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Butter contains more saturated fats that are solid at room temperature, therefore the texture of a butter cake will be more crumbly and firm. BUT, I’ve developed a recipe that makes up for this. One of the secrets to the best moist chocolate cake recipe is sour cream! And a lot of it.
Because there are so many kinds of chocolate cake (layer cakes, sheet cakes, chocolate cakes with flavored frostings), I decided to stick to classic two-layer cakes coated in just chocolate frosting. I avoided recipes with additional flavors like fruits or spices. From there, I took a look at the most searched-for recipes.
Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
Described as a “real old-fashioned American chocolate layer cake” and a “snap to make,” this cake certainly was relatively easy to make, though it does require a few extra steps like boiling a sugar syrup and whipping the eggs. This was the only cake tested that used only baking chocolate (with no cocoa) as the chocolate source.
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