Epicurious Double Chocolate Layer Cake - scaling down recipe?
I want to make the Epicurious Double Chocolate Layer Cake for my friend's birthday, but from the comments I've read, it seems like you get an absolutely enormous, 3-layer tall cake (if you use 9" pans, which I plan on doing). Is there anything about the recipe or its ingredients that suggest it might be problematic if I scale down the recipe by a third to make 2 9" layers? I'm not a very experienced baker so I'm cautious about experimenting. Any other tips would be appreciated as well!
For cake layers
* 3 ounces fine-quality semisweet chocolate such as Callebaut
* 1 1/2 cups hot brewed coffee
* 3 cups sugar
* 2 1/2 cups all-purpose flour
* 1 1/2 cups unsweetened cocoa powder (not Dutch process
) * 2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 1 1/4 teaspoons salt
* 3 large eggs
* 3/4 cup vegetable oil
* 1 1/2 cups well-shaken buttermilk
* 3/4 teaspoon vanilla
For ganache frosting
* 1 pound fine-quality semisweet chocolate such as Callebaut
* 1 cup heavy cream
* 2 tablespoons sugar
* 2 tablespoons light corn syrup
* 1/2 stick (1/4 cup) unsalted butter
I read a couple pages of reviews (couldn't read all 1000!) and most people just do 3 9" layers. I found one person who did what I want to do, with poor results...but while I don't recall what she/he specifically said, I recall that it wasn't sufficient to make me think this would be a bad idea.
I don't think you should scale it down. The recipe is for two 10-inch layers, but it also successfully makes three 9-inch layers. If you want a two-layer, 9-inch cake, bake it in three 9-inch layers, use two of them, and stick the third in the freezer. Then have it later, perhaps as a more casual, unfrosted cake at home. You'll probably want to make a smaller amount of ganache, which would not pose the same risks that changing the cake recipe would.
Some of the reviews are pretty amusing, like the people who put the whole recipe in two 8-inch pans because that's all they have, and are surprised when they overflow in the oven and make a mess.
re: Caitlin McGrath
Agree with making three layers and just keeping the third.
The cake recipe is perfect. Why mess with it?
I've made it dozens of times. If I want a smaller cake recipe I use the Hersheys Black Magic recipe instead. I usually add an ounce or two of chopped chocolate to the black coffee.
This is my favorite chocolate layer cake recipe. I wouldn't mess with it. It is amazing and if you're not a very experienced baker, I'd suggest sticking with the recipe as written. It looks great once assembled. I weigh each filled pan before baking to be sure the layers are all the same size and bake evenly. It is a heavenly dessert. Enjoy!
Other than the addition of the callebaut to the hot coffee and a little cocoa difference, this recipe is essentially the same as the Hershey black magic cake which makes 2/3rd the amount of batter. I would just add 2 oz of chocolate to coffee to make 1 c of hot coffee and use the Hershey recipe.
Aw, be brave. Go ahead and scale. If you calculate the 2/3 amounts and write them down first, it shouldn't be an issue. Measuring out 1/3 of a teaspoon may be a bit of a challenge, but you should be fine using a gently rounded 1/4 teaspoon. Baking mixtures are slightly more forgiving than we give them credit for. Extra bonus: if you buy a small carton of heavy cream for this, you'll have 1/3 cup left over for some other use!
Just made this for a friend's birthday last weekend. I'd encourage you to make the whole darned thing and send people home with leftovers if you don't want to keep it around. Oh and I used chocolate from Trader Joe's (their Pound Plus bar and a Valrhona one), as well as TJ's cocoa powder. Much less expensive than going the Callebaut route.
Thanks for everyone's advice! I ended up making the recipe as is, and used the Trader Joe's pound plus bar.
My friends adored the cake, but I actually didn't like it as much as I expected. Perhaps it's because I can be a bit overwhelmed with too much chocolate, but I found the taste a tad dark and the cake a bit dry.
I know this is an old post, but I while comparing chocolate cake recipes I happened to notice that the chocolate cupcake recipe in Molly Wizenberg's book, A Homemade Life (of the orangette blog) is the epicurious recipe divided by 3. It's not credited as such in the book, but she does have a blog post from several years back where she makes this cake. The only difference for the cupcakes is she uses yogurt instead of buttermilk, which is a pretty common substitution, and when reducing the baking soda in the recipe brings it down from 2 tsp to 1/2 tsp. Otherwise it's exactly a third of all the other ingredients to yield 12 cupcakes. Thought this might be helpful for others, I plan on trying it out tonight.