Great. Without the syrup (an extra step I don’t want to take) how moist is the cake after being frozen? I really don’t want it to taste like the choc butter cake, I like really moist cakes
It’s soft…I wouldn’t say wet/ultra moist. I appreciate butter cakes, but sometimes find the texture a bit on the dry side, so I know where you are coming from. I’ve made the Deep Chocolate Passion SO many times…it’s really wonderful. But…it’s not moist like a gooey brownie…it’s fluffy like a chiffon and possibly a smidge drier. If you are concerned about moistness, the syrup would definitely help. I find it a lovely cake…frozen/fresh, it doesn’t really matter—make sure it’s not overbaked—with chocolate cakes I find it’s a fine line—a cake will often go from runny to set within a couple of minutes.
Edit: I didn’t get to the last post…so I guess you don’t need this now.