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?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)