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ISO: Ideal Chocolate Cake

Misc.

I am trying to perfect a non-mousse chocolate cake recipe that, for me, will be the ideal. The filling and icing will be a bittersweet chocolate ganache but I can't seem to find the right texture for the cake itself: a FIRM, DENSE, very dark, not overly moist, intensely chocolate cake. I've experimented with cocoa-based cakes (not intensely chocolate enough); cakes made with cake flour and either sour cream or buttermilk (too soft and crumbly): cakes risen with beaten egg whites (not dense enough). Would appreciate any and all suggestions for the texture I'm seeking.

MsgID: 021124
Shared by: Bob Y
Board: All Baking at Recipelink.com
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  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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