https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts. Provided you support the tiers properly, it will work for stacking. Hi Olivia, I wanted to let you know the cake and buttercream was delicious and such a hit !! It baked great in about 45 minute. But in this one bowl chocolate chip cake, the cinnamon and sugar gives the most delightful ribbon of spicy sweetness to the middle of the cake and allows the top to get crispy, crackly golden. But if you want something easier to work with, use 8oz instead (which is what I recommend in the recipe). OH I don’t know why my mind went straight to berries. You know what, I would 2x the recipe then. Hi Ericka! ð, Thanks so much Ana! It’s one of my faves . Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours. I find that they whip up better if they are at room temperature AND there is not a speck of grease in the bowl or on the whisk, and no trace of yolk in the whites. I made the cake today and I must say, this was the best cake I made so far. The batter is very thin and liquidy. It came out a little short lol because I didn’t see that you used 6″ cake pans. Can I make the cake layers ahead and keep them refrigerated until ready to be frosted? The only problem i had is that it did sunk in the middle during baking… any tips on what may have gone wrong? Buttercream tasted nice and silky. You mean if it’s pipeable? I’ve been converting to grams and measuring ingredients using a scale. Will the 8-9″ size work on 6″ pans as well? Hi Olivia, can I make this cake in 30 cm pan? The whisk will incorporate more air into the frosting. Hi Tina! I was scared to try it and actually put it off awhile just using a regular buttercream. It is my all-time favourite cake! Hi Andrea! Therefore everyone smacked on the broken cake and it was amazing! I subscribed to your blog btw. Any tips on getting a good hit of coconut into the flavour?! Hi Lindsey! I actually have a 6″ red velvet recipe you can check out here Hi! If so, would you suggest I make either 3/4 or 2/3 of the recipe instead? What main adjustments do I need to do to this recipe because I want it to turn out! On my standard one, I had 2-3 cups butter listed for the longest time, but that was confusing to people so I changed it! I would start checking them at 25mins to see how they’re doing. Hi Elizabeth! Baileys Chocolate Poke Cake. I’m just wondering why so much baking soda? Killer. I have three 9inch pan with 2inch height. Used 2 9 inch and cut those layers in half for a four layer. I ask because it shouldn’t have taken an hour to whip/cool. I’ m sorry again for asking. And no electric mixer required! The nutritional information and metric conversions are calculated automatically. Hi Lauren! Juliana. The cake was incredible and moist even after freezing and the buttercream was perfect- your vanilla recipe. After frosting my cake, and chilling it before dripping the ganache, the buttercream is turned into two different shades. ð±. I mean, it knocked the Momofuku Birthday Cake right out of the #1 spot, and that was a damn good cake.. Are you using espresso granules maybe? Truly amazing. Good luck! Afterwards I sliced it to make a layered cake with tofu based chocolate cream filling and Nuevo Raw’s chocolate ganche for the icing. i want to make this for my husband’s birthday. This recipe works for three 6″ round pans or two 8″ round pans that are 2″ tall. Most often when I’m using chocolate in ganache or frosting, I use a good quality semi-sweet chocolate from Callebaut. thaaaanksð, alsooo if i can mix butter and oil to retain the moist ness because i just looooooooooooooove how moist this cake is, Hi Pauline! You can change the Servings to 16 or use these amounts: I would have to experiment a bit but here’s what I’d try: – Swap the water straight up for wine. I hope that makes sense! I would love to see it. Olivia, Would that work, or fresh cracked eggs would only work? I’m so glad you liked it! Thank you for sharing this recipe. Sylvia. It was the right amount of chocolate to coffee. It has more height as well. Such a success! Hi!! Wants to break his traditional chocolate cake with whip cream filling and chocolate frosting for a cake with a fruit type filling. Could this recipe be changed from chocolate to a regular vanilla cake just by subtracting the chocolate and adding the same amount of flour? For the drippy ganache, I plan to do a tutorial at some point, but I basically used the technique here: http://thecakeblog.com/2016/01/drippy-ganache-cake.html. Hi Sara! It is turning out amazing!! If I left out the chocolate and espresso, would that make a nice vanilla version? So happy you loved it. How long will the cake last in the fridge? Hi, I was going to make this cake for Friday. Dutch-process has had some of the acid stripped from it and yields a richer flavour overall. I searched, but can’t find any for 6″ pans. What you think? Your email address will not be published. And is this recipe okay for putting fondant on top Converting pan sizes is always tricky. That’s lovely cake. It’s one of my faves. Yay! Good job! Your thoughts. Also, I will be making cake layers 2 days in advance, how should i store them in fridge? A total of 30-35mins. This is normal! I’m actually going to make this frosting again this week but I’m going to try dissolving the espresso in a bit of hot water and incorporating it that way. Be sure not to fill the liners more than half full as the batter rises a lot. Canât wait to try this recipe, however I donât have a stand mixer with a paddle attachment. The batter rises a LOT so don’t fill them more than half full. <3. I was wondering though if it would work for cupcakes? You’re making it reeeeaaaallllly hard for me to stay away from cake. In theory it will work but it will affect the texture of the cake — it may be more on the dry side. Thank you so much for getting back to me! can i cut the recipe into half and make one 8″ cake pan? I know they have their bars. Either works! Hi liv Even more delicious this morning for breakfast! ð. Again, it won’t make or break the recipe to use regular cocoa powder here. I used 12 oz of chocolate in the buttercream but am recommending 8 oz in the recipe below. This is sooo good! (Gasp, I did say I will leave out layers). Hope that helps! I am so happy to hear that you have tried so many of my recipes (and that you love them ) I would love to see your pictures! I was very careful not to overmix I didn’t check on it in the oven until enough time has passed for me to do so and it didn’t sink once it left the oven it was already sunk when I took it out and it was fully cooked. It’s definitely going to become a go to recipe. I would like to bake this for my girl’s bday but i have a few questions. Copyright © 2010 - 2021, Liv for Cake. By far the best cake recipe. Should I double the recipe so I can have two 9 inch cakes tall enough to split into 4 layers? I’m sorry again. Even my chocolate hating husband enjoyed it. They baked up evenly though which was fab! The batter wasnt fully mixed but i had already poured it into the pan! I just tried this recipe yesterday. i want to freeze time and then have you come teach me all your cake making ways. Just made this and itâs the best chocolate cake weâve ever tasted! Have a read through this post for all my tips and troubleshooting with SMBC: https://livforcake.com/swiss-meringue-buttercream-recipe/ I hope your next one is a success!! Thanks so much for the recipe! Milk chocolate will work just fine but the frosting will be sweeter overall — which isn’t necessarily a bad thing in the mind of a 9 year old I imagine ð. I made the mocha buttercream frosting. Thanks for your advice ! This looks delicious and I plan on making it this week, I was wondering how to adapt your american buttercream recipe for the mocha flavour? I wish I could post a picture. I recommend starting to check them at 15mins or so. Start and stop in the same place so your “seam” will all be in one spot at the back of the cake. Can’t wait to hear how it turns out , So I made this over the weekend and it came out GREAT. It’s a delicious recipe but I was wondering, is there anyway to make the SMBC a little less sweet and with a stronger espresso flavor? Take out 2-3 hours before assembly. This typically excludes anything you’d find in your local grocery store, but Lindt will do if you don’t have access to anything else. I’d like to do three layers and only have one pan. Cover with plastic wrap and let stand 2 mins. I’ve been waiting for this post, Liv! I’m so happy you liked it! It worked anyway, so I’m not overly upset! Thank you, Congrats! I love it! Change the Servings to 24. Hi Victoria! I stuck it in the fridge and it thickened up, but after icing the cake it was soft again. A few weeks later I made my first Lazy Daisy Cake. It will be fine either way , How long can the cake be kept at room temp after it’s frosted and dropped with ganache??? Thanks so much, SheShe. Chocolate Cake Baking Pans and Times. It cooks in just 1 minute and tastes like a chocolate chip cookie that got turned into a cake. Oh.. Hi Rukhsana! 1 cup-ish? Any idea on why this happened? Would American Vanilla/ Chocolate buttercream link with this? Just toss a little bit of it into a greased pan and shake it around until it covers the pan. Now, at 27, Iâm a chef, and not much of a pastry girl anymore – if I fail once, it puts me off any baking whatsoever for a good while. I haven’t baked with self-raising flour before, so I can’t say if it would work or not. Hi Emma! Keep in mind the cupcakes will rise a lot, so don’t fill the liners more than 1/2 or 2/3 full. No, I didn’t use the metric conversion tool. All you need to do is fill a piping bag fitted with a 1M piping tip, and pipe rows of frosting starting at the bottom. Could I add it? Hi Alice! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving! I have shared, pinned tweeted! They should still be perfectly baked and fine in the middle though. I made a version of this cake in cupcake from for a wedding I did. Used this for a 3 layer, 9 in cake and the layers baked up so beautifully! No worries, you can use vegetable oil, or canola oil, or grapeseed oil. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html. It was incredible! Hi Kelly! To replace it with cocoa powder, just add as much as you like, 1 Tbsp at a time, until it reaches the flavour you like. Thanks and keep baking ! Hi! I love the swiss buttercream too, and two batches was enough for my half sheet. Do you have a tried and true temperature and time for this size pan? Im a huge fan of your cakes, this is the first time i try this recipe but i think i made a mistake. I find the cakes quite dense and moist, but maybe not necessarily firm. The ganache makes me feel fancy. Hi Anisha! Thanks Olivia’s you have a blessed Christmas as well. Would a 2″ height work? Also – great little tip – I swapped out the vegetable oil for apple sauce (1 to 1 ratio) and it turned out perfect. Haha I know!! Any idea what could that be? I tried 3 of ur cakes this is my favourite family love tiramisu cake too… and I really don’t no how u come up with such awesome recipes… I love the mocha butter cream how long can we keep it? This looks so delicious! This cake was SO GOOD and so pretty! The baking time might be slightly longer, but should be similar. If you use espresso powder, just dissolve it in hot water before adding it into the cake. xo, If I am making the cake layers and frosting all in the same day, do I need to (or can I) spray some simple syrup on the cake layers? I’ll try to find your cocoa at Costco and compare. All Rights Reserved. There are few things more comforting in this world than good old chocolate cake. It was amazing. ( I am a first time baker kinda). I’m so happy you love it as much as I do ð. 5-10mins)). Hi Liv! So amazingly moist!!! Hi Amelia! How hot are we talking and for how long? Yes for sure. So happy to hear that you liked it, Anna! Take out 2-3 hours before assembly. I baked the cakes at 350 degrees and they were finished at 25 min. A great choice for my older sons birthday. Hi, My mom bought me these layer cake pans for my birthday and I’m thinking about trying them out on this recipe. I think that would help. 1 1/3 cup granulated sugar Since the pans are deeper Iâm guessing they would bake a little longer. Thank you so much! Someone told me that they were the best cupcakes they had ever had in their life. These cakes actually rise a LOT, like 2x in height (the batter will be very thin). Iâve made it a million times in your 3 layer 6â recipe.
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