Epicurious Chocolate Cake Good For Stacking?

Baking By yummymummy Updated 18 Jun 2008 , 1:05am by MessiET

yummymummy Posted 4 Jun 2008 , 7:28pm
post #1 of 16

I would like to try the double choc layer cake from Epicurious but I would like ot know a little more about the texture and durability of it. Has anyone ever used it for stacked wedding cakes?
Also, I've heard some have a problem w/ it sinking. If anyone knows what I've gone through w/ sinking cakes lately, you could understand why I'll avoid it at all costs! icon_lol.gif
Does everyone cook it at such a low temp? 300 seems so low to me. Should I just trust the recipe?

Any info is greatly appreciated! Love you CCer's!!! icon_biggrin.gif

15 replies
yummymummy Posted 4 Jun 2008 , 8:56pm
post #2 of 16


vitomiriam Posted 11 Jun 2008 , 11:26pm
post #3 of 16

I stack that cake all the time with no problems. As a matter of fact, if you look at Nightmare cake in my gallery, three of the tiers are made of that cake. It is sooo delicious and moist! I did have a problem last time I made it with sticking and I realized after that I need to be extra generous when greasing the pan when I make this cake. Also, I do bake at 300 degrees and it turns out perfect. This is the best chocolate cake I've made and believe me, I've tried plenty.

yummymummy Posted 11 Jun 2008 , 11:29pm
post #4 of 16

Thanks! I didn't think anyone saw my post. icon_smile.gif

vitomiriam Posted 11 Jun 2008 , 11:34pm
post #5 of 16

I was searching for something else and stumbled across it. I know how frustrating it can be when you're waiting for an answer that never comes. Good luck with your cake1

ladyonzlake Posted 12 Jun 2008 , 4:52am
post #6 of 16

This is my number 1 chocolate cake...luv luv luv it! Yes, I stack it all the time with no problems. It's always moist and of course delicious! The only sinking problem I've had is when I didn't cook it all the way...It does take at least an hour to bake and more if it's larger. Be sure to put a flour nail in the center while baking! Good luck!

MessiET Posted 12 Jun 2008 , 12:38pm
post #7 of 16

Do you guys use the ganache recipe with it too? Or can you suggest other frosting to use with this cake?

vitomiriam Posted 12 Jun 2008 , 12:54pm
post #8 of 16

I haven't used ganache.

ladyonzlake Posted 12 Jun 2008 , 12:59pm
post #9 of 16

I've filled it with whipped ganache and frosted it with chocolate or vanilla IMBC. The texture is just like any other cake. It's not dense, it's more of a sponge cake.

yummymummy Posted 12 Jun 2008 , 1:07pm
post #10 of 16

Sounds really good! I think I'll try it out just for practice. icon_smile.gif

Dawanka Posted 12 Jun 2008 , 1:16pm
post #11 of 16

Which recipe is this one? Epicurious has many and I also need a chocolate cake recipe for a stacked graduation cake next Saturday.
Thanks Ahead

ladyonzlake Posted 12 Jun 2008 , 1:37pm
post #12 of 16

It's http://www.epicurious.com/recipes/food/views/DOUBLE-CHOCOLATE-LAYER-CAKE-101275

Yummymummy, yes I do bake it at 300deg. The batter will be runny but it will bake up just fine. While the cake has a sponge cake texture the flavor reminds me of a brownie.

ladyonzlake Posted 12 Jun 2008 , 1:39pm
post #13 of 16

You can fill or frost it with anything you want, afterall it is just cake. I've filled it with raspberry filling and frosted with chocolate IMBC and I've also filled it with oreo cookie filling (crushed oreos mixed into the IMBC)...yumm!!

MessiET Posted 12 Jun 2008 , 1:51pm
post #14 of 16

I have been using the Hershey's chocolate cake recipe but this one sounds yummy. I am going to try it this weekend.

Dawanka Posted 17 Jun 2008 , 7:55pm
post #15 of 16

Thank you ladyonzlake

MessiET Posted 18 Jun 2008 , 1:05am
post #16 of 16

I tried the recipe this past weekend and it is excellent!

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