I usually only use simple syrup on my cupcakes since it is easier for the exposed cupcake to dry out. But a co-worker brought some leftover birthday cake from a local bakery that was super moist. Below is a description from their website.
Chocolate Liqueur Cake - A rich chocolate liqueur cake usually frosted with a creamy rich fudge frosting. The richest and most moist chocolate cake you’ll ever eat!
It was obviously syruped and with the perfect amount for a simple birthday cake. It was super moist and just getting ready to jump over the cliff to wet. Probably too moist for a tiered/stacked cake. And it was only 2 layers - probably too moist for 3 layers due to the instability after it was cut.
Do you guys use syrup for your butter cakes? This one was more of a fudge cake than the standard chocolate butter cake.
If so, how much? I saw an earlier post that said 3 cups for every 6 1/2 cups of sugar used but I was unclear on whether that was for the sponge cakes only or either type. And I can’t remember what TCB states.
For those that do syrup…do you syrup while the cake is hot? Some of the other cakes on their website stated “A lemon and butter sauce is poured over the cake after it’s baked” and “A raspberry liqueur and butter sauce is poured over the cake when it is fresh from the oven”. I always thought you syruped while at room temp.
Also, if you fridge/freeze them, do you syrup before chilling? Or after you thaw and bring back to room temp?
Does anybody have a favorite chocolate liqueur? I know Godiva makes one but I have never tried it.