I have always used this recipe and this turns out really soft and moist, but also crumbly. How can I fix it?

Here are the ingredients:

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans

  • 3/4 cup Dutch-process cocoa powder, sifted, plus more for pans

  • 3/4 cup hot water

  • 3/4 cup sour cream

  • 3 cups cake flour, (not self-rising), sifted

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 1/4 cups sugar

  • 4 large eggs

  • 1 tablespoon pure vanilla extract

I haven't used up all the batter yet, so I can do changes if required. Please help!

  • 2
    how did you bake it? what temperature? what type of oven / pan? Can you edit the question to add more details?
    – Luciano
    Jan 18 '21 at 10:09
  • 3
    Welcome to the site. Method is important, how do you make the batter? Please edit with details.
    – GdD
    Jan 18 '21 at 12:21

Replacing part of the water and/or cream with more egg should do the trick, as when eggs are headed, they firm up and act as a binding element, fixing the crumblyness of your cake.

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