Dark Chocolate Orange Cake

Baking By joanmary Updated 12 Jan 2017 , 4:01am by siftandwhisk

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joanmary Posted 10 Jan 2017 , 2:47am
post #1 of 5

This recipe calls for a 8" springform pan, which I do not have.  Is there a way to make it successfully in either a 9" springform pan or a 8" round cake.

Here is the recipe:

3/4 cup powdered sugar
3 large eggs
2 T cornstarch
3 T unsweetened cocoa
2 T fresh orange juice
1 T triple sec
1 T hot water
dash of salt
2 ounces bittersweet chocolate

Preheat over to #50.

Coat springform with cooking spray, line with parchment.  Wrap outside with aluminum foil.

Place 3/4 cup sugar and eggs in bowl; beat at high speed 7 minutes.

Combine cornstarch and cocoa in small bowl; set aside.  Place juice, liqueur, water, sale, and chocolate in small glass bowl.  Microware until almost melted.  Add cornstarch mixture; whisk smooth.

Gentley stir 1/4 egg mixture into chocolate mixture; gently fold into remaining egg mixture.  Scrape batter into prepared pan.  Place pan in 13x9 baking pan; add hot water to larger pan to depth of 1 inch.  Bake at 350 for 20 minutes or until top is set.  Remove from water, cool 5 minutes.  Loosen cake from sides of pan; cool to room temperature.  Cover and chill at least 4 hours or overnight.

Any help would be greatly appreciated.

4 replies
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cakingandbaking Posted 10 Jan 2017 , 2:55am
post #2 of 5

You should be able to make it in the springform you have. Of course it won't be as tall as it would be in an 8" springform. Keep in mind that you will probably need to keep an eye on it and bake it for less time than the recipe calls for.

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vlasko Posted 10 Jan 2017 , 4:15pm
post #3 of 5

The area of a 9" pan is about 26.6% larger than an 8" pan.  You could round that to 25%.  So, you can add 25% more ingredients and use your 9" pan if you would like.  For the egg, this would be the addition of about one medium egg to the three large.   

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joanmary Posted 11 Jan 2017 , 3:44pm
post #4 of 5

Thank you both.

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siftandwhisk Posted 12 Jan 2017 , 4:01am
post #5 of 5

A 9" round is more than 25% larger than an 8" round.  

9" round = 64" square inches

8" round = 50" square inches

That's a pretty significant size difference that will significantly effect the size of your cake, as well as baking time.  You will end up with a very thin cake.

With that much difference, I would scale the recipe.

To calculate how many times to multiply a recipe, divide the area of the pan you want to use, with the area of the pan indicted in the recipe.

64/50 = 1.28

So if you make a recipe and a half, you should have sufficient batter for the 9" pan.

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