How do you make cake more dense?

[ddd]

My friend made some gingerbread cake and it turned out GREAT.

He's wondering how to make the product more dense, with less air in the cake. Less cake-like?

He thinks this would help with more consistent dosing. The outside pieces were like cake whild the inside pieces were more like a brownie. The denser pieces seemed much better.

Should he not add the 1 egg? Or not add the white or yolk?

 

[cannavore]

Hard to say without knowing what the recipe calls for and in what proportions, also the cook time and temperature has an effect on its final appearance. A few tricks that can be used to help find a nice middle ground you are looking for can be:
-substituting the one egg for two egg yolks.
-tap the pan on the counter surface to help get some of the tiny air bubbles out of the mix.
-use flour made from whole grains with little or no gluten if possible.
You can tweak this as you start to experiment and start noticing different results.

Nice to hear the cake was great, and I hope you can improve upon it to your liking next time with regard to consistent dosing. Usually from my experience baking the outcome of the cake comes not just from the ingredients, but mostly the proportions of each. Always a balance between sweetness, structure, and texture. It goes without saying make sure the ingredients are not expired.

Might I ask if you used a cannabutter or a cannaoil? Was this recipe for the dark style of ginger bread cake?
The gingerbread cookies we like with a crunch, but gingerbread cakes moist and dense. Nice of you to share your cooking experiences with us. Good luck in your future edibles.

 

[darklands]

Best way to make cake less airy and more dense is to use less baking powder, assuming you're starting from scratch. If you're using a mix, the baking powder might already be mixed in with the flour.