Fiddling with a cake recipe

[NotQuiteCockney]

I've found a chocolate and beetroot cake recipe I like. Well, that the DSes really like. I think it's not moist enough. To make it more moist do I:

• add more egg?
• add more butter?
• reduce flour?
• cook less?
• something else entirely?

slightly more butter, maybe a little milk depending if this would taste right iykwim

Oooh, I'm not used to milk in cake recipes. Original recipe here.

a tablespoon of milk would work fine, when you mix it just see if it feels any 'runnier!'

recipie sounds delicious!

Oh that's okay then. Thought you were tampering with the ldc.

Move along now... nothing to see here!

It was really quite solid and dry when I made it up - I felt I needed to smooth it down.

Thing is, though, I make a sort of bar/cake thing which has very thick batter but isn't dry at all when done ... would moving to brown sugar help? Maybe? Might not be good for the flavour, though ...

I'd add milk

slightly surprised it says add a tsp of baking powder and not bicarb

as in I'd replace the baking powder with bicarb of soda

But the bicarb won't work unless there's some acid in there for it to react with, like buttermilk or something. I thought the idea of baking powder was that it can produce all the aerating bubbles you need with no acid liquid, no?

Bicarb also works from being heated. FYI.

I thought the combination of SR flour and baking powder was too much, but the cake doesn't have that horrible tinny 'too much raising agent' flavour at all, so that bit is clearly ok.

Thanks, didn't know that