Question about the famous epicurious double layer chocolate cake
I've been wanting to make this cake for a long time, but I definitely don't want to make something that big since it would just be for my girlfriend and me.
Is there any reason why I can't divide the batter recipe by 3 and make a single 9-inch layer instead of three 9-inch or two 10-inch layers?
flzhang, I'm one of the biggest fans of this cake however, I've never tried to decrease the size of it...but I *believe* some of the reviewers have done this and I would therefore suggest that you peruse the reviews there on epicurious if you have not already done so...hope this helps!
I think the most chocolatey cakes are the ones w/ less flour, more like the molten chocolate cakes but if you want to be bowled over with chocolate, this triple chocolate celebration cake would do it:
I don't do the fruit on top because it's too hard to cut, as pretty as it is. I use a pastry bag and pipe rosettes all over the top of the cake w/ the mousse.
These are the ingredients in your cake.
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
Because you want only about a third as big a cake, I think you can get away with dividing everything by 3 except for the vanilla. I would only take it down to 1/2 a teaspoon. The salt should be down to about 1/3 of a teaspoon.
That will keep all your ratios correct. It should fit in 1 9inch round cake pan.
re: Hank Hanover
I am wondering - with the reduced ingredients, would you split the one 9" round and frost the middle of the layers?
I just made this cake for Mother's Day - I used 2 9" pans and then used the rest to finish in 11 cupcake molds (these went into the freezer - after frosting and flash freezing).
It was a very good cake - but I think I was particularly taken in with the Callebaut chocolate. It was my first experience with this chocolate.
It also reminded me how I need to get a rotating cake stand to make the frosting application a little easier. one more thing to store!
Well, the OP really seemed to want to reduce the size of the cake dramatically so I gave them a way to do it. If I wanted 2 layers, I would cut the recipe in half and make 2 8 or 9 inch layers.
If I wanted to slice a layer in half, I would cheat and use a leveler like this one: http://www.amazon.com/Wilton-415-815-....
I don't trust myself to cut a flat level slice. Although it would be a lot easier with a rotating turntable.
Callebaut is my "go to" chocolate. I really like the "Callebaut 835" 54% semisweet chocolate. It has a lot of cocoa butter so I can use it as a dip or I can make my truffles with it in a ganache. I know it is highly fashionable to use 70 and even 80% for ganache but you have add a bunch of sugar to make it edible and it tends to get grainy.
By the way, a whole bunch of people are going to disagree but I'm used to it and nobody objects to my truffles.
Anyway, Callebaut 835 would go very well in this cake.
I have been seriously thinking about splitting two layers and making a 4 layer coconut cake with pineapple curd filling.