closeup of slice of chocolate cake
FOOD NEWS
Add Brown Sugar To Your Chocolate Cake For The Optimal Texture
By Jessica Fleming-Montoya
One of the easiest ways to boost the richness of your chocolate cake while improving its texture is to swap out half of the standard white sugar for packed brown sugar.
Unlike white sugar, brown sugar contains molasses. Different kinds of brown sugar have more or less molasses in them, and the color of the brown sugar typically reflects that.
The molasses in brown sugar makes it thicker and gives it more moisture than white. When baked, that moisture creates a softer chocolate cake with a less dry and crumbly texture.
Aside from just adding moisture to your cake batter, brown sugar is also hygroscopic, meaning it attracts moisture, typically by absorbing it from the other ingredients.
The absorption of moisture leads to chemical changes in your cake. It becomes chewier and more moist, especially with thick, rich additions like sour cream or instant pudding mix.