Chop with the rear part of the blade, not the tip, in a rolling motion.
Control your heat. Control everything, but mostly your heat.
flouring pans for cakes is a step not to be skipped but when it comes to chocolate cakes, it looks awful so for dark cakes, I use cocoa powder instead.
If you have to keep adding salt, try adding some citric acid instead
Sharp knives make every thing easier.
Taste everything as you go, especially if you've never made it before.