I'm trying to create a chocolate cake recipe that will rise nicely and
have a fine moist crumb. It is to be used as a layer cake so it needs
to be sturdy as well. I've experimented with lots of recipes to find
the right flavors and now I'm trying to build up the "sturdiness
factor". I'm using traditional cake methods... beating butter and
sugar, adding eggs, etc.. The problem is that I've found I like the
taste of melted chocolate over powder. The recipe, as expected, turns
out flat because of the warmed melted chocolate melting the fat and
removing the air bubbles. I'm trying to drizzle the melted chocolate
into the flour/butter/eggs mixture, but it's still coming out
relatively flat. It tastes great and is moist but I'm looking for a
better rise. Can anyone provide any instructions?
Thanks!