Having declared "Cake Flour Forever!" a few months ago, I have been steadily making my way through my box of King Arthur Flour Cake Flour, a newly scarce item in the times we find ourselves in. I recently made a slight variant of my go-to fluffy Chocolate Cake with a KAF Moist Chocolate Cake recipe that substitutes milk for some of the water / brewed coffee.
The resulting cake was definitely denser and more moist than the fluffier, lighter version of the cake, and the chocolate flavor also seemed slightly deeper, perhaps from just the interplay of the denser texture with the same amount of cocoa powder. This cake tasted more like a complete dessert than the lighter, non-milk "snack" version.
I followed the recipe as is except that I substituted soy milk and I halved the recipe as I generally do with the lighter version of the cake as well.
I also didn't frost the cake, which I found the cake didn't seem to need given its density and deep chocolate flavor.
This recipe was so good that it may be a repeat this week!
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