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