more baking powder, and it tastes absolutely fine, though I don’t know what a bleached-flour one tastes like.
Anyway, I was wondering how to make the cake [just] slightly more firm and dense.
Would adding melted dark chocolate mess with the proportions too much? Because it is heavy, I’m guessing it could result in a slightly lower cake, but I’m OK with that.
Also, if it’s a good idea- when should I add the chocolate? After the egg whites?
Thanks- any help would be appreciated!