Moister cake w/cornstarch????
I recently tried the Double Chocolate Layer Cake recipe on Epicurious. It was fantastic! Quite moist, and a great chocolate taste. One of the comments posted from folks that tried the recipe, was that he substituted a 1/2 of the flour w/cornstarch, for a moister cake (he says the French do it). I've never heard of this. I wonder if anyone else has done this to the same effect, and also, why does this lead to a moister cake? Thanks!