The difference looks like 2 less eggs - I don't think that would make it moister.
It's more for the challenge - have you thought what you could do to make the cake more interesting ?
No, the difference is not two eggs less. European eggs are graded on a different scale than American and Canadian eggs. American and Canadian eggs are the equivalent to a medium size egg in Europe.
One cup of powdered sugar in the US would be equivalent to 125 g. And since you can’t control the exact weight of sugar you’re actually putting in the cup you’re probably putting about 145 to 150 g in a cup. But even at 125 g it’s more than the sugar in the European recipe. and since powdered sugar contains cornstarch, it’s going to dry out the cake.
AP flour is much higher in protein than European plain flour. European flour has a protein of about 9%, which is the equivalent of cake flour in the United States. So the Ametican recipe will be drier. And since you use cup measurements, you can't control the weight of the flour, so there is probably about 150 g + getting added to the mix.
Then there is the difference in fat content of butter. European butter has higher fat content than American butter. so unless you specifically purchase butter with 83% or higher butterfat, the European version is going to be much richer than the American recipe.
European chocolate also has a higher standard for cocoa butter fat. American chocolate has no minimum standard for cocoa butter content.
You can’t just looking at a list of ingredients, in a recipe. You have to understand the nation it comes from in the standard for their ingredients.
in this case...
Americans cup measurement is problematic.
AP is high in protein, inappropriate for cake.
The difference in butterfat for cake makes a difference.
The difference in cocoa butter, and chocolate makes a difference.
The weight of the eggs makes a difference.
Know your ingredients.
