These are amercian style cakes and the recipes produce tall cakes. I have tries a couple of versions all involve mixing all the dry ingredients first and adding the butter and wet last. smittenkitchen.com/blog/2008/07/project-wedding-cake-the-cake-is-baked/ and notsohumblepie.blogspot.co.uk/2010/09/big-chocolate-cake.html
But on occassions I find there is a stange taste like a flour/butter roux background taste. The cakes have risen well and are cooked. There is no visual problems.
I am wondering if this way of making cakes doesnt work and if I use the recipe but cream the butter and sugar first. Has anyone had similar problems? and if these types of cakes are good then why are we style creaming first? Perhaps the flour content is too high? The butter looks correct.
I like the Smitten Kitchen one and was going to use it for a wedding cake next year as its lighter than a melted chocolate cake (it also uses raw cocoa not dutched).
ANy ideas?