Epicurious Double Chocolate Layer Cake: Batter Yield

Baking By weidertm24 Updated 13 Mar 2010 , 5:09pm by weidertm24

weidertm24 Posted 13 Mar 2010 , 3:36am
post #1 of 4

I would like to make a cake using this recipe in a 10x15 inch cake pan.

Would this recipe fill this reasonably?

Would I need to use more/less?

Thanks so much in advance!!!

3 replies
JanH Posted 13 Mar 2010 , 2:36pm
post #2 of 4

Fat Daddios Cake Batter Capacity Chart (by pan size):
(Should work for Magic Line, too.)

http://tinyurl.com/4pc8a5

A 10x15x2 cake pan would take at least 12 cups of batter per layer.

A 10x15x3 cake pan would take at least 16 cups of batter per layer.

HTH

eatdessert1st Posted 13 Mar 2010 , 2:59pm
post #3 of 4

I use this recipe all the time. In my notes I have "yields approx. 8.5 C batter." (usually a bit more than that, it seems) I have it broken down in grams if you use a kitchen scale...I think it's easier to throw into a bowl on a scale than to measure it out in cups.

DOUBLE CHOCOLATE LAYER CAKE
Approx. 8.5 C batter

Preheat oven to 325°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop 3 ounces fine-quality semisweet chocolate (Callebaut) and in a bowl combine with 1 ½ C hot coffee.

Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together:
3 C sugar/ 630 gms
2 ½ C flour/ 305 gms
1 ½ C cocoa powder (not Dutch Process)/ 150 gms
2 t baking soda
1 t baking powder
1 ¼ t salt

In another large bowl with an electric mixer beat:
4 eggs

until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add:

¾ C oil (Crisco= 155 ml/grams)
1 ½ C buttermilk
1 T vanilla

and melted chocolate mixture to eggs, beating until combined well.

Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.


Gourmet
March 1999

weidertm24 Posted 13 Mar 2010 , 5:09pm
post #4 of 4

Thanks, that's exactly what I was looking for!

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