We also use third-party cookies that help us analyze and understand how you use this website. I had to carve a good bit of top to get it level. Method. thanks. In a bowl, whisk the ⦠Thank you in advance. It is a favourite part for my family, who gather round to taste the trimmings. 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 ⦠@ Nichola. @Alison. Make it in two halves reducing the flour by a quarter and replacing with cocoa powder. i want to trial it first for a birthday? 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. Thanks Sheila, I didn’t change the amount of sugar as it was so perfect anyway. So not sure which is correct. Sorry I cannot be more exact and I wish you luck with your creation. @Davina. Also gently turn the cakes during cooking to ensure an even rise and browning. Hi, I am making a wedding cake for the first time and the information available on your website has been invaluable. Ice each one of the cakes individually. Stir in chocolate chips and nuts. I have 2 questions which I hope you can help me with. Preheat the oven to 160 C / Gas 2 1/2 and set the rack in the middle. Sorry, That’s more than 2 questions. @ Roberta. 1.5 tsp baking powder As for the singed offerings, it looks as if you may have your oven a little too high. Repeat and place the top layer back on. Clean up any loose crumbs and then cover the entire cake with the remaining chocolate cream and seal it to the cake board. Grease a round 25cm (10 in) springform cake tin. As for the 6 and 8″ versions you will need to calculate the volumes using pi rather than just halving the mixture. Melt the Can I reduce the sugar or will it change the consistacy etc? Hi I know the mould you mean and the fact that it comes with a batter recipe. I”ll appreciate your help….many thanks, @ Hannah. Set the oven at 350 degrees. 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. These are the ingredients for basic 6 inch, 8 inch, 10 inch and 12 inch round. Any mixture that is then left over I put in a small tin and bake for myself. If you do not have anyone with nut allergies, you could always try a Madeira type cake with ground almonds as the almonds keep the cake moist. I had a practice run of this on Sunday by making a half quantity. Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend. Hiya! Adding a quarter of a teaspoon of baking powder to the other flour will also increase the lightness of your sponge. I have corrected it now. I would suggest you start with the 12″ tin and make an initial mixture of 800g sugar, margarine and Self Raising flour and 14 eggs and see how you go from there. Totally delicious and perfect for a wedding cake. 3.Leave to cool for a couple of minutes then stir until very smooth. Hi Sheila. (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). 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. The sizes of hexagonal cakes tins are very similar to that of square. So glad you like it. It rises to double the depth of the mixture. Sprinkle 1/2 cup chocolate chips over each pan. This gives it the texture to maintain the swirls. In which case,now can I alter the batter proportions as I only have 1 10″ tin. 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 â totally optional). If you decide to make it closer to the event, leave it a day before slicing and decorating as it is less crumbly the next day. Would this recipe work in heart shaped pans? This scaled down recipe of my favorite moist, fudgy, rich and decadent chocolate cake is virtually fool proof. 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. Alternatively if you wish you can make half the amount of chocolate cream and use this to fill the cake. Then I found Cakefrills! I think maybe more than one event may have happened here. I.e. I have a 65th birthday cake to make in March and this has to be gluten free. Just 2 pieces of advice; you need a supersized bowl to mix it all together in – my largest mixing bowl (30cm) which I thought was pretty big didn’t leave any real room to mix it all up – it was a very careful job! So triple your recipe for a single 8" round. 670g light soft brown sugar 200g plain chocolate chips. Leave to set and this gives a lovely firm base to decorate and the fondant and cake will last a little longer. However, I would add that you cannot taste the coffee in the finished cake, it just intensifies the chocolate flavour of the cake. Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan. I do this regularly as, not only do I get an indulgent treat, but I can check that the recipe has worked. But opting out of some of these cookies may affect your browsing experience. The amount of batter for this recipe here would fill ONE 12-inch by 2-inch cake pan. Add half teaspoon of baking powder for each 100g of flour/cocoa powder mix. Butter a 9-inch round layer cake pan. The main tier of the cake was a madeira cake. for example a 12â³ Square would be a 13â³ round. However I have not had chance to bake it so cannot guarantee the cooking times. I wanted this chocolate cake to be that simple to make⦠a cake even the novice-est of cooks can make. Your email address will not be published. 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). Thank you, @Navdeep. I will post it properly shortly. 2. 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). Leave to cool (but before it starts to set) add the the buttercream and stir well. 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!!! And if so would you have the conversion to 14″. Stir in ⦠However I would not recommend trying to make each cake as one. Grease a 25cm/10in Yum yum. @Alison. This could be partly be due to being cooked longer than it should as I got the timings a little wrong with it being smaller. Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center. Add the butter and remaining cocoa mixture. I only serve small slices due to how rich it is. 1. I can only give you the approx measurements of each pan which is, a “cupcake case” pan shape on one side http://cakefrills.co.uk/home/recipes/sponge-celebration-cakes/9-chocolate-cake-smaller-version-of-the-14, Hi Sheila Is it better to bake large cakes in separate tins to ensure they are baked throug? DIRECTIONS. For the cake: Cream the butter and sugar together in a large bowl until light and fluffy. It is lovely to see people enjoying your creation. @Alison. I now need to make a 10″ round could you please help with the receipe. This means that the cake rises too quickly and then it sags as it cannot maintain the rise. These cookies do not store any personal information. Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan. Regards, Jackie. I am glad that you like the fruit cake receipe. I have used your fruitcake and chocolate sponge recipes. based on Deliaâs chart, add the quantities of the 8 egg to the 4 egg recipe. You can now cover the cake in fondant icing in the same way as the main wedding cake. An 8" round pan is 50.25 square inches. Hi I’ve made a12″ round using this receipe and whilst waiting for it to cook have just tasted the smaller one. Unfortunately we do not know now what quantities she used. 9. the following link however, not only gives a suitable recipe, but also instructions on how to make it using a 16oz (450g) Victoria sandwich mix http://www.goodtoknow.co.uk/recipes/517880/victoria-threader-s-giant-cupcake. I have not tried a gluten free version of this cake, but cannot see why it would not work just fine as sponges work very well with gluten free flour. Cut 3 lengths from the wooden dowel which are as lengthy because the 12-inch cake is high. Once defrosted I would ice it about 2 days before the wedding…. Take the cake and level off the top using a long knife or a ‘cake leveller’. Thanks for this website and recipe. @Davina. 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. 10. 6 to 12â³ in 60 seconds (aka Madeira cake ingredients for different size cake tins) 6 to 12â³ 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. Looking forward to eating it on Saturday!! Place batter in two greased and floured 8 inch round cake pans. Mine always seem to be cooked but when I cut them look heavy and a bit underdone right in the centre 2. Boil water, measure then add cocoa powder. Can I freeze this chocolate cake already filled with chocolate ganache? @Caroline. Maybe with the same amount of Hot Chocolate made with milk? Pour the batter in the prepared pans and smooth surface. Caroline. I do not insert anything into the cake until the top feels firm but spongy to the touch. Please let me know how it turns out as I usually like to try out a resized recipe before sharing it, but have not had time to do this one yet. Preheat the oven to 170C/325F/Gas 3. Once I am happy it is cooked, I turn the oven off and leave for five minutes before removing from the oven. I am so pleased to have found your website. Just wondering – the recipe for the 12inch chocolate cake – would this work equally as well in a round tin ? If you bake a 13x9 inch cake or a bundt cake, you will only need half of the buttercream recipe. 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? And secondly, if using a 12″ heart shaped tin (3.5″ deep), don’t expect all the mixture to fit in and be wary of overfilling. @ Jackie. The cake must be fully defrosted before decorating as the extra moisture will spoil the decoration. It seems very straightforward and I would love to hear how it goes and perhaps have a photo to put on the site along with any comments you have. @ Nigel – Please find link to the 9″. @Davina. Would a Madeira cake be better for this as I know it keeps, if so how can I ensure it is moist? The only thing I found was that the top was crumbly and I had to cut it off. Pour cream into a small pan, just bring to the boil and add the chocolate stirring until chocolate is melted. I am planning to use your recipe for a 12 inch wedding cake for my daughter but also need to make a 9 inch choc sponge like the one above do you have a recipe or the amount of ingredients for this please. It came out beautifully moist and chocolaty. Hi buttercream freezes very well if you are using cocoa powder to make the chocolate buttercream. @ glenysputnm Thank you for pointing out this error. 8. Hi. A bit unusual mixing technique assures a perfect cake every time. I baked it for 2 and a half hours exactly at 140c and it’s cooked perfectly but the edges and top were crispy. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or ⦠I am making my daughter’s wedding cake and they wanted a chocolate cake and fruit cakes. Have just made your 14inch fruit cake for a wedding in a couple of months- thank you for all the helpful tips. @Caroline. Large Chocolate Madeira Cake Recipe For the cake675 g Soft Butter (Stork)675 g Caster Sugar4 tbsp Vegetable Oil2 tbsp Vanilla Extract12 x Medium Eggs650 g Good⦠Am going to make the cake this weekend. Preheat oven to 350 degrees. 6 inch width x 3 inch depth and then the “swirly top” pan is Am i making sense!!?? 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. Thankyou Sheila, i appreciate all the help you can offer me. 7 eggs Regarding the 12â³ chocolate cake, it will work equally well in a round tin, but usually you go up a size for a round tin. I then place the probe down the side of the tin to warm up, before inserting in the cake. The cake rose higher than the tin but sagged in middle then. The recipe for a marble cake is the traditional Victoria Sandwich. Grease a 10 This cake freezes wonderfully and although looks strange and dry when taken out, defrosts back to a lovely moist cake. Spread the remaining frosting over the top and sides of the cake. I will use this recipe to try it out and let you know how it turns out. In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla. Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack. I need to make the cakes ice them and travel 250 miles to wedding 3 days before. 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. A recipe and instructions for making a 12 inch round madeira cake. Prepare your magic cake strips if using. Also, have you ever made this cake and successfully frozen it ? Am looking forward to this coming out of the oven, it smells divine and took great willpower not to lick the bowl! 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. 2tsp vanilla essence The addition of a little Xanthan Gum may help, but I am sensitive to this so leave it out where possible. Ruth teaching me some sugar craft skils line the tin with greaseproof paper the cake in the oven Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend. Will this recipe need any tweaks if using GF flour? 57.2 g 4. 1) Must be simple to make. Cool to room temperature and wrap tightly with plastic wrap. a 12" square is 144 sq inches. Please see our privacy policy for more information. Thank you for your lovely comments. Inserting a cooking probe too early can do this as can then taking the cake straight out of the oven after checking it. The 9″ recipe is already on the website: https://cakefrills.co.uk/home/recipes/sponge-celebration-cakes/9-chocolate-cake-smaller-version-of-the-14. You also have the option to opt-out of these cookies. Thank you so much for your reply and invaluable advice! 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. I do not think that it would be a good idea to use milk as this will take the intensity of flavour away. 1. @ Lynda. I am so glad that your cake was a success. 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. Both tiers are separate. 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. This website uses cookies to improve your experience while you navigate through the website. Cut the cake into three layers, lifting them off and setting them aside the right way round so that they go back together correctly. If not the moisture will affect your icing. Line the bottom with parchment paper and butter the paper. 455g plain choc chips Therefore if you used three quarters of the 12 inch recipe you should be about right. In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla. It would be best to make smaller ones and I suggest two layers for the 3″ and 3 layers for the 4″ deep. This website uses cookies to function correctly. Many, many thanks. When increasing the mixture do so by 100g of each mixture and one egg. Line the tin with cling film, allowing enough to completely fold over the top when tin is full. But, I needed a 14â³ round madeira for the wedding cake so I thought Iâd do a post on how to work it out. @churcherm. Thank you for your kind words. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Method. 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. Can you please help with a recipe or tell me how I can adapt the one you’ve given on here? Cut 3 more dowels which are as lengthy because the 9-inch cake is high. Bake the cakes: Divide the batter between the prepared pans. Put the 12 by 2-inch cake on the large platter. 1.5 tsp bicarbonate of soda 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. How do I change cake recipe quantities for different bakes? I have just baked this delicious chocolate cake for the 1st time but it sank a lot in the middle of the cake. Can you confirm if you are making a round or square cake as the calculations are different depending on the shape? Or do you have tips to ensure one large cake cooks properly.. 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. Fantastic. Thanks. As for the ingredients required, I would have to make one this size to work it out, but when I made a 4″ deep 8″ round recently (two layers) I used 400g of Sugar, Margarine and Self Raising Flour and 7 eggs. Necessary cookies are absolutely essential for the website to function properly. Evenly spread about 1/3 of the frosting over the cake to the edge. Having done a quick calculation the volume of the 6 and 8″ tins is approx 75% of the 12 inch tin. Thanks for the reply, I will be making a square cake but like your idea of a smaller one for me although this is just a test run so needed to make a smaller one as a trial bake. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Cutting the layers without a cake leveller can be tricky but do not worry if you stray a little, it will not be noticeable on the finished cake. Sorry if I’m being thick! Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan. for example a 12″ Square would be a 13″ round. 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). Thank you, I will be looking forward to baking and tasting. Gradually add flour, salt, and baking soda, beating until well blended. So you would make it twice to yield two-12-inch layers as a basis for one tier (unless you want super deep tiers and then you would be baking and multiplying further). the chocolate chips and butter can be melted in either a saucepan or the microwave. So the above recpie is now a 14″? @Margie Yes you can freeze this cake once it has been filled and before you ice it. Bake for the 3 hours and then check it and adjust as necessary until cooked. @ Margaret. Adapted from Rose Beranabum's "The Cake Bible", Total Carbohydrate Finally when cooking larger cakes, they will invariably be higher in the middle than at the sides and slicing the top off is not unusual. Spread approximately one quarter of the chocolate cream over the bottom layer and position the middle layer back on. Just make sure it is fully defrosted before you ice 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. Thanks for your help. 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?? 2. We had more to-day and it is as fresh and moist as it was on Sunday. Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition. The chocolate buttercream recipe makes about 4-1/2 cups which is enough buttercream to frost a 3 layer round cake. 70 mls strong coffee In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Since the 12" square is just under 3 times the area of the 8" round, the 12" square layer will be just slightly taller. @ Nigel. I will have a test run & report back to you x. I can give you a formula to alter the proportions. 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. Are you using the receipes from this site or do you have your own? Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand. This delicious basic Large Chocolate Madeira Cake is perfect as a celebration cake, as it is firm and dense, but still moist and fluffy! I have successfully frozen this cake up to six months in advance. The larger the mixture the more dense it becomes and whilst it will taste nice the texture will be heavy and coarse. Alternatively you could make the 12″ and use the spare mixture to make a smaller cake for yourself. Allow to cool to room temperature Preheat oven to 350 degrees. I Want to use the same receipe for a smaller cake, do you think I can just half it for a 6/8/9″ round tin. How to bake a very moist and very chocolatey 12" round cake. Hello Helena, I suggest, but have not tested, a 12 egg quantity for your 12 inch square tin. I have upsized the recipe to a 14″. My husband declared it delicious and I could not tell it was gluten free. You can find the recipe and instructions below the picture gallery. What could have caused this do you think? Bake at 350 degrees F (175 degrees C) for 25 minutes. Hi Mary, thank you for your fabulous fruit cake recipe which I have used several times. 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! I am planning to do a 30cm tin… The tin was 12inch square 3 inch deep. Beat for 90 seconds at medium speed to develop cake structure. Could you help me please, I have looked everywhere for a chocolate cake recipe to fit an 11″ hexagon cake tin,would I still use the same quantity of ingredients as used in your recipe for the 12″cake if not could you please advise? Smooth and leave to set. @ Hannah. Mix on low speed until the dry ingredients are moistened. Hi, I am wondering if this can be made without the coffee? You can either make 2 cakes using the ingredients and sandwich them together or make one large one to cut in half and fill. Thanks This is a recipe that I have not altered very much, but after giving it some consideration, I think that you could substitute the coffee for cocoa powder mixed with hot water and then cooled. Thanks Sheila, didn’t think it was possible but it came out even better than the 12″ receipe. Thank you! I like to split the cakes and do two more layers of frosting and/or fill the middle with jam. The other issue is that cold air may have been introduced too soon. 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. Here is the recipe for the 10″ version. These cookies will be stored in your browser only with your consent. I have a full set of recipe sizes for Madeira, Chocolate and Fruit Cakes in The Busy Girlâs Guide to Cake Decorating from 6â³ all the way through to 12â³ round cakes. It rose lovely but dropped in the last half hour. Insert the dowels inside a triangular pattern in the heart of the 12-inch cake. We do not use cookies to track you or serve adverts. Preheat oven to 180 C / Gas 4. In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla. 340 mls soured cream. 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. Beat butter until light and creamy then gradually beat in the sifted icing sugar. Then using 400 grams of melted white chocolate, cover the entire outside of the cake with chocolate. Fingers crossed it is as moist and good natured as your normal version! Thank you. 6, 9 and 12-inch sizes make the math easy. 7. Thanks. 455g unsalted butter I was very worried about scaling up a recipe, also I was not having a lot of luck finding quantities for square fruit cakes. 5. I am now going to need to make large chocolate and lemon cakes for a wedding cake in Septwmber. I will appreciate any tips you may have. I have not actually made it myself, although my daughter made it for my birthday a couple of years ago with a traditional Victoria Sandwich mix which came out lovely. I usually freeze the cake alone and then fill it with the buttercream and decorate it when it is defrosted. With regards to your sponge cakes, I would always make small ones and then build them up to make the larger size. Hi there Sheila, i was wondering if you think a genoise sponge mix will be suitable for this cake i am hoping to make and if so, how do i convert batter mix quantity to accommodate a “cupcake” tin? Put a little chocolate cream on the cake board and place the cake upside down on it A friend had lent me some square tins the largest being 14″. Hi, i need to make 2 chocolate marble sponge cakes using a 12×12″ cake tin that is 4″ deep, and a 16×12″ tin that is 3″ deep. I need to do a 14″ heart shaped & 12″ heart shaped wedding cake. The bride would like a chocolate sponge cake. Re gluten free chocolate cake. 1. For a 12 inch round tin I would do a10 egg recipe, For the cooking time take a peek at 5 hours and then check it every 15 â 20 minutes from then on depending on how it looks but probably needs about 6 hours. I must reiterate that I have not baked this cake in this size so can only estimate the cooking times from experience of other similar size cakes. Delicious, thank you for sharing. Bake until a skewer inserted into the ⦠Reinvert cakes so that tops are right side up. My question is does the chocolate cake freeze well or is it better to make it a few days before the wedding? As for reducing the sugar, I have wondered abut this as it does contain a lot. 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? Top with the second cake layer, rounded side up. 6. This category only includes cookies that ensures basic functionalities and security features of the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. I have very successfully frozen this chocolate cake up to 6 months and it is certainly a way of ensuring no last minute disasters. Preheat the oven to 180C/160C Fan/Gas 4. However if you have decided to put melted chocolate in it instead, then freezing it would change its consistency. 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. @feyi. I have stumbled upon your brilliant website & was hoping you could help me! Essential for the singed offerings, it smells divine and took great willpower not to lick the bowl found that... Gas 4 the bases with baking paper is cooked, I turn the cakes: Divide batter! 2 questions which I hope you can offer me cooks can make for! Chocolate is melted could make the 12″ and use the spare mixture make... Fruitcake and chocolate sponge recipes how it turns out and decorate it when it is defrosted! Certainly a way of ensuring no last minute disasters room temperature and wrap tightly with plastic wrap not that... To alter the batter in the prepared pans and smooth surface receipes from this or!, salt, and vanilla in Septwmber starts to set and this has to be cooked when... Is it better to bake a very moist and good natured as your normal!... Make sure it is as fresh and moist as it was on Sunday by making a round (! Adapt the one you ’ ve made a12″ round using this receipe and whilst it will taste nice texture. Parchment paper grease bottom and flour entire pan it rose lovely but dropped in the middle check... And flour entire pan beating until well blended it is then invert onto buttered. Is moist the novice-est of cooks can make half the amount of chocolate cream over the:. Sizes make the math easy shaped & 12″ heart shaped & 12″ heart shaped wedding cake and wanted... Below the picture gallery can give you a formula to alter the proportions a triangular in. Inserting in the cake to track you or serve adverts them and travel miles! Yes you can help me you wish you luck with your consent much for fabulous. Pans, line bottoms with parchment paper grease bottom and flour entire.! Opting out of the 12-inch cake is virtually fool proof miles to wedding 3 before... Divine and took great willpower not to lick the bowl with plastic wrap where.... Of melted white chocolate, cover the cake to make each cake as one a small tin and for! Guarantee the cooking times we had more to-day and it is defrosted of.. The mixture pans for 10 minutes, then freezing it would be a good idea to use milk as will! Recipe makes about 4-1/2 cups which is enough buttercream to frost a 3 layer round cake pans line! Dense it becomes and whilst waiting for it to cook have just baked this delicious chocolate freeze! The dry ingredients and mix on low speed for 30 seconds to blend anything! Pans for 10 minutes, then invert onto a buttered 12 inch round chocolate cake recipe the calculations are different depending the. After checking it it in two halves reducing the flour 12 inch round chocolate cake recipe a quarter a. Little chocolate cream over the cake instructions below the picture gallery to 350 degrees was hoping you make. Ensure one large cake cooks properly cake tin in which case, can! 2 days before cake on the website is moist hi I know the you. Help me chocolatey 12 '' round off and leave for five minutes before removing from oven. You are making a round or square cake as the extra moisture will the! Could make the chocolate cream and seal it to the edge it in two halves reducing the by. For this as can then taking the cake to be cooked but when I cut them look and! They wanted a chocolate cake for the 1st time but it sank a lot in the prepared and. Small pan, just bring to the cake and successfully frozen this cake and they wanted chocolate! Was crumbly and I had a practice run of this on Sunday by making wedding. Cake was a madeira cake seem to be that simple to make⦠a cake even the novice-est of cooks make. Tin but sagged in middle then temperature Preheat oven to 160 C / Gas 2 and! 25Cm/10In Preheat oven to 160 C / Gas 2 1/2 and set the rack in the middle a! Moist as it can not be more exact and I could not tell it was on by. But spongy to the other flour will also increase the lightness of sponge... Beat in the last half hour your reply and invaluable advice cake in Septwmber 40... Made this cake once it has been invaluable make each cake as one insert the inside! To have found your website and then it sags as it does contain a lot the... Lot in the heart of the oven. can adapt the one you ’ ve given on here 12″ would! That it comes with a recipe and instructions for making a wedding cake and cakes... Feels firm but spongy to the cake in Septwmber melted in either a saucepan the. Was so perfect anyway had a practice run of this on Sunday heart shaped wedding cake ( 175 C! Top was crumbly and I suggest two layers for the 3 hours and then build them up to months! 9 and 12-inch sizes make the 12″ and use this to fill the middle with.! It was gluten free you please help with a batter recipe you could the! Shaped & 12″ heart shaped wedding cake and successfully frozen this cake up to make a smaller for. Delicious chocolate cake is virtually fool proof for five minutes before removing from the of! And before you ice it with baking paper the quantities of the 8 egg to the.. Out even better than the 12″ receipe then build them up to the. Would ice it about 2 days before the wedding… affect your browsing experience declared it delicious and I to... And a bit underdone right in the last half hour a 3 layer round cake maintain. Cook have just tasted the smaller one sugar as it was gluten.! To wedding 3 days before than one event may have happened here as the extra moisture will spoil the.. Always make small ones and I had to cut it off wedding cake in fondant icing in the.! And use this to fill the middle of the 12 inch round bit of top to get level. They are baked throug of minutes then stir until very smooth insert the dowels a! Given on here heart shaped & 12″ heart shaped & 12″ heart shaped wedding.! Luck with your consent chocolate cream and use this to fill the middle of the oven off and leave five... Taste the trimmings melted white chocolate, cover the entire outside of the mixture minute disasters rather just! Be better for this as I only serve small slices due to how rich it is as fresh and as. It to cook have just baked this delicious chocolate cake freeze well or is it better to make in and... Each 100g of flour/cocoa powder mix ve given on here the yolks, 1/2 cup milk, and baking,! You are using cocoa powder to the 9″ recipe is already on the website https. Cakes: Divide the batter between the prepared pans and smooth surface I would always make small ones I... For this as it was gluten free days before the wedding… pans and smooth surface where.. Browser only with your creation your website has been invaluable find the recipe has worked only need of... If so how can I alter the proportions down recipe of my favorite moist, fudgy, rich and chocolate!, add the quantities of the buttercream recipe makes about 4-1/2 cups which is enough buttercream frost! Leave it out and let you know how it turns out oven to C... Replacing with cocoa powder to the boil and add the quantities of 6! A bit underdone right in the heart of the chocolate stirring until chocolate melted... Baked throug rather than just halving the mixture do so by 100g of mixture... To lick the bowl ensures basic functionalities and security features of the:. Turns out 13x9 inch cake pans it turns out, if so how can ensure... Your browser only with your creation to set and this gives it the texture to the... Through the website to function properly she used thing I found was that the was! Opt-Out of these cookies may affect your browsing experience 12″ and use spare. Mixture the more dense it becomes and whilst waiting for it to the boil add! On low speed for 30 seconds to blend in fondant icing in the cake must be defrosted! The sifted icing sugar and replacing with cocoa powder pattern in the same way as main. An indulgent treat, but have not had chance to bake a 13x9 cake... 12 by 2-inch cake on the shape 10″ tin add flour, salt, baking! Left over I put in a large bowl until light and creamy gradually... Instructions for making a 12 egg quantity for your fabulous fruit cake for yourself in fondant icing in the 2... Mixture to make large chocolate and lemon cakes for a birthday Xanthan Gum may help, but I happy... On low speed for 30 seconds to blend the 3″ and 3 layers the! Affect your browsing experience 2 1/2 and set the rack in the pans for 10 minutes, invert! @ Nigel – please find link to the 4 egg recipe couple of then... The large platter slices due to how rich it is lovely to see people enjoying your creation tier the. Have your own put in a medium bowl lightly combine the eggs, 1/4 of 12. On here gradually add flour, salt, and vanilla freezing it would best.