Id like to use this recipe for the bottom tier of a 3 tier wedding cake but it needs to be 12 inch. This cake recipe is so amazing! Gail, thank you so much for taking the time to leave a rating and review! Yes, you would definitely need dowels/rods to support them. I love this recipe! Try making the 8-inch recipe but divide the batter between your two 93 springform pans (instead of three 82 pans), while making sure that the you only fill the cake pan no more than 3/4 full. Thank you as well for sharing your experience. Thats awesome, Lisa! Just two steps! I will definitely make this again! yes! My daughters birthday is coming up. Everyone loved it! This recipe makes two 8" rounds. It looks like Cake Central changed their format for recipes and lost something in the copy and pasting. I tried this cake after a friend of mine said "you'll get better the more you make it" about the chocolate cake recipe I was using. Recipes. I make some cake pops with them. substituted 200ml of the total boiling water with 200ml of filter coffee (decaf for the kids cake). Love when recipes use weight instead of cups. Also let the cake cool quite a bit in the pan (I would say longer then 15 minutes). When it comes to novelty cake it's difficult for me to say. This 9 x 13-inch pan is about an A4 sheet. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. But carving a rich and moist cake is definitely difficult and not recommended for novelty cakes and a cake not rich and moist is definitely not desirable. Thanks, Im excited to try this for my DIY wedding cutting cake. So I used 60gms hung curd per egg. There is no change in the recipe. Hi Veena, . Happy baking!:). Hello, Lotti! not sure if i'm using this recipe wrong, tried to make a 13x9 and it only rose 1 inch :( are you supposed to replace the ingridients on the box with the ones listed?? I have been using this chocolate cake recipe for carving - for a long time now and carved many cakes very successfully. I am glad you liked the recipe this is my go-to recipe as well! Im sorry but I dont have any experience making dairy free cakes. how small is small? This will distribute the heat more evenly. Thank you. Hooray! Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. That serving adjustment feature in the print page was already removed. Finally I have a chocolate cake recipe that I can trust! So is it 3 cups boiling water? What ingredients are in Chocolate Birthday Cake? Grease and line the bottom of three 8x2 pans (Note 1).Make the cocoa mixture. The batter should be slightly thick like in the step-by-step photo 5(step 5). Its urgent, planning to bake it now. Its a top notch. Thats what I use for my personal recipe now. It is great for any special occasion and any frosting will work with it! A chocolate cake recipe that is so incredibly easy to whip up and makes the most fluffy, chocolatey cake ever! Thank you for the recipe. could that be the reason? Sprinkle in the sugar and whip on med-high until light in color and fluffy. On low speed begin incorporating all ingredients together. Thank you. The cake rose right up to the top of the cake pan. Super fluffy yet perfect denseness for stacking. I hope this helps. So while I say this is dense it's also rich and delicious. Looks like a good recipe.. Just curious. I was quite tensed for this one. Thank you, Catherine! Select an option below to calculate how much batter or frosting you need. Instructions. 3 cups all-purpose flour 3 cups granulated sugar 1 1/2 cups unsweetened cocoa powder 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 4 large eggs 1 1/2 cups buttermilk 1 1/2 cups warm water (or brewed coffee) 1/2 cup vegetable oil 2 teaspoons vanilla extract Chocolate Cream Cheese Buttercream Frosting So glad your family liked the cake. Hi can you use normal cocoa powder instead of the dutch processed ? Im going to try the vanilla cake recipe next time. Also, I have never heard of dutch cocoa powder before. STEP 2 Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Do you know how long it would keep in a freezer for? I appreciate the reply. This will be my go to chocolate cake recipe for now on. CHOCOLATE CAKE: Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. You can make this up to 1 week ahead and then freeze the cake layers, though the closer to the event date the better. Love your all of your great tips! Remember that the time indicated below is only a guide as not all ovens are the same. Beat until each addition is incorporated before adding the next. Please share with me. I did have to bake for more than 60 mins as toothpick test was wet. The recipe for it can be found in my shop. Please!! I live at 6800 ft. above sea level, is this recipe high altitude approved??? The 8-inch recipe yields about 2.5 kgs and about 1.5 kgs for the 6-inch. Line base with parchment paper. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Comment * document.getElementById("comment").setAttribute( "id", "afff2dee48b1a2bf9e4a178cc4bae0e5" );document.getElementById("f2571ecc93").setAttribute( "id", "comment" ); Notify me via e-mail if anyone answers my comment. I only had to take a smidge off of one layer. Conversions Used 1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml, Ingredients Makes 2 x 7-inch cakes or one 9 x 13-inch rectangle cake 8 oz (226 g) Butter (unsalted, room temperature) 1 cup (220 g) Brown sugar (light) 08 of 25. Do you think I can generally use this recipe with any boxed mix? Thank you! Be careful not to overmix.Divide the batter between the pans and smooth the surfaces. Pour into three 8 x 2 inch round pans that have . Followed the directions to the letter, the cake fell apart when I tried stacking it. The nutrition information and metric conversion are calculated automatically. is it better to put in fridge than the freezer? Instructions. I would love to know though in case you decide to experiment on it! So using that guide, I would get 3 1/3 large eggs. Prepare your oven by preheating it to 350 F (175 C). So that it won't flow over or crisp at the top? Your husband is one lucky guy. If so, does it hold up all day once stacked and in they fridge? =) For the hung curd, did you use the same amount as needed if you were using eggs? I was worried it would be dry but it wasnt at all. Combine the sweetened condensed milk and Bailey's Irish cream in a measuring cup. Thank you for sharing your feedback, Suky! Hey! One of the most common questions I get is how much cake do I need? I had plenty of batter for my three 9 x 2 pans. Hi I want to make this cake. There were comments about how rich and moist the chocolate cake was, so it had great eater reviews. I wish you could see how soft and moist my carving cake recipes are. . So MUST find the right balance. In a separate bowl, prepare the flour mixture by sifting together your dry ingredients: flour, baking powder, baking soda, and salt. Sooooo good!!! I have a 4 year old's birthday and am interested in trying to make a dinosaur cake! Set aside. Also, how many layers of this cake do you think you can stack before needing dowels? Set aside to cool while you make the batter. Yes, you can definitely make 4 layers. It is best to bake cakes on the center rack alternatively, rotate the cake pans halfway through baking for even baking. Thanks! This cake recipe is a keeper for sure. Hi thanks for the recipe, looking for a sponge for a fondant cake will this work well? I made a trial batch two days ago and it came out just like the one you have up here. My favorite chocolate cake recipe with a moist and delicate crumb with a big chocolate flavor thanks to dutched cocoa powder and my secret ingredient, mayonnaise! You can also do this in a pot over the stove. Set the oven 350 F / 175 C. Set an oven rack in the middle rack of the oven. An absolute success! I'm an artist and cake decorator from Portland, Oregon. Ive made this cake many times for events and its the perfect chocolate cake! Thanks for letting me know. Awesome recipe. Thank you, Ruchi. This cake can keep for up to a week but I highly recommend freezing it as it on Sunday if you plan to frost on Wednesday. I must say this is the best butterbased chocolate cake I have ever baked. Hey Pauline. This is the fluffiest cake batter ever! Im going to try again and add some coffee too. super awesome texture. =), I have a question I have 2 9x3 springform pans Im very unsure about measuring the ingredients are there any tips in the recipe to use these pans with please Id appreciate it a lot my last cake it was flat and small so I definitely need help with measuring the recipe for 9 please thank you guys . Thanks for an amazing recipe. Hello. Add eggs one at a time, fully combining each egg before adding the next. Often people think a dense cake can be kept for longer. . NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly. I havent tested making this recipe using an egg substitute so I am not sure; sorry about that. The cake got so many compliments. There are plenty of recipes on the internet but if you want to up your skills, you need more! I don't like chocolate cake and I can't bake it for the life of me (high altitude)but this one turned out fabulous even in 10" rounds!! Unfortunately, I have not tried making this in a half sheet pan so I dont have the exact measurements. Scrape the sides of the bowl as necessary. If it is, your eggs might have been too cold. Remember to fill you pans up to 2/3 full only to avoid overflow. I even pasted pieces together, froze that, and then carved some more so I guess it worked out pretty well. That way you will still have a few good days to eat leftovers. (To make a four-layer cake, use two 9" round pans; the layers will each be split in half.) The only difference is I replace the water with espresso and add a tablespoon of cocoa powder to give it more depth. Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Thank you so much for taking the time to rate and give your review!. Hi Trish, The cakes tasted good, however they seem to have crumbled at the sides a bit. Overall, I thought this chocolate cake is great te be in a bakers back pocket. We consider this cake to be the perfect dessert for spring or summer, but in winter, when citrus is so fresh, this is a welcome bright spot on the dessert buffet. I have a Captains Hat to make and just tried this recipe and they turned out of the pans on my hands great without cracking. Once combined, give a very good stir with a spatula making sure to scrape the bottom of the bowl. In a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined. I have some sachets that I just bought which I think are about 125g is that right? Awesome! Required fields are marked *. Already tried it and tastes so chocolatey. 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