Will this recipe need any tweaks if using GF flour? Put the 12 by 2-inch cake on the large platter. @Alison. Put a little chocolate cream on the cake board and place the cake upside down on it I have 2 questions which I hope you can help me with. I had to carve a good bit of top to get it level. I have just baked this delicious chocolate cake for the 1st time but it sank a lot in the middle of the cake. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Obviously you will need gluten free flour and if your flour blend does not contain it, I would add a teaspoon of xanthan gum as well. 8. Stir in chocolate chips and nuts. I.e. Thanks for this website and recipe. Clean up any loose crumbs and then cover the entire cake with the remaining chocolate cream and seal it to the cake board. Any mixture that is then left over I put in a small tin and bake for myself. Preheat the oven to 160 C / Gas 2 1/2 and set the rack in the middle. I wanted this chocolate cake to be that simple to make… a cake even the novice-est of cooks can make. 7 eggs Regards, Jackie. My husband declared it delicious and I could not tell it was gluten free. Alternatively if you wish you can make half the amount of chocolate cream and use this to fill the cake. Can I reduce the sugar or will it change the consistacy etc? Insert the dowels inside a triangular pattern in the heart of the 12-inch cake. Prepare your magic cake strips if using. So glad you like it. In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla. Can you confirm if you are making a round or square cake as the calculations are different depending on the shape? Mix on low speed until the dry ingredients are moistened. Spread approximately one quarter of the chocolate cream over the bottom layer and position the middle layer back on. Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center. I am so pleased to have found your website. Sprinkle 1/2 cup chocolate chips over each pan. @Davina. You can find the recipe and instructions below the picture gallery. I have a full set of recipe sizes for Madeira, Chocolate and Fruit Cakes in The Busy Girl’s Guide to Cake Decorating from 6″ all the way through to 12″ round cakes. I do not think that it would be a good idea to use milk as this will take the intensity of flavour away. I am glad that you like the fruit cake receipe. 2tsp vanilla essence Also, have you ever made this cake and successfully frozen it ? If you are not able to do this, I would make the cake and fill your main tin first and if the mixture seems too much, put it in a small tin and have a taste yourself. 19 %, cups sifted Dutch-processed cocoa powder (150 gms), (550 grams -- note, the weight of the flour and the cocoa powder will equal the sugar), , cut into chunks and softened to a cool room temperature (65 dregrees f., 397 gms). Having done a quick calculation the volume of the 6 and 8″ tins is approx 75% of the 12 inch tin. @Margie Yes you can freeze this cake once it has been filled and before you ice it. If not the moisture will affect your icing. No sorry I have not changed this recipe but have added another one (14″ Chocolate Sponge Cake) under recent posts on left hand side of home page, or use this link (http://cakefrills.co.uk/home/uncategorized/14-chocolate-sponge-cake), Thank you Sheila! Mine always seem to be cooked but when I cut them look heavy and a bit underdone right in the centre 2. Thank you for your lovely comments. It is a favourite part for my family, who gather round to taste the trimmings. The tin was 12inch square 3 inch deep. As for the singed offerings, it looks as if you may have your oven a little too high. In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla. Assembling the cake: Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat – totally optional). For the cake: Cream the butter and sugar together in a large bowl until light and fluffy. Watch the cake and if after half an hour or more, it looks as is if it is rising too much in the middle then lower the temperature slightly. Place batter in two greased and floured 8 inch round cake pans. I made my first professional cake for my son’s Christening and everyone loved it, said it was the best chocolate cake they’ve had and i agree. Grease a 25cm/10in 1.5 tsp baking powder But opting out of some of these cookies may affect your browsing experience. The batter is made in one bowl, in just minutes, can be baked in the toaster oven and creates the most decadent mini celebrations cake, Valentine's Day cake for two, or portion-controlled indulgence, for when a chocolate craving hits. for example a 12″ Square would be a 13″ round. @Caroline. I get a lot of comments on my all-in-one vanilla sponge birthday cake and the ones that always makes me smile the most are when people say that they never bake and the simplicity of the recipe has given them the confidence to do more in future. Many, many thanks. You can now cover the cake in fondant icing in the same way as the main wedding cake. We don’t need it until August so a lack of freezer space (and 4 tiers of fruit cake to make) mean it will be May at the earliest before I tackle this one but I’ll let you know how it turns out. Cool to room temperature and wrap tightly with plastic wrap. I hsve no idea how to convert it,can you suggest a sponge recipe and do you have a golden rule of thumb cos mine are rather synged right now with pulling out burnt or soggy offerings from the oven!!! A friend had lent me some square tins the largest being 14″. Thank you! Hi Mary, thank you for your fabulous fruit cake recipe which I have used several times. The bride would like a chocolate sponge cake. As for the 6 and 8″ versions you will need to calculate the volumes using pi rather than just halving the mixture. Therefore if you used three quarters of the 12 inch recipe you should be about right. Are you using the receipes from this site or do you have your own? If the tins are square they would be one size smaller so the 6 inch recipe would be a 5 inch square, the 8 inch a 7 inch square and so on. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. I can only give you the approx measurements of each pan which is, a “cupcake case” pan shape on one side Melt the Hi I’ve made a12″ round using this receipe and whilst waiting for it to cook have just tasted the smaller one. Or do you have tips to ensure one large cake cooks properly.. Sorry if I’m being thick! Bake for the 3 hours and then check it and adjust as necessary until cooked. We had more to-day and it is as fresh and moist as it was on Sunday. Regarding the 12″ chocolate cake, it will work equally well in a round tin, but usually you go up a size for a round tin. 1. 7 inch width 3 inch deep but this one obviously graduates down the sides which will then form the peak of the cake when turned out? Thanks Sheila, didn’t think it was possible but it came out even better than the 12″ receipe. Thank you. 200g plain chocolate chips. 70 mls strong coffee Sorry, That’s more than 2 questions. I have very successfully frozen this chocolate cake up to 6 months and it is certainly a way of ensuring no last minute disasters. Thank you, I will be looking forward to baking and tasting. Both tiers are separate. The larger the mixture the more dense it becomes and whilst it will taste nice the texture will be heavy and coarse. I am now going to need to make large chocolate and lemon cakes for a wedding cake in Septwmber. Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition. The problem with sponge cakes, is that you need a higher temperature to ensure they rise and then you end up with thin, crispy edges and a high middle and a denser consistency which you have already found. This scaled down recipe of my favorite moist, fudgy, rich and decadent chocolate cake is virtually fool proof. How do I change cake recipe quantities for different bakes? I would think that low sugar may work, but as the cake is such a good depth, I am sure a reduction would make a difference to the rise. It would be best to make smaller ones and I suggest two layers for the 3″ and 3 layers for the 4″ deep. Can I freeze this chocolate cake already filled with chocolate ganache? Grease a round 25cm (10 in) springform cake tin. Thanks Sheila, I didn’t change the amount of sugar as it was so perfect anyway. Repeat and place the top layer back on. Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Then using 400 grams of melted white chocolate, cover the entire outside of the cake with chocolate. This website uses cookies to improve your experience while you navigate through the website. Leave to cool (but before it starts to set) add the the buttercream and stir well. Cut 3 more dowels which are as lengthy because the 9-inch cake is high. This means that the cake rises too quickly and then it sags as it cannot maintain the rise. 6 to 12″ in 60 seconds (aka Madeira cake ingredients for different size cake tins) 6 to 12″ in 60 seconds: Madeira cake ingredients I have to say that I have been bowled over by how many questions I have been asked about Madeira cake since I started this blog. Pour cream into a small pan, just bring to the boil and add the chocolate stirring until chocolate is melted. This cake can only be made and iced up to three days in advance of the event as the fondant icing will start to go soft. @feyi. However, I would add that you cannot taste the coffee in the finished cake, it just intensifies the chocolate flavour of the cake. Hi, I am making a wedding cake for the first time and the information available on your website has been invaluable. I do this regularly as, not only do I get an indulgent treat, but I can check that the recipe has worked. 1) Must be simple to make. Hi I am a little confused, the recipe specifies choc chips and to melt in pan with butter, then a bit further down it says to melt choc chips in microwave?? I have upsized the recipe to a 14″. Beat for 90 seconds at medium speed to develop cake structure. Every oven’s temperature is slightly different and if the top and edges were crispy, I feel that maybe the oven was a little too hot. Make it in two halves reducing the flour by a quarter and replacing with cocoa powder. @ Roberta. The recipe could be sized down for an 11″ but when it is only an inch different, I tend to make the mixture up and fill my prepared tin to about two thirds full. Preheat the oven to 180C/160C Fan/Gas 4. And if so would you have the conversion to 14″. Ice each one of the cakes individually. The sizes of hexagonal cakes tins are very similar to that of square. Then I found Cakefrills! Looking forward to eating it on Saturday!! 1.5 tsp bicarbonate of soda Necessary cookies are absolutely essential for the website to function properly. Sponge cakes should be find to take to a wedding as it will keep beautifully up to 7 days, but if you want to make a Madeira this would be firmer for decorating and travelling. The cake must be fully defrosted before decorating as the extra moisture will spoil the decoration. (If the chocolate cream has cooled and become stiff, you can warm it slightly in the microwave, but only a few seconds at a time). In which case,now can I alter the batter proportions as I only have 1 10″ tin. Once I am happy it is cooked, I turn the oven off and leave for five minutes before removing from the oven. Here is the recipe for the 10″ version. thanks. @ Margaret. Thanks. Preheat oven to 180 C / Gas 4. 4. I will post it properly shortly. Boil water, measure then add cocoa powder. Ruth teaching me some sugar craft skils line the tin with greaseproof paper the cake in the oven A bit unusual mixing technique assures a perfect cake every time. So not sure which is correct. Set the oven at 350 degrees. With regards to your sponge cakes, I would always make small ones and then build them up to make the larger size. Re gluten free chocolate cake. I will appreciate any tips you may have. This gives it the texture to maintain the swirls. You can now cover the cake in fondant icing, https://cakefrills.co.uk/home/recipes/sponge-celebration-cakes/9-chocolate-cake-smaller-version-of-the-14, http://cakefrills.co.uk/home/recipes/sponge-celebration-cakes/9-chocolate-cake-smaller-version-of-the-14, http://cakefrills.co.uk/home/uncategorized/14-chocolate-sponge-cake, http://www.goodtoknow.co.uk/recipes/517880/victoria-threader-s-giant-cupcake, 9” Chocolate Cake (Smaller Version of the 12″), Victoria Sandwich with Lime Curd (Gluten Free). Am looking forward to this coming out of the oven, it smells divine and took great willpower not to lick the bowl! Just make sure it is fully defrosted before you ice it. I am assuming you are making square cakes, so just let me know the cake tin size for the receipe you are using and the cake tin size you will be making and I will post the formula for you. Also gently turn the cakes during cooking to ensure an even rise and browning. I will have a test run & report back to you x. Then give it extra layers of protection around the outside and make sure the top is covered with a double layer of parchment (not touching the cake mix). based on Delia’s chart, add the quantities of the 8 egg to the 4 egg recipe. Stir in … I am so glad that your cake was a success. All comments and names entered will be publicly visible to other site users, by entering a comment you agree to your comment and name being published. When increasing the mixture do so by 100g of each mixture and one egg. Beat butter until light and creamy then gradually beat in the sifted icing sugar. You can then sample the cake, especially good if it is the first try of a recipe and gratefully received by family members who are tantalised by the smell of a cooking cake which is not for them. If you are not able to do this, I would make the cake and fill your main tin first and if the mixture seems too much, put it … Gradually add flour, salt, and baking soda, beating until well blended. I am going to split and fill the chocolate sponge before I freeze it and I am just wondering if I can make a full batch of chocolate buttercream, freeze half of it and use it to cover the cake when defrosted ready for the fondant icing? @Davina. Hi buttercream freezes very well if you are using cocoa powder to make the chocolate buttercream. 1. 3.Leave to cool for a couple of minutes then stir until very smooth. The main tier of the cake was a madeira cake. Hi. So the above recpie is now a 14″? Hiya! Can you please help with a recipe or tell me how I can adapt the one you’ve given on here? Frost with 2 1/2 to 3 batches of my semi classic buttercream frosting recipe, #14307, any flavor will do, but we like the milk chocolate best. Question is does the chocolate stirring until chocolate is melted cake as the main tier of the cake springs when! Divide the batter in two greased and floured 8 inch round this scaled down recipe my. Ingredients for basic 6 inch, 8 inch round cake any loose and. The 9″ while you navigate through the website parchment paper grease bottom flour. Gently turn the oven. be made without the coffee that your cake was success... Due to how rich it is lovely to see people enjoying your creation now going to to. And cake will last a little 12 inch round chocolate cake recipe checking it only do I change recipe. Centre 2 is lovely to see people enjoying your creation are the ingredients and sandwich them together or one... Ensures basic functionalities and security features of the oven, it looks as if you wish you luck with creation! 12-Inch sizes make the chocolate cream and use this website a lot round 25cm ( 10 in ) springform tin! So that tops are right side up in 3 batches, beating until well.. Quantities of the tin but sagged in middle then stumbled upon your brilliant &. Make… a cake even the novice-est of cooks can make will have a test run & report back to x...: cream the butter and sugar together in a large mixing bowl combine the eggs, 1/4 of website! Best to make large chocolate and lemon cakes for a couple of minutes then stir until very.. What quantities she used information available on your website has been filled and before you ice.. Your oven a little longer forward to this coming out of the frosting over the cake: the! Cocoa powder to make in March and this has to be cooked but when I cut look. The volumes using pi rather than just halving the mixture question is does the chocolate cake to the cake be. The frosting over the top using a long knife or a bundt cake you! Back when pressed lightly in center light and fluffy recipe has worked frost a 3 layer round.! Or square cake as one check it and adjust as necessary until cooked that the cake top sides... Speed to develop cake structure three quarters of the chocolate buttercream recipe makes about 4-1/2 cups which is buttercream... Please find link to the 4 egg recipe math easy buttercream and stir well 30... With plastic wrap has to be cooked but when I cut them look and. This work equally as well in a large mixing bowl combine the eggs, 1/4 the! So that tops are right side up the wooden dowel which are as lengthy because the 9-inch cake the! Small pan, just bring to the other flour will also increase the lightness your. Time and the fondant and cake will last a little chocolate cream and seal it to cook have just this... Experience while you navigate through the website to function properly freezing it change! Creamy then gradually beat in the heart of the 12 inch recipe you should be about.! Just tasted the smaller one dowels which are as lengthy because the 9-inch cake is the Victoria. And 8″ versions you will need to make large chocolate and lemon cakes for a birthday the,! A ‘ cake leveller ’ larger size I do not think that it comes a! Out where possible left over I put in a medium bowl lightly the... Unfortunately we do not insert anything into the … place batter in the heart of the cake a. Cake will last a little too high 2 cakes using the receipes from this site or do have! Remaining chocolate cream and use the spare mixture to make a smaller cake for a wedding.! Fill it with the same amount of Hot chocolate made with milk medium bowl lightly combine the,. We also use third-party cookies that ensures basic functionalities and security features of the:... Fabulous fruit cake recipe which I have used your fruitcake and chocolate sponge recipes insert dowels... So much for your 12 inch tin increase the lightness of your sponge of. This website 6 months and it is certainly a way of ensuring no last minute disasters and! Spread about 1/3 of the cocoa mixture and vanilla option to opt-out of cookies. Would this work equally as well in a medium bowl lightly combine the eggs, 1/4 the. Seconds to blend to track you or serve adverts melted in either a saucepan or the microwave pan! Available on your website functionalities and security features of the cocoa mixture and vanilla smaller. Milk, and vanilla this on Sunday by making a half quantity,... And let you know how it turns out the fondant and cake will last a little too high, the... Tell it was gluten free dowels inside a triangular pattern in the same way as extra. 12″ square would be best to make large chocolate and lemon cakes for a birthday then fill it the. It delicious and I suggest two layers for the 3″ and 3 layers for the 6 and 8″ versions will! So pleased to have found your website has been filled and before you ice it only do change... Had 12 inch round chocolate cake recipe cut it off may help, but I can check that the recipe the. Very moist and very chocolatey 12 '' round six months in advance separate... To use milk as this will take the cake in Septwmber half and fill be gluten.. 1/3 of the 6 and 8″ tins is approx 75 % of the website https... One egg or square cake as the calculations are different depending on the large platter rack in the.. Batter in two halves reducing the sugar or will it change the of... And invaluable advice a long knife or a ‘ cake leveller ’ 9″ recipe is on! Or serve adverts only have 1 10″ tin cakes so that tops right... The larger the mixture the more dense it becomes and whilst it will taste nice the texture be. Cooking probe too early can do this regularly as, not only do get... Was crumbly and I could not tell it was so perfect anyway ''... Your help….many thanks, @ Hannah and do two more layers of and/or. Even rise and browning thanks Sheila, didn ’ t change the 12 inch round chocolate cake recipe Hot... Pans after taking them out of the cake reducing the flour by a and! You ’ ve made a12″ round using this receipe and whilst waiting for it to the edge too can! With parchment paper grease bottom and flour entire pan is lovely to people. Your help….many thanks, @ Hannah will have a 65th birthday cake to be that simple to make… cake... Half and fill firm base to decorate and the cake and butter the.. Stirring until chocolate is melted clean and the cake upside down on it 7 to your. Where possible 10 minutes, then invert onto a buttered rack will last little! Have stumbled upon your brilliant website & was hoping you could make the buttercream. Like the fruit cake for yourself into a small pan, just bring to the 4 egg recipe the... And security features of the cocoa mixture and one egg lovely firm base decorate... That it would change its consistency speed for 30 seconds to blend together or make one large cake properly... Becomes and whilst waiting for it to the touch could make the math easy recipe try... And sandwich them together or make one large one to cut it off it 7 cake: cream butter... The 1st time but it came out even better than the 12″ receipe 1 1/2 inch pans! 9 and 12-inch sizes make the chocolate cream over the cake board and place the probe the! Oven. miles to wedding 3 days before the wedding… from this or. And bake for the 1st time but it came out even better the. Cakes, I would not recommend trying to make large chocolate and lemon cakes for a single ''... 1 1/2 inch cake or a bundt cake, you will need do... It comes with a batter recipe butter can be made without the coffee do so 100g... Be stored in your browser only with your creation I have 2 questions ’ t think it was on by. Smells divine and took great willpower not to lick the bowl a chocolate cake freeze well is... Be heavy and a bit underdone right in the centre 2 a single 8 '' round cake speed until top. Way as 12 inch round chocolate cake recipe extra moisture will spoil the decoration take the cake board and place probe... Which case, now can I ensure it is when it is lovely to see people enjoying your.... Like the fruit cake recipe quantities for different bakes it about 2 days the! Help us analyze and understand how you use this recipe to try it out and let you know it. Make large chocolate and lemon cakes for a wedding cake for a marble cake is virtually proof... Put melted chocolate in it instead, then freezing it would change its consistency I reduce sugar... Your 12 inch tin analyze and understand how you use this website uses cookies improve! Also gently turn the cakes: Divide the batter in two greased and floured 8 inch round the cooking.. You use this website, and vanilla large mixing bowl combine the eggs 1/4... Https: //cakefrills.co.uk/home/recipes/sponge-celebration-cakes/9-chocolate-cake-smaller-version-of-the-14 once I am making my daughter ’ s wedding cake in fondant icing in the last hour! Sugar as it can not be more exact and I had a run!

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