Chocolate Mud Cake Recipe

A moist and rich chocolate mud cake aerated with baking powder and soda bicarbonate. A very dark and dense mud cake which contains a lot of chocolate and cocoa powder with a touch of coffee powder. Years ago wedding cakes were mainly produced from rich fruit cakes, but as we need to follow customers requests today we understand popular dark chocolate mud cake mostly replaces this tradition. It’s a perfect choice for many reasons.

It’s a very easy and strait forward mixing method which makes it possible for very large batches without worrying about loosing aeration. As the finished product keeps its firm condition for a long time in room temperature, this allows wedding cakes to be served at late hours of the evening and also allows perfect clean portioning. Simply the best crowd pleaser when combined with our chocolate ganache recipe.

Ingredients

The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.


Weight Per Unit: 600
Number of Units: 3
Unit Size: 250 mm round x 20-25 mm height (after baking)
WEIGHT
(grams)
ALTERNATIVE METRIC INGREDIENT IMAGE CONDITION
A 320 11.3 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. (Unsalted)
B 350 12.3 ounces Dark Chocolate Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods. Small chopped pieces
C 320 11.3 ounces Brown Sugar Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).
D 260 4.3 Whole Eggs Whole Egg Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together. Room temperature
E 40 1.4 ounces Cake Flour Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Using the scoop and level method, well-sifted flour usually produces 125 g per cup. However, most American recipes are written with 140 g of flour per cup, so weighing and experimentation can be helpful in baking unfamiliar recipes. Small weight differences can greatly affect the texture. American Cake flour is bleached; in countries where bleached flour is prohibited, plain flour can be treated in a domestic microwave to improve the texture of the end product.
F 185 6.5 ounces Self-Raising Flour Self-rising or self-raising flour is white flour that is sold premixed with chemical leavening agents. Self-rising flour is typically composed of the following ratio: 1 cup (100 g) flour, 1 1⁄2 teaspoons (3 g) baking powder, a pinch to 1⁄2 teaspoon (1 g or less) salt.
G 5 1 teaspoon Sodium Bicarbonate Sodium bicarbonate (a.k.a baking soda, bread soda, cooking soda, and bicarbonate of soda), referred to as "baking soda", is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Natural acids in sourdough can be leavened with the addition of small amounts as well. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with calcium acid phosphate, sodium aluminium sulphate or cream of tartar. Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables. However, it is still used in Asian and Latin American cuisine to tenderise meats. Baking soda may react with acids in food, including vitamin C (L-ascorbic acid). It is also used in breadings such as for fried foods to enhance crispness. Heat causes sodium bicarbonate to act as a raising agent by releasing carbon dioxide when used in baking. The carbon dioxide production starts at temperatures above 80 °C. Since the reaction does not occur at room temperature, mixtures (cake batter, etc.) can be allowed to stand without rising until they are heated in the oven.
H 35 2 tablespoons Cocoa Powder Cocoa Powder (cocoa solids) is a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa solids are one of the richest sources of flavanol antioxidants. They are a key ingredient of chocolate, chocolate syrup, and chocolate confections.
I 5 1 teaspoon Baking Powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, or for convenience. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.
J 5 1 teaspoon Instant Coffee Instant coffee, also called soluble coffee, coffee crystals and coffee powder, is a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured.
K 275 1.2 cups Milk Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products.
1800

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Method
STEP ACTION DETAIL CONDITION
1 MEASURE Weigh all ingredients. Room temperature
2 PREPARE 3 X 250mm silicon baking mould. Spray with oil and dust with flour
3 SWITCH ON Switch on oven to 170C (338F).
4 MIX Mix all powder items (E,F,G,H,I & J).
5 PLACE Put chocolate & brown sugar together. In 5L mixing bowl
6 HEAT Heat butter to boiling point.
7 ADD & STIR Add hot butter to chocolate and stir. Chocolate is melted
8 ADD & STIR Add eggs and stir. Smooth mixture
9 ADD & STIR Add all powder items (E,F,G,H,I & J) in 3 parts and stir between each part. Harder mixture
10 ADD & STIR Add milk and stir. Dark saucy mix
11 POUR Deposit mix equally into moulds. Levelling itself
12 BAKE Bake for 30 minutes.
Important Notes
  • This recipe yields 3 x 250mm (diameter) cakes that are approximately 25 mm in height.
  • We recommend baking lower cakes individually (25 mm height) and sandwiching them with chocolate ganache.
  • 30 minutes baking time may differ for different ovens. Do a skewer check to see if it's baked.
  • Store baked sponge in the fridge overnight and sandwich them with ganache the next day or other prepared butter creams.
  • Baking chocolate will achieve a good tasty mud cake never the less, quality expensive couverture will make a signifecant difference in the taste rather than texture.
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110 Comments

  • Ist einfach lecker, hält lange, stützt sich selber richtig gut. Daraus werden Motivtorten die sogar schmecken und nicht furchtbar süß sind . Danke für das tolle Rezept auch in heller Form lecker.

  • Hello Chef, I have a question. Not sure what you mean when the recipe here says 1.2 cups of milk. Is that 10 ounces? I want to make this car cake for this Saturday for my husband’s 60th birthday. Thank you.

  • Thank you Yerner for the chocolate mud cake recipe. I made it and it was devine. one question though, Without baking three layers, if you bake it in one go, do you have to use baking strips? Also how long the baking time? Also will it be still moist? Thanks

    • Serdar Yener

      Well, first I like to use every inch sponge a layer of ganache so I have to wait to cool down the high sponge to cut. 30 minutes for inch high a little longer for 2 inch high ( check with a skewer) I wouldn’t go higher than that.

  • hi Chef
    your mud cake and choux recipes ask for if I cant find cake flour in the supermarket shelf can I use plain flour for the recipe ? do I have to change the quantity ? please advice
    regards
    Ruwan

  • Hi, I just came across your youtube video of the birthday tyre cake tutorial. Thank you for your very clear instructions and tips. I’m actually looking forward to making my son’s birthday cake now! PLEASE could you tell me what size of cake pan (i.e measurements ) I need to make this tyre cake. Thank you so much.

  • Am about to make your chocolate mud cake. All ingredients on the table. PROBLEM: I have only all purpose flour. How can I make itito selfrising. I know there is some rising agent in it . I also see that there is baking soda and baking powder. What do I do. Hope you ban get back to me soon as I have to make this cake today. thank you for your kind help.

  • Hi. I’m going to make the book cake tomorrow. I have the tin as advised 5x20x30.
    Using the calculator I worked out the cake to
    be 3000 grams does that sounds correct?
    Cake flour? I have Whitewings all purpose flour which is 8% protein so I assume that is ok??
    Lastly what is the recommended cooking time for this quantity/sized pan.
    Thank you

  • Дякую Yener за цей чудовий рецепт шоколадних коржів. Вони виходять надзвичайно смачними у поєднанні з апельсиновими дольками та шоколадним ганашем , також приготовленними за Вашими рецептами. Дякую за те, що ділитесь з нами результатами своєї багаторічної праці. Хай Вам Бог дає здоров’я та щастя

  • Or is there any alternate foe self raising flour?!

  • What is the self raising flour

  • Hi there Mr Yener, I need some hand holding here. I’m reading the comments and still a bit confused. I need to bake in a 12″ x 12″ x 3″ square pan. How do you arrive at my ingredients measure ?

    • Serdar Yener

      12″x12″x3″=30cmx30cmx7.5cm =6.75 Lt need
      6.75 x 600g ( this is my record of 1 Lt mud cake sponge weight) = 4 kg mixture you have to prepare
      Go to mud cake recipe and use the recipe calculator
      type 4000 to unit weight and 1 to nr of units the recipe will be there to follow.
      Thanks

  • Dear Serdar. Could you let me know what the recommended shelf life is for this cake, I am quite new to baking and am nervous about the length of time things remain fresh, I would obviously keep it cool and covered once baked and use the most fresh ingredients possible. Many thanks

  • Dear Mr. Yener
    I made this cake just today and i like it, texture and taste very much. Tomorrow I’ll try to carving capacity too. Thank you for your sharing this recipe, I tried previously couple of mud cake recipe but I can say this is the best one as of now. Thank you.
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  • Hi, this cake, like all your cakes, is amazing! My 4 year old has requested a nemo cake for his birthday but we can’t eat dairy products. Can you recommend a substitute ingredient for the cream in your ganache and the milk in your cake recipe please? I normally use ‘pure’ sunflower margarine in place of butter (we’re in the UK, not sure if it’s available elsewhere). Thanks in advance.

    • Serdar Yener

      Without being an expert on health and allergic issues I would recommend using coconut milk ( even diluted with extra water) instead of any cream or milk part of the recipes. Thanks

  • Hi
    can you make a tutorial of Taj mahal en sell it , i like it very much

  • Hi the best Chef in the world

    i live in Holland , do you advise me to use white and chocolate mud cake in the summer for wedding and the butter cake for winter /
    thank you

    • Serdar Yener

      No, what I would like to advise, you can use any of these three choices sandwiched with ganache or buttercream, anytime because the celebration cakes quite long time stay at room temp during the presentation and even while we decorating they are nice and firm. They will still maintain their shape after so many hours at the same time will quite soft inside.

    • hi best chef in the world
      i have two questions
      first: can i use in all your recipes in stead of cake flour a cornstarch? and in stead of self raising a 125 gr, op all purpose flour+ 3 gr. baking powder + 1 gr. salt? OR 125 gr. all purpose flour+ 2 tsp baking soda ? Right of wrong??
      second question is one time i can put the batter on the table till the others in the oven are cooked and in other place said on the tabel ?
      i tired you but i want to learn from you
      thank you

  • Hi Chef,
    Please can you tell me if the cake mix can stand once poured into the molds – or do all 3 molds have to be baked at once ? I only have 2 shelves in my oven.
    Thanks again

  • Hi, could you let me know how to work out the ingredient amounts for a cake measuring 10″x 10″ x 3″ square please, I’ve tried working it out but the amounts seem little excessive. Many thanks

    • Serdar Yener

      Hi, please calculate the volume ( litre ) of your chosen cake size first. As mm, your cake is 125x125x3.14×75= 3.7 lt. Each litre is as Mud cake around 650g. You have to prepare recipe for 3.7x 650g = 2.4 kg . You can go to my recipe calculator and type 2400 to Unit amount and 1 to Nr of units. Thanks.

  • Hi chef,
    I Would like to make this cake recipe in a rectangular shape pan (36cmx25cm and 6cm height) do I have to double the quantities?
    Thank you for the great job.
    Just nominated you for the cake masters magazine awards and wish you luck!

    • Serdar Yener

      Hi Nayla, thanks for the nomination. You need 500g mud cake mixture to fill 1 lt volume.
      36x25x6= 5.4 lt x 500g= 2700 g mixture you need . Go to our recipe section type 2700 to unit amount and 1 to number of unit . you will have recipe to start.

  • Hi
    Can you tell me the oven temperature is it 170 regular or 170 fan?
    I have a fan oven so will reduce to 150 is this correct.
    Thanks

  • Thanks for your recipe . So impressive of your systematic teaching & very perfect website . Next year, i want to vote as the best learning centre of cake decorating . You are such a genius. Now i know that i had really found the master of the cake decorating . Btw, if you have any overseas offer of conducting classes, will you consider for that?

  • I love this recipe and have done both the dark and white chocolate versions. As a thought, is it possible to do both mixes in the same tin so I can create a marble effect or do they not work so well together?

  • I don’t have a lot of success with chocolate cakes (except chocolate Victoria sponge). I tried this recipe and it was successful and enjoyed by many. Thank you!

  • Hi Mr Yener,
    I just did the cake by following this recipe. And i also i did each layer 25mm. And the cake is extremely soft, i can not even transfer them from the rank to board. Should i put them into freezer?
    Tia

    • Serdar Yener

      I think you did not bake the cake long enough. But doesn’t matter a bit less baking make the cake moister. Yes keep the cake in the fridge for a while first. Thanks

  • for freind like me that no exist self rising flour in their country you can use this method .350 gr chocolate 320 gr butter 320 gr brown sugar.2 cup all porpouse flour 1.2 tea spoon salt .1 tsp soda.3 tsp baking powder. 2 table spoon cocopowder.1 tsp coffee.275 ml milk and 265 gr whole egg and result is very nice. thank you mr yener

  • thank you. you say bake in 2.5 cm height and sandwich the layer with out slice the higher cake to 2.5 cm height and i will work such as you and so this method is true for me for have cake with 2 or 2.5 cm in height thank you again

  • hi.this recipe is very delicious.1 question if i want bake in another mold such as 15cm this method is true? area of circle for 25 diameter is 12.5 *12.5*3.14=490 and circle with 20 diameter is 10*10*3.14=314 so 490 divide by 314 is 1.5 so it mean 600 grams is enough for one and half in 20 cm mould its true method?

    • Serdar Yener

      Yes it is. Next time you calculate also add the height so you looking at not only surface total volume. That means you can convert amounts to different height and different size of cakes.

  • Thanks for your great website. Are you able to tell me what the purpose of the coffee is in this recipe? Is it for flavour or another purpose? I don’t really like the taste of coffee….what would happen if I left it out?

  • hi mr yener can I bake the cake and put it in the deep freezer and use it later

  • Hello from Greece.What about if I put a square or rectangular mould???How many inches or centimeters ????

  • o.k. thank You Serdar. But why do I still need flour and baking baking? Can I make all with all-purpouse Flour and baking powder with a litle bit salt?

    • Serdar Yener

      Hi, Jarod, thanks for all your questions. I would like to make the issue little more clear. Every recipe is a child of another recipe and often is sibling of it self. We have done this recipe every forthnight for tents of years for thousends of wedding and special cakes. We have changed the recipe also tents of times as a result of many inperfection in texture and performence in different envirement and temperatures. Adding little more or less any ingredients was the way of manupulation.Too light, too crumblie, too dense was the few of the reason. Conclution was, it does not metter how much is individual ingredients as long as 100 kg batch works all the time and every time. Your question is absoulutly make sense . You can change the recipe to only flour and baking powder and soda as long as you tryle and error without westing 100 kg batch 🙂

      • Hello Dear Yener! I love your comment. I’ve just taken my cakes out of the oven using this recipe. My house smells like a delicious chocolate factory, LOL! Thank you for teaching me through all your tutorials with precise examples and true encouragement. My heart is in the baking that I do. I’ve voted for you in all three categories and believe in my heart you are the best. I am in a wheelchair and you’ve opened up a whole new world of exciting things to me. My cakes came out of the pans beautifully and feel perfect! Thank you sir.
        Your student
        Kathy Hammonds

  • Hi! I don’t have selfraising flour in Switzerland… What can I do instead? Thanks for your help.

    • Serdar Yener

      Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

  • Hello Mr Yener, can I replace the milk content in this recipe with evaporated milk in the absence of fresh milk please? would I achieve same result if soda bicarbonate is not in the recipe?

    May thanks.

    • Serdar Yener

      1. evaporated milk has 60 % less water than normal milk. You can use instead of milk unless to replace 1 kg milk with 500g evaporated milk and 500g water. 2. Mud cake is liquid mix without air incorporated that is why bicarb soda is essential.

  • In the US we don’t use weights, it’s like foreign. Can you convert what it would be?

  • Hi Sedar,
    Would it be possible in future to post imperial and metric amounts for the ingredients for your recipes. I am used to the imperial measurements and it would take too much time to convert everything. Thank you very much.
    Angela (Canada)

  • Hi! I made your dark chocolate mud cake recipe and the cake was delicious. Everyone who ate it said so. I had to use salted butter as the unsalted one wasn’t available but the end result was still excellent. Many thanks!

  • Dear Serdar, I have a “finished Sized with Fondant Covering” I must achieve. Could you help me figure out how much cake I will need. Here are my finished dimension size it must become after the fondant covering is applied:
    15.75 cm high
    22.75 cm length
    15.01 cm width

    Thank you so much. Barbara

  • Will adding the eggs to the hot butter and chocolate cook the eggs? Or can I wait until the mixture is slightly cooled? Thank you.

  • Hello Mr. Yener. I’m from Perú and here i can not find unsalted butter. What happens if i use salted butter? Thanks and thanks for share your knowlege!

    • Serdar Yener

      Texture wise nothing will be change. Taste wise will be noticeable salty. To reduce that, replace one third of the butter with vegetable oil ( no olive ). Thanks

  • Hello, I love your chocolate mud cake recipe, but do you have a recipe for caramel mud cake?

  • Mr Yener,
    Can you please tell me what size pan I need for the mud cake for the digger cake? And does this recipe work for the pan?

  • I tried ur eggless sponge cake recipe……. it was soooooooo yummy that it got finished as soon as it came out of the oven. Thanku so much Serdar……U r just too good….. now i want to make the 3-D cakes . Can u plz share the eggless version of this recipe also. sorry to bother u again n again for eggless versions
    Thanku :-))

  • Can I use white sugar instead of brown sugar? The cake can be baked all at once or is required (mandatory) to be baked one at a time? Thank hou very much!

    • Serdar Yener

      Hi Alis Yes you can use white sugar but taste will be complete different. The recipe can be done all in once but you can bake one tray at a time . no problem . Thanks

  • Good morning:)
    In first I want to say that I came from Polnad and here is hard to get some things that You use in this cake.
    I”ve been watching tutorial about 3d Olaf cake for few times and I have a question:)
    I understand that the cake which You using in this cake was the chocolate mud cake.
    My dauther don”t like chocolate cake too much, but in this tutorial You said something about cream…
    Can I slice this cake like You said in tutorial and add beetween cake parts cream made from havy cream and sugar?
    Thank You so much:)

    • Serdar Yener

      Hi Malgorzata 3 dimentional cakes need firm sponge like mud cakes or butter cakes and the cream you use ganache or butter cream . Light sponges and whipped fresh cream will give you hard time . Thanks

  • Hello, which size cake pans did you use for the Classic Car Cake, and how many units do these pans use to ensure one has plenty of cake for carving? I am making a Finn McMissle cake, using your techniques, but altering the template to match the Fin McMissle car from Car’s Two. Please let me know know as soon as you can? Thank you so much!

    • Serdar Yener

      3 x 450mm x 270mm x 20mm, dark mud cake sponge (1500g mixture each)
      1500g dark chocolate ganache (for layering)
      1000g dark chocolate ganache (for masking)

  • Chef Yener, first I must say it is a pleasure watching your tutorials. It is a refreshing change to have the receipe in the preferred weights rather than cups etc. I look forward to new designs.

  • How long will this cake keep? My son’s birthday is Sunday, I really want to bake and crumb coat it today so I have time to decorate it tomorrow and then eat on Sunday. Thanks

  • Dear Mr. Yener! I hava to say this is an absolute delicious and amazing recipe, yet soon simple. I have to admit I made some slight changes due to running a 100% gluten free bakery. I substituted the cake flower and SR flower with my brand of choice GF flour and due to my laziness I used half brown and half crystal sugar. and out of routine I added a pinch of salt. this is the 1st mud cake recipe that does not only work GF but also tastes extraordinary!!! (geek side note: doubled recipe makes 2 sheet pans of 25cm x 35cm thats about 10″ by 14″ – 1 to 1,5 inch high)
    thank you so much for sharing.
    greetings from Europe, Olivia.

  • This recipe taste like heaven. But my cake rose very high sir? And when I took it out from the oven, it broke and melt chocolate came through. I wonder what I did wrong. Kindly advise, as I love this cake so much. And I’d love to learn making 3D cake with this recipe. I’m using Colatta chocolate brand (milk chocolate), and very dark (almost black) chocolate powder by Tulip, local brand, not duthch processed.
    Ps: I bake in Microwave, coz my oven is down stairs, and I’m too lazy to bake downstairs. Also, live in Jakarta, Indonesia. It’s hot here, if in case it affects chocolate.
    Kindly advise sir. Thank younso much

    • Serdar Yener

      1. You can not bake mud cake in the microwave …..
      2. no milk chocolate . dark chocolate please
      3. bake it in the oven only 2.5 cm hight so the mix can cook in 30 min
      4. mud cake is okay in the hot weather . Air condition is of course better

  • Hello Serkan yener, I would like to know more about Self-Raising Flour. How I can get the self raising flower in my country by what name i can get here? I am From Costa Rica Thank you.

  • I cannot fit 3 cake pans in my oven together.
    If I make the batter for three pans will they stand uncooked whilst I bake the others????

  • Just want to make double sure, the milk in the recipe is it 275grams or 275ml? Thanks

  • what do you mean when you say “cake flour”. Is it plain flour?

  • Is there a U.S. conversion chart for the recipes we don’t use weights… We just gain them

  • I love this recipe! Would you be able to provide any suggestion on how to use it with different pan sizes? If for example, I am using a 6″ round tin, would I just fill with batter about 1/4 of each tin for same baking time and oven temp. as your recipe? Thank you so much in advance

    • Serdar Yener

      10″ = 250 mm 600g
      8″ = 200 mm 400g
      6″ = 150 mm 250g

      These are the amounts I use for 20 mm height sponges . so you need 2 of each to sandwich 50 mm heigh cake with ganache in between

  • In the ingredients, is the “dark chocolate” sweetened or unsweetened?

  • Is this recipe the cake type used to make the Olaf cake? Also, must you refridgerate all Olaf parts before assembling, or can they stay at room temperature?

    • Serdar Yener

      yes it is the recipe. the eyes and the nose stay in room temp . Cake refrigerate before assemble. the hands and hare refrigerate before pocking. after fondant coating all stay in air-conditioned room.

  • I don’t have a scale, can you post in reg recipe measurements- say for reg 8′ cake?

  • Let me be the first to comment as this cake recipe was great. My husband and family LOVED it!!!

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