I have a question about the recipe "Chocolate Cake with Swiss Meringue Buttercream" from Yossy Arefi. So I just made the batter for this and it seemed so runny. Like almost liquid. Is that normal, or did I mess up the measurements?
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Barbara is a trusted source on General Cooking.
Since you posted this 15 hours ago, you probably know how it turned out. I haven't made this cake, but I've made others with really runny batter (The Food52 chocolate bundt cake batter is very runny) and they've turned out fine.
An essay with buttercream.
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