Thank you. 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. Did you enjoy this recipe? This light-as-air cake climbs high in the tube pan, so it stands tall and proud on a cake standno need to frost. After trying out several different yellow cake recipes, which always turned out dry I . =). I would like to try the 6inch pan. Glad you liked it, Arlene! Alison, thank you so much for sharing your feedback and tips. The batter should be slightly thick like in the step-by-step photo 5(step 5). Its really study! I have read and accepted the Privacy Policy Add eggs one at a time, fully combining each egg before adding the next. Hi Shagun, the height for the 6, 8, and 10 inch cake recipe should all be the same. Not taking the type of frosting into consideration, the cake itself can be stored at room temp (properly wrapped) for about 2 days, 1 week in the fridge. =). :-). Sorry for the confusion! I doubled the 6 inch recipe for my 10 inch pans. I was originally going to try your vanilla cake recipe for my daughters birthday but then she told me she wants a chocolate cake so Ill try this one instead! Hi, Meg. Added Swiss meringue buttercream with dark chocolate melted in, lashings of it. Since you are using an 81 pan, remember not to overfill them. Conversions Used 1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml, Ingredients 1 cup (227 g) Butter (unsalted, room temperature) 1 cup (200 g) Sugar (granulated) 2 cups (250 g) All-purpose flour Recipe: Orange Chiffon Cake. Season the meat with black pepper. For the cocoa powder, it should be any dutch processed or alkalized cocoa powder. The buttermilk creates a tender crumb. =), Easy to follow recipe! I am really glad you find this site useful! I live in a mountain range and have to adjust for elevation with the ingredients. Ingredients 2 cups sugar (400 grams) 1 3/4 cups all-purpose flour (210 grams) 3/4 cup unsweetened cocoa powder (64 grams) 2 tablespoons Dutch process cocoa, optional (11 grams) 2 teaspoons baking soda (12 grams) Thank you for the recipe.. going to give it a try today.. just want to know if i can use regular cocoa instead dutch process. I hope this helps. My daughter and her girls even loved it plain, without any frosting! Butter & flour two 9 inch round cake pans. Thank you! I made this today as a test for a special birthday cake Ill be making in two weeks. Unfortunately, I have not tried making this in a half sheet pan so I dont have the exact measurements. And It's delicious too. (I like to be more exact). The only modifications I did were adding 1 x tsp of pure vanilla extract, 1 x TBsp of unsweet ground cocoa, and I warmed the water in the microwave for 1 minute and added after blending all the ingredients with a spatula. Thank you for sharing your feedback! my question is, do I need to use the simple syrup to moist it when stacking or it will be moist on its own? 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 had never made a wedding cake or tiered cake before). They turned out perfectly! . Because of the amount of butter in this chocolate cake recipe, it should definitely eaten at room temp. I made this, but just converted the regular receipe that does not have the addidtional oil. You may or may not have a bit of extra batter. Also how many kgs batter does the entire recipe yield please. I froze each cake and leveled and cut (after defrosting by leaving out overnight still wrapped) when still a little chilled which made it much easier to handle. Just in time for my 2 tiered cake order for this weekend. Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox. I froze it and it still wasn't too easy, but way better than any other cake I've tried to carve. I noticed in your ingredients that you list 710ml water (3 cups), but 3 cups = 750ml. That way you will still have a few good days to eat leftovers. Have you tried using hot coffee in place of the boiling water? Thank you for sharing that info. Choose a cake pan size(based on 2" tall cake pan). You are welcome, Fallon! Thank you. If i were to do this with vanilla cake and pudding would it work the same?? Love your all of your great tips! . After about 1 to 2 hours (depending on the weather too), the cake should be at room temp. Hi Trish. Add the butter and mix at low speed for 1 minute. It is the most perfect choccie cake you have nailed the receipe thank you! I am making a tall 7 cake and wanted to know would doubling the 6 recipe work well? Just omit salt in the recipe. Microwave the cream mixture for 30 seconds and then in 15-second increments until it is just simmering. Could I use this recipe with fondant? Hope to hear from you soon cuz it s urgent thanks!! Please!! Hi! In a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined. Preheat oven to 350F (180C) standard or 320F (160C) fan/convection. Reduce speed to medium-low then add the eggs, one at a time, beating until each addition is incorporated before adding the next one. Ive made several hide away cakes but they seem to crumble apart. It was super moist and super chocolate-y. I have some sachets that I just bought which I think are about 125g is that right? Will this cake support at 12,10,8 inch rounds. Most complicated cake carvings will need a series of templates, so try to get images of your shape from every angle. Hi Trish, Was a huge success, looked great but more importantly it tasted good. Hi, Nick. I need to use this recipe for exactly same measurements as yours for my daughters wedding cake (the 1st Ive ever made) Did you get a reply to your questions. The cakes tasted good, however they seem to have crumbled at the sides a bit. Can you please clarify? substituted 200ml of the total boiling water with 200ml of filter coffee (decaf for the kids cake). is it better to put in fridge than the freezer? Hi Trish, I knew my go to fudgy chocolate cake recipe would be far too soft and moist for a super tall cake so I found this one and gave it a shot. All went well aside from the water/cocoa- halving the stated amount of 710ml gives 355ml of boiling water, which made the mix really runny, thin & liquid. However, I have rectangular baking tray, 32 x 25.4 x 6.6 cm (12.6 inch x 10 inch x 2.6 inch) Can you please tell me how best apply measurements and cooking times for this. Thank you. Thank you so much. Thank you :). tightly wrap each cake layer with cling wrap, then wrap again with aluminum foil to protect from freezer burn. Your husband is one lucky guy. Thank you so much for such an awesome recipe. Hi, Molly! Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. I think I did. I have recently updated to a new recipe card plugin, so thank you for pointing out the glitch in the servings adjustment. 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. From the fridge, take out the cake layers and frost them. Pour in the boiling water (with the coffee), and mix until glossy. Pro tip - freezing the cake for an hour will make it easier to carve with fewer cake crumbs. I made the chocolate cake for my triplets 21st birthday and they loved it! The steps to make this chocolate cake are actually simple. Kathleen Smith, Overland, Missouri Go to Recipe 4 / 35 Classic Chocolate Cake I baked this chocolate cake with lebourne Cocoa powder on 325 heat. Havent tried this recipe yet, but it does sound great for a birthday cake and cant wait to try it! Thanks. thanks! Thanks for pointing that out. Thank you. It was amazing. Thank you for sharing this recipe. If you tried this recipe or any other recipe on this site, I would love to know! It looks like Cake Central changed their format for recipes and lost something in the copy and pasting. So sturdy without at all compromising on flavour, texture or moistness. I used the same method in making my favorite basic chocolate cupcake. Thats awesome! I used soaked cake strips and cooked at 160c in an old fan oven. Bake at 350 for 30 - 35 minutes. Thanks so much for the wonderful recipe! I make some cake pops with them. You can make this up to 1 week ahead and then freeze the cake layers, though the closer to the event date the better. how do you store the cake..if you bake it before hand a couple of days? I would love to know your results! I think chilling the cake first would help too. Worked great every time! =). Repeat the process 2 more times. I would not make this cake in a 12inch pan myself as there would be a high risk of it breaking. Do not overfill cake pans above manufacturer's recommended guidelines. 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!! I looks amazing. Please it. It is sturdy and stacks well. =) Enjoy baking! From where I am, 1 large egg (without the shell) is more or less 50 grams. =). Prepare your oven by preheating it to 350 F (175 C). Yes, I suggest making a batch for each tier. Havent tried making this cake beyond 10-inch, but I see no reason why it would not work as long as the right amount of dowell rods are used to support each tier. Once cut always cover the cut side of the cake with plastic wrap so the cake does not dry out. Would a 6 vanilla and 6 chocolate work marbled together for the 8 tier? Yes while taking it out of the pan..though I did leave it in for 10 to 15 minsI refrigerated it after frosting and was able to cut it alright though. Im planning to use this recipe for 4 tiers wedding cake, 12,10,8,6 The cake got so many compliments. So 1/3 plus 2 tbsp veg oil :). Hey Pauline. Hi Kyla, thats a great question! Chocolate fudge cake is pressed together with homemade caramel frosting to create this irresistible cake. Next, add the flour mixture followed by the buttermilk and coffee in three batches. Instead of dusting the pan with flour, use cocoa powder. I am going to make 4 layers but will bake 2 layers at a time. Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes. To make the 10 inch, double the 6 inch recipe, bake at 325 for about 40 minutes, and use baking strips around the pans. Counteracting with a sweeter frosting before covering in fondant. And can I substitute flour with gluten free baking flour so similar results? too little? Don't worry - from the time you start putting on frosting to the time you serve it, it won't be still frozen. Thank you for the recipe. You may or you may not have extra batter. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes. You can use almond milk and margarine instead of milk and butter. Awesome! I filled the layers with chocolate frosting and raspberry jam. Thats awesome, Heather! Yes, you can replace granulated sugar with caster sugar as long as you are measuring by weight Caster has finer granules. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Here is a chart of the amount of ingredients youll need depending on pan size: Follow the same procedure as written in the recipe but you may need to adjust the baking time. This is the perfect chocolate cake recipe I am looking for, the dry looking but moist and fluffy texture when you bite it. Depending on how many cakes you bake it might make a handful or more. You can tag me in Instagram @thebakeologie. 7 cups of batter makes about two 8" round cakes. yes! This recipe makes two 8" rounds. Thank you so much for such a great recipe . This would be helpful for the other readers who might want to use the recipe. I dont recommend using normal cocoa powder. I just want to say thank you very much for this wonderful chocolate cake recipe. Another reason for cake doming is a too hot oven if youre not using an oven thermometer, that would help. Incorporate all ingredients together one by one on low speed. Cool the cakes in the pans on wire racks before using them. Can I know if I just have on 6*3 inch pan can I keep the batter out till one layer is done and the bake the second or do you suggest doing half a batter at a time? I then assembled and frosted the cake 1 day before the wedding day. I used this recipe for a 2 tier birthday cake and it was absolutely perfect! If I put frosting in between layers and on the outside of the cake, the total height of the final cake would probably be over 5 inches. This blog generates income via ads and sponsoredpost. =) Thank you for sharing your feedback and congratulations baby is coming soon! I have not tried making this chocolate cake in 10-inch yet, only 6 and 8. Everyone loves it. This cake serving chart guide will help you decide how much cake you need. #2: Choose the Best Base Shape Decide which base shape will work best for your finished cake. Many thanks for any help! Should it be instant pudding mix? I also used a little less flour because my eggs weighed just 270g. I will definitely make this again! Preheat oven to 350. Add eggs one at a time, fully combining each egg before adding the next. Hi Kayleigh! Loved this recipe so much. I am wanting to make a three-tier cake, bottom tier 10, middle tier 8, top tier 6. Everyone was raving about the cake. The batter will be thick but dont worry this is normal. Type here..Love your recipes. Stir in the coffee and vanilla. Set aside to cool while you make the batter. But, unfortunately, this year, our child developed a dairy intolerance. Thanks for this recipe, I have a question. I would like to use this recipe to make a 3D firetruck cake but need to make it in a 1/2 sheet pan. Spray 2, 8-inch x 3-inch round cake pans with nonstick cooking spray. Preheat the oven to 350F. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Thanks so much!! Line base with parchment paper. Once decorated the cake does not need to be refrigerated unless you use perishable frosting or filling. May I ask whats the shelf life(outside the freezer) of this cake? I am going to try this recipe out this week. How many eggs is 168 grams equivalent to?.. I made a lovely Black Forest cake for Christmas this year with alternating white chocolate namelaka and cherry filling layers and Swiss meringue buttercream frosting (decorating for the top and bare-ish sides). Thanks for the recipe! Grease and flour two 8 x 2 inch pans. Hello. You can replace the coffee with hot water. Ignore my repeat question, it was an accident . Divide the batter evenly between the prepared pans. 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