the boy who bakes chocolate cake

So, each time I’ve made this, it’s been kind of a mess; it never looks like the pictures in the books or the pretties I’ve seen online.And each time it’s come out of the oven and been brushed with that sugar syrup, it looks like I meant to do whatever I did. So happy to hear that 😀 Thanks so much for your tips! I have now been requested to make this with just 2 thicker layers and I’m not even sure if that’s possible. I used your design idea here — I used a sour cream lemon cake instead of your cake — the buttercream along with the jam and fresh raspberries was delicious! Hi Chloe! This is quite a large cake and I did not have much frosting left over myself. We have some rather large pieces of furniture down here that we had to move (giant sectional + chaise, book cases, tv, etc). Raspberry jam is also a great option! Reduce speed and add eggs one at a time fully incorporating after each addition. Thanks so much for the feedback, Jo! I know it’s her way of playing/teething, but omg, it is brutal. This cake was amazing! What a gorgeous summer cake! The cake tasted so amazing, and was finished the same night! Did you make any substitutions at all? Thank you! ), Added other, “Absolutely amazing. Add white chocolate and whip until smooth. I knew that puppies were a lot of work, but this is a whole ‘nother level of craziness. I would like to make a three layer cake using 9 inch pans, would I need to adjust the recipe for that? To help ensure your cake layers bake up nice and flat, check out my. Hi Megan! An inexperienced baker here. I haven’t tried this cake recipe but I’m very excited to do so! The batter was overmixed — once you start adding the flour, mix on low and only just until the flour is incorporated. Anyway, when I had a pan of 6, they seemed to get more golden overall instead of just the edges and had a better rise. Is everything a cake?! Be sure to chill the cake well before transport. Used 3 10 x 3” pans. Would that work? “My mom surprises me every year, but this might have been the best one.". Hi Olivia, I absolutely love all your recipes they’re so good. I worry that there would be too much cake batter for two 8″ pans and that it would spill over (unless they are 3″ tall). So happy you love my cakes! I love the raspberries peeping out between the layers. So glad to hear that 🙂 Thanks for the feedback! I’m not totally sure but it sounds like you’re doubling the cake recipe? Did it seem underbaked? the weight of the cakes pushed some of the meringue out. The sponge came out heavy and dense (I make cake regularly and this is never usually the case) and the proportions for the icing seemed totally out – producing way more than was necessary and it felt like a real waste of ingredients 🙁. Hi! Your email address will not be published. No recipe adjustments needed but you’ll need to reduce the baking time. Converting pan sizes is always tricky. I basically just made sure each was cut in half. I’ve made this cake for 4 separate occasions now and everyone loves it. A perfect flavour combination! I doubled it. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Hi Elisabeth! 4. Will blueberry and white chocolate complement each other? I just have a few questions: I only have and electric hand mixer – does this change any of the instructions (i.e. So glad you liked it though! Hi Michael! Converting pan sizes is always tricky. Overmixing develops too much gluten which can lead to a cornbread taste. Hi Teresa! I haven’t tried it myself with milk chocolate so not sure how strong the flavour will come through. Can I freeze the white chocolate and raspberry cake fully assembled please. The birthday boy was blown away by the special delivery. Is there any way I can make this gluten free? I would thaw the berries first and they will be a bit more liquidy/mushy, but they’ll be between the layers anyhow so I think it would be ok 🙂. 3mins). Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). I made this to celebrate our return to school and everyone loved it! Thanks on advance! Copyright © 2010 - 2021, Liv for Cake. The chocolate is melted with the milk in step #1 and that’s what’s used in step 6 of the cake batter 🙂. Your cakes look so amazing, and i’m hoping to make this cake for my sister’s 25th birthday (feeling a bit nervous because I’m inexperienced haha) :)) My arms and hands are just shredded and bruised from those puppy teeth. This recipe was adapted into sheet cakes and homemade raspberry sauce was plated below the cake. Or will that mess up the texture. If just the cake layers it takes a couple hours on the counter. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I haven’t baked it myself in a 9×13 pan, but I would 1.5x the recipe and make cupcakes with any excess batter. Jess. Mud cakes are known to be more on the dense side, but it should not be unpleasantly dense or taste like cornbread. 😉. I am making an 8″ 4 layer cake however I want a full coating (crumb coat and then a coat on top sort of thing) do you know the quantities best for the buttercream? Hi Tania! So happy to hear you loved it! 5-10mins)). There was honestly a point this weekend where I was like, this is hell. The baking powder should be about 12g, not sure why it shows in ml! so id like to know before giving this recipe a try. Always love reading your recipes for inspiration. The icing snapped my whip attachment in two. We just had problems with the icing. Hi Liv! Sorry, this one turned out overbaked for you! Hi Saachi! I’ve never actually made a mud cake before so I’m not sure. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html. I guess I did one mistake though, I put the cake in the freezer before covering it with fondant. In the grand scheme of things, it could have been a lot worse. Thank you for the great feedback 🙂. Can be assembled in steps? I made my own seedless raspberry puree to put between the layers and added fresh raspberries as well. It was soggy. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. What could I do to ensure they turn out correctly? “I thought it was just another parcel when I saw it on the table,” her son said. Enjoyed eating this cake! Maybe toss them in flour just in case and do not thaw them first. I baked at 10 deg less than recipe (my oven runs hot) for 35 min. You should be able to swap the chocolate no problem. Thanks. I love your elegant and simple designs! Hi Liv, Or you can 2/3 the recipe by setting the Servings slider to 10 or 11 – though that will give you some odd measurements. Switch to paddle attachment. It’s doable, but might take up to 30mins or so and be very tiring. Let me know if you try it! You can tell the cake isn’t straight vanilla, but the white chocolate isn’t crazy strong. This recipe looks amazing… I can’t wait to try. The four-layer chocolate, raspberry jam and buttercream masterpiece took two days to complete. I’m honestly not totally sure. ago with the intent to post it in July. 10 oz white chocolate chopped, melted, cooled. Hi Hariette! Ingredients for Healthy Chocolate Cake. My cake pans are 2″ deep, but 3″ would work just fine too. Made it for a friend’s birthday and she was obsessed. I exaggerate a bit when I say flooded — it was a slow leak in a cracked pipe that cause water to seep up from under the floorboards. I am so keen to try this recipe tomorrow! (eg 8 x 4 inch tin. I am very excited to give this a try. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I suspect that half would make three 6″ layers or you could try two but they would be taller (adjust baking time if so). I’m actually not a fan of white chocolate. Would this be classed as a mud cake? Thank you for the recipe! I have a couple quick questions and I’m sorry if anyone else has asked before. The flavors are there and delicious. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. And how many layers does this recipe produce. The assorted cake platter ($65) features the bakery’s best hits, including the beach tofu cheesecake, red velvet, and hummingbird cake. For the buttercream – I assume it’s ok to color it with gel colors? I will definitely use this other recipe for the 2 pans. I ended up buying 8-inch pans and made this cake for my Daughter’s first birthday and oh boy it was a hit. I made your caramel apple cake the other day and it was a hit! Hi! She loved it as well. I cooked it for a little less time probably more around 25 to 30 minutes and it came out really great. What did you end up doing and how did it work out?? How much of milk does one add to the chocolate when melting it? From Classic Cakes to Holiday favorites and everything in between. Would love to know how to improve! i have made several white chocolate cakes and they all ended up tasting just like vanilla cake. Like a wet sock in the rain. You can try to reduce the sugar to 1.5 cups instead. If you like, you can reduce the granulated sugar in the recipe to 1 1/2 cups instead. Your cake looks amazing. If you don’t like raspberries, this white chocolate cake would be just as delicious with blueberries, blackberries, or strawberries. All my cakes bake up flat because I use baking strips – it really helps! You can if you like! Press half of the chopped raspberries evenly into the frosting. A real crowd pleaser! Dense and rich. This will give a darker crust. Hi Sheryl! Your cakes look so amazing and I’m hoping to make this cake for my sister’s 25th birthday 🙂 Required fields are marked *, Hi, what pan size did you use? Thank you. And another one with 2% fat content yogurt – regular if you want runny frosting (main photo), Greek if you want thick frosting (photo below). My mom just asked for it to be made again for mother’s day! hi, i just wanted to ask, does the white chocolate taste really come through in the cake or buttercream? Here are a couple of things I noted: -They seem to bake better with fewer cupcakes in the pan.

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