post #1 of 1
Thread Starter 

I have always wondered how a chocolate yeast cake is made really moist and dense (at least some of the bakeries make them like that and they are so delicious). For the chocolate filling, all the recipes I've found use just cocoa, sugar and oil/butter and give just a thin layer of chocolate in the cake. But the rolls we buy are sometimes oozing with moist and gooey chocolate filling - just amazing. Any tips welcome!