Be careful not to overmix.Divide the batter between the pans and smooth the surfaces. Yes, you can definitely make 4 layers. =), Easy to follow recipe! My recipe is the same and the 1/3 plus 2 tbs vegetable oil should be on the same line. I use this recipe all the time, but I use 3 whole eggs instead of egg whites. Before that, I always felt it was lacking something. Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes. I appreciate you coming back here to share your results very useful for those who are looking for an alternative to eggs. Best Match; Most Favorites; Oldest; Newest; Comments: high to low; Comments: low to high; Added: Any date; In the last year . (To make a four-layer cake, use two 9" round pans; the layers will each be split in half.) Add about of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes. - Always use large size eggs when baking unless specified. Start checking at 60 minutes look for visual cues if the cake is done (e.g. 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 was so glad to see this recipe in my emails today. It was amazing. Instructions. Hooray! =), Thanks for the recipe. I made the chocolate cake for my triplets 21st birthday and they loved it! This chocolate cake has a soft, fluffy crumb tender yet stable enough for layering. Do you torte and syrup your cakes before freezing or after. I found that this cake, if stored and kept covered in the fridge, stays at its best for about 3-5 days max. Thank you for reaching out! I have not tried making this using Gluten free flours, unfortunately. I did cut the sugar by 100g, really would have been better with the full quantity as it did taste more like an adult cake. I even pasted pieces together, froze that, and then carved some more so I guess it worked out pretty well. Our family loves Bluey and this chocolate cake too. Please watch out for it soon. Cake boards and dowels are necessary when you stack the 3 tiers together. Note that I am using a conventional oven (no fan). Chocolate Stout Layer Cake With Chocolate Frosting. Cristee- do 2 layers for 13x9 (which is easiest if you just have 2 of the same pan- takes less time). Thanks for this recipe, I have a question. Thank you so much for taking the time to rate and give your review!. Should it be instant pudding mix? I add foil and store in a ziplock whenever I freeze them to protect from freezer burns. Thank you, Ruchi. I made this recently and it was a huge it! I followed the recipe exactly, but the batter is extremely runny. One of the most common questions I get is how much cake do I need? I doubled the recipe for the 6 inch cake for my 10 inch pans, and baked it at 325 for about 40 minutes. 1 cup = 250ml, so its confusing. If so, does it hold up all day once stacked and in they fridge? For round pans, spray pans with nonstick cooking spray, then line bottoms with parchment paper. Measuring by weight gives you a more accurate result. I wish I could pay a picture. Just half the ingredients for the 6-inch to get 1 layer. Whisk to blend and set bowl aside. Followed the directions to the letter, the cake fell apart when I tried stacking it. This recipe has not been tested in high altitude, sorry! Toothpick inserted in center should come out clean and top should spring back when pressed. Lightly grease and flour your choice of pans: one 9" x 13" pan, two 9" round pans, or three 8" round pans. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. This is a great chocolate cake with lots of yummy chocolate flavor but sturdy enough to use for sculpted and carved cake designs. For the 8-inch cake recipe, I divided the batter into three 82 pans. Thank you so much! He was thrilled , Black forest and whoopie pies sound wonderful, Stephanie! In the construction of the cake, I worked with these sponges half defrosted and I would recommend that as, although it is sturdier then any other chocolate cake I have made, I still find chocolate cake difficult to handle overall. Carving, orsculpting, cakes requires a cake with a dense crumb that won't fall apart while you're working with it. Thank you for sharing this recipe. Hi thanks for the recipe, looking for a sponge for a fondant cake will this work well? Grease and flour two 8 x 2 inch pans. Thanks!! (I like to be more exact). Thank you so much. You can replace the coffee with hot water. Your cake does sound very decadent I would have to try the modifications you made. Any idea how I could scale the recipe up and what the cooking time would be? I baked this last night to see how it would work for sculpting. Its exactly what I wanted. Please!! 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. I dont recommend using normal cocoa powder. I used this recipe to the T, just substituted eggs with hung curd and made a 5 kgs 2 tier covered with Buttercream. Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. , On my goodness, what a cake!! =). Awesome! I used the total amount of ingredients suggested in the table in this recipe and I had spare batter for 12 muffins (would have easily made 24 cupcakes)! I then did a quick Google search for "chocolate cake," which revealed that Add a Pinch's recipe might be the most beloved of them all. Love Love this recipe!! It is sturdy and stacks well. Rate the recipeand leave a comment below. Thank you, Angela, for sharing your feedback!:). I was wondering if a little brandy might be included too and, if so, how would we need to compensate for it? Worked great and Im saving this recipe for good. It was ok to carve but the taste.. that is what sold it to me. This is a keeper recipe. Just firm enough to layer the cakes but still sooooooo super moist. The cake got so many compliments. Thanks so much for the wonderful recipe! =). I have read and accepted the Privacy Policy Thank you and best regards. The cake will be 3 tiers 12, 10, and 8. I have not tried that for this recipe, but I think it would work as coffee boosts the flavors in the cocoa. I froze the cake layers so they would be easy to stack, but the cakes took a really long time to come to room temperature, when serving. Hi, Nicole. I was wondering whether I can use this make a carved cake that will be covered in fondant? You will likely get splits in the top of the cake which were easily removed with a cake leveler. Lightly grease 2x 9-inch (22cm) round cake pans with butter. Your email address will not be published. 1 cup sour cream Instructions Preheat oven to 350 degrees Grease and flour pans. I must say this is the best butterbased chocolate cake I have ever baked. Recipe Never Miss A Cake Total Time: 50 mins Serves: 7 cups It was amazing! ?I have a customer who wants cherry chip flavor cake and I thought about using vanilla pudding instead. Can you give us measurements and baking time fir a 10 cake? Using baking strips definitely extends baking time. I cannot guarantee its accuracy. Some of the cakes I've made with this chocolate as well as my vanilla cake for carving recipe have had rave reviews from my customers. What size cake does this recipe make? Season the meat with black pepper. They turned out so well. If i were to do this with vanilla cake and pudding would it work the same?? The size of the eggs varies these days significantly. Make sure to mix thoroughly between each ingredient. I made a massive wedding cake with the middle tier (10 inch 3 layers) being this chocolate cake recipe. However, I reduced the sugar by half used 300g as against the 600g the recipe called for and Im glad I did. Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes. Yes, Andy, this cake is perfect for sculpted cakes with buttercream or ganache, and fondant. Thank you for sharing, MaryLou! I came upon your recipe while searching for chocolate cake recipes that are sturdy enough for carving. Thanks for letting me know. I need a 14 inch chocolate cake that will support 3 tiers on top. I freeze the cake whole (properly wrapped, of course). I then torte each cake into two, giving me a total of four 6-inch layers, as you see in the photos. Katy, sorry to hear about your allergy. Finally I have a chocolate cake recipe that I can trust! I hope this helps. I made this for my granddaughters 2nd birthday, and it was a huge hit! Hey Pauline. Thanks in advance for your feedback! 3 cups (600 grams) granulated sugar 1 2/3 cups (320 grams) canola oil. Just dont forget to fill your cupcake liners 2/3 full. I will definitely make this again! One I use is 3/4 cup dry milk powder, 1/2 cup granulated sugar, 1/4 cup cornstarch and 1/3 cup unsweetened cocoa. You can tag me in Instagram @thebakeologie. Im planning on making a wedding cake for around 80. There are plenty of recipes on the internet but if you want to up your skills, you need more! Yay!!!! Thanks! The recipe for it can be found in my shop. Your husband is one lucky guy. You can make this up to 1 week ahead and then freeze the cake layers, though the closer to the event date the better. Reduce speed to low. This was my first ever triple layer cake and it was fantastic! The cake was just as described, sturdy for stacking and still fluffy and fudge-like. I'm not a big chocolate cake fan but this cake may be my new favorite! Looks like a good recipe.. Just curious. Then you add the ganache to your cake: I am glad you liked the recipe this is my go-to recipe as well! Hi, Id like to use this recipe for the bottom tier of a 3 tier wedding cake but it needs to be 12 inch. Ive briefly mentioned here how I stacked the the vanilla version of this cake for a wedding. This is the exact baking pan I use and I really do recommend this brand (not sponsored I just really love their baking pans!) I baked it in a shiny metal (Wilton) 2 x 8"by2" round pans at 350 F for 30 minutes with a flower nail in the middle, I also used even baking strips. The word people used was incredibly decadent because it was very rich! My only recommnedation is with the 3d bear, DON"T use the core, cook for 2 hours and only let it sit for a few minutes before you set the bear somewhat on his butt, if you don't this batter is SOOOO heavy that the head will seperate from the shoulders. Invert and cool on a. I wish you could see how soft and moist my carving cake recipes are. 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! One question, i like to make my recipes from scratch. Hi Grazia, glad you enjoyed this and had success converting it to 7 and 9-inch! Sorry, I have not tried making this cake in that size so I dont have the measurements. I used 6 pans and it made 4 tall layers each with approximately 600 grams of batter. I froze the cakes before assembling them, and all went very well. And It's delicious too. It was moist, yummy and had the perfect consistency. Thanks for sharing! It cut all the rest of the ingredients down ok, but I used 3 cups of boiling water as that is what the recipe indicated, and it came out way too runny. I have used it many times and it holds up great when using fondant! =). Everyone loved it! Since yours is a big cake, I think you would need a a cake heating core. My only complaint is even with the use of cake strips they domed really high so I did have to waste quite a bit of cake. I just want to say thank you very much for this wonderful chocolate cake recipe. Grease and line the baking pan you plan to use for your novelty cake. For most of my sculpted cakes, I use any one of these frostings Velvet American buttercream,Vanilla Buttercream Frosting, Chocolate Buttercream Frosting Chocolate Ganache or white chocolate ganache Don't be afraid to try my other flavored buttercream recipes as well - see more than 30 plus buttercream frosting recipes. I made this cake for my grandsons birthday yeaterday. Add eggs one at a time, fully combining each egg before adding the next. Thanks. Total time: 40 minutes Cook time: 30 minutes Prep time: 10 minutes Yields: 6 servings Cuisine: American Number of ingredients: 9 Ingredients: 12 oz AP Flour (I like king arthur brand) 2 1/2 tsp baking powder 1/2 tsp salt 8 oz unsalted butter (room temp) 12 oz granulated sugar (I like superfine) 1 Tbsp vanilla extract 4 large eggs (room temp) You can also bake this into two 83 pans; baking time will be longer if you bake in a taller pan. Counteracting with a sweeter frosting before covering in fondant. oil, and milk. Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter. Another reason for cake doming is a too hot oven if youre not using an oven thermometer, that would help. You see in the sugar by half used 300g as against the 600g the recipe this my... 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