Baking Chocolate Cakes

Chocolate cake (or cupcakes) always seem dryer than vanilla so wanted to share something a dear lady taught me years ago! When baking chocolate cakes, take the layers (or cupcakes) out of oven when they still have a glossy look to part of the top. They will continue to bake for a min after removing them from oven so this helps keep them moist. Plus after frosting my cakes or cupcakes, i cover them and place them in fridge until a couple of hours before serving. Ensures a more moist cake!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s