Fresh is best really! I’d like to try and reduce cooking time if possible instead of doing two batches seperately? See more ideas about Dessert recipes, Sweet recipes, Janes patisserie. I have self raising flour, plain flour, bicarbonate of soda and cream of tartar. ❤, I made this cake and it sunk I’m going to switched the 8″round tin for an 8″ square tin – will I need more batter and if so what ratio shall I increase it by. So moist – everyone thought it was shop bought! Could I possibly just take this out do you think? Many thanks. Can I use granulated sugar in the main cake recipe instead of caster sugar? Hi Jane, i am looking for a flavourful, moist chocolate cake recipe for a drip cake would this be ok? The layers might be slightly thinner so you could increase it a bit more if you wanted! It’s my go to recipe from now on. However, as mentioned, it isn’t a firm frosting so it doesn’t hold up the best on the sides! So this frosting (in which you MUST use block butter and not a spread) is still quite soft and can be too soft to decorate the sides of a cake – so generally I would say yes to using it for the filling, and leave out evaporated milk for the outside! Hx, Aww thank you so much! x. Hi Jane! Sometimes cracking can happen for over mixing! I’m really struggling to find baking powder at the moment. Thanks in advance. . So I thought I had better to do a trial and I am so glad I did as one of the cakes sunk a little. x, Thank you for the reply. Refrigerate it and it’ll be fine! Pour the Coffee Granules into 125ml Boiling Water and mix – add the coffee … Do not use my images without prior permission. Also, I only own a hand mixer will this still be okay to mix the buttercream instead of a paddle attachment?? Have some leftover. Honestly, worth it. Do you think it would work well or would it be too moist and not good for all over frosting? ❤️ Chocolatey &, invest in an oven thermometer as it may save it all, https://www.youtube.com/watch?v=E-L2bRFq6yI&t=19s, http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/, https://www.janespatisserie.com/2015/08/28/chocolate-fudge-cake/. As mentioned on the post you can refrigerate the sponges to make them easier to handle which would work! Thanks in advance ☺, The cakes aren’t too deep, so you could bake the entire mix into two 6″ tins, and bake for a longer time! I would probably split the mix between three 6″ tins as it is – and make a few cupcakes if you have any leftover mix! Thank you! This week is going to be to try and tackle the 3 tier biscoff cake have you got any advice on how to do the icing and how to pipe it properly please? They were all out in at the same time, 2 in the middle and 2 at the bottom. If its peak summer, and there is a heatwave, you won’t need to add any liquid to the buttercream. I happen to use ones that are about 4 inches deep as they work for cheesecakes as well, but you can use thinner ones for this particular bake. Hello! Use Unsalted Butter as mentioned in the recipe! Hi, I want to make this ahead of time for my daughters birthday. There is probably enough to cover the sides, but as mentioned in the post its not the strongest of frostings so can be a bit difficult to get the perfect finish on the sides x. I made this a couple of days ago and have to say that it’s the best cake I’ve EVER eaten! You can easily make a Chocolate version of my Victoria Sponge, but this is definitely more dense, and more chocolatey. It depends on the size of tin you are using? Shall i bake the cake, decorate with frosting etc and store in the fridge? Great recipe and went down a treat. Also if I use a rectangular tin rather than round, would I need to alter the ingredient quantity? If I wanted to make 3 layers would I make a mix and half? - Jane's Patisserie Easter Rocky Road! I’m planning on using this recipe for my daughters birthday cake, do you think the buttercream would be sturdy enough for me to cover my cake in fondant? It might still be a little soft. See more ideas about Food, Janes patisserie, Tray bake recipes. Xx, I would follow the recipe as it is due to the other ingredients in regards to the flour as the sponge is quite delicate as it is and self-raising could make it fall apart – and if you chill the sponges before decorating they’ll be fine for a drip cake! Thank you so much! Received many compliments for this one! Thankyou xxx, Hey! Brilliant recipe , Hi Jane, I am making this cake next week but with 3 decent tiers, as you suggested in a post here I will add on another half to the recipe and bake in 3 x 20cm round tins. Will have to try again in another oven . I need 4 layers of 8 inches, should I just double up? X, For a 9″ version you’ll want to use 375g (7 eggs) of everything rather than 300g/6 medium eggs and bake for a bit longer! Not a single one has turned out less than perfect! Enjoy! Hey! Hey Hey Jayne I have just discovered your website and your recipes look great. If it’s sunk it’s underdone. It’s very hard to make a drip cake out of it as it’s soft. Thanks. Thanks xx, Hey! Yes I think this would work well – it would be best to fill it, and crumb coat the cake and then put it in the fridge for a while before cover – this firms it up nicely before covering so makes it easier!! It is definitely a softer sponge than I would use for a tiered cake, but as long as it’s done correctly there is no reason it won’t work! Yes I’m sure it would! If so how much? if so, would i need to adjust the cooking time/temp and if so how much by? If not the sponge cake, can the frosting recipe work as a cupcake frosting? Hi Jane I’m wondering if you can freeze the frosting as I have lots left over! do you think this recipe and measurement will ok? Quick question, is it meant to be gooey in the middle? Great chocolate cake recipe needed to cook fora bit longer,but as you say it could be my oven x. Will make again! I have no idea how deep the cake will be – but theoretically for a 9″ tin you need to use 1.3″ the recipe. x. I’ve now been asked to make the same sponge but as a mocha cake – how much extra coffee would you add to ensure it tasted of mocha rather than just chocolate? * A Three Layer Lemon & Elderflower Cake with an Elderflower Drizzle, and Elderflower Buttercream. Hi I am looking to make this cake but with mint icing? The reactions to both of these recipes were really quite astounding! Hi Jane Hey! I would just use your hand and a spoon/spatula – just add things in more gradually and beat like crazy! I was going to wrap the sponges in clingfilm and put in a cake tin over night. You could add in some high quality orange extract! Will I need to alter?! I hope this makes sense! is there anything else you would change to make it a mocha cake? Would recommend to anyone. x, Hey am I able to use this as a layer cake ideally 4 but can do 3? Yes so I list as that, because some people don’t have an electric mixer and this way makes it much easier – if you do have an electric mixer though you can add all the icing sugar/cocoa powder, and then just add the evaporated milk a little at a time x. unfortunately when I put the top layer on, the whole thing started cracking and the top cake split into 2 and then into 4! You can use white caster sugar, or all light brown or something similar! I realised I’ve forgot to add the coffee and water mix… will this be a disaster?! It was delicious and perfect. All of these things can cause a cake to sink. Jul 29, 2020 - Explore Chantal's board "Recipes" on Pinterest. © Jane’s Patisserie. I just made your recipe and it came out fantastic so thank you so much for sharing your recipe I absolutely adore your recipes, they always go down well in my house. thank you for the recipe xx. And thanks! So delicious, thank you. Enter your email address to subscribe to this blog and receive notifications of new posts by email. , My My it certainly looks scrumptious, very tempted to try this recipe, have not baked in years, kids are now doing their stuff, passing it on to “MY Baker” ! Hi! *This post may contain affiliate links. Hi Jane, Love your Recipes ! Xx, Hiya – It will just turn into a coffee cake. ❤️. (I managed to get flour just in time! I baked your basic chocolate cake sponges today. It’s basically heaven in a bite. Hey! x. Hi Jane! As you can see in the pictures its quite shiny and almost looks wet, but thats just the consistency, I like mine a little more supple than your standard buttercream! Strange as I thought I had divided the mixture equally into the tins. I’ve been on a mission for over a year to find the perfect chocolate sponge that is actually chocolatey, I personally find just using cocoa power isnt enough (Im definitely a chocoholic) this recipe was absolutely amazing, I just found my sponge a little too moist if I wanted to use it as a typical “cake”, absolutely perfect for a fudge cake though. First of all your NYC Cookies are TO DIE FOR!!! You can have a look at my Cadbury’s cupcakes for info for a dairy milk frosting – but half and half could be nice!! Hi Jane- I made this yesterday- it was so straightforward and looks amazing! Just guarantees it won’t overflow! I’ve just made this and I totally accidentally used evaporated milk in the cake instead of the buttermilk will it be okay? xx. Hello! I also know it’s not baked for too long as the centre is still sometimes ‘jiggly’ lol. I followed the recipe precisely. Thanks so much. Hi Jane Hi could i substitute the evaporated milk for condensed milk do u think? xx, Yes! My sister made this and I honestly ate about half the cake by myself lol! (the frosting won’t be though) x. Hi, should the skewer come out clean when the sponge is ready? Add in the Icing Sugar gradually, beating in during or in 1/3 at a time. U mentioned in your comments that’s this was a light sponge.. .. the consistency of mine was almost like a brownie??? And what I should use instead? xx. Decided it was easier to put the cream in and put the next layer on upside down and remove the baking paper for the next layer in situ, no breakages !! (It sunk in the oven), Hey! Thank you , Awh that is SO amazing! Quite often, ovens are not the temperature you think they are so maybe get an oven thermometer to check? It probably is enough mix for 6″ however as typically you’d reduce mixture to fit a 6″ x. Hi, I’d like to use the frosting un this recipe as filling and cover for a 3 layer cake. Many thanks Instagram Would I add half of each ingredient to do this e.g. And you probably only need 1.5x the frosting (but you MUST use block butter otherwise it won’t hold up on the sides), Hey Jane I’m looking to make this j to a 3 layer 8” cake as it’s for a birthday and need it a bit bigger. X, It is a very very soft sponge, so it could be difficult. It would be fine, as long as it is dowelled correctly. Absolutely love this cake Jane, it’s so delicious!! The first in my series of ‘Back to Basics’ was my No-Bake Vanilla Cheesecake. I’m going to bake the next one for this house!! I’m making this and decorating it into a lego climbing wall thanks, Hey! Hi Jane I tried this recipe yesterday and I found it quite sweet with the buttercream. Hi, Do you put both cake tins in the oven at the same time? My cake was a little on the bitter side though. That would effect the bake – the dark chocolate is a key ingredient! I was wondering if I was to make this into a 10” cake with 3 layers, how much should I multiply the recipe by? Aug 20, 2018 - *This post may contain affiliate links. Sep 16, 2019 - Explore Deborah pleasance's board "Aero cheesecake" on Pinterest. Topped it with Ferraro Rocher and Choc covered strawberries, soooo indulgent !! Would I just keep the recipe as it is and split between the 3? x, Hi, Please please PLEASE trust in using the coffee though – I really am sure that you will love it! (C) 2020 - Jane's Patisserie. Hi Jane, Nov 3, 2020 - Explore tanya's board "Cake" on Pinterest. Added chocolate and golden sprinkles. It suggests that you just put all dry ingredients and eggs at the same time, but I’ve never done it like that. You can’t taste the coffee as mentioned on the post – it really does just make it taste more chocolatey. I wondered about adding some golden syrup or something? Essentially what happened is that 1 cake sank, the other didn’t – I needed to bake them separate as my oven can’t fit two at the same time. Hey! Should I just spilt all the ingredients by half? Or sub in something else maybe? I would use a ganache as it sets much firmer – make sure to chill the cake for about an hour before though as the cake is VERY soft so can be hard to make into a covered cake. If I were to make this as a three layer 6” cake, how would the recipe vary? Pour the mixture into the two tins and bake in the oven for 35-40 minutes (can take a little longer in some ovens) once baked leave to cool in the tin and remove afterwards, or leave for 10-15 minutes and cool on a wire rack for a softer cake. I would use about 300-450ml with 1-2 tbsps of each! Thanks, Hey! Thanks! Baked the sponges the day before decorating and serving. If it's a little hotter weather however, you may find you need less! My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! If so would it take slightly less time to bake? Im not a fan of coffee so would prefer to leave it out but would this have much of an effect on how the sponge will turn? I’d be using a 6 inch cake tin which is 3 inch deep. Gradually add the Icing Sugar & Cocoa Powder alternatively with the Evaporated Milk until all is incorporated and add the vanilla essence – beat for a couple of minutes so its extra smooth & creamy. Hi Jane, I have made your Cadbury cupcakes and your basic chocolate sponge in the last week which have been delicious. It was something that is technically in all of the recipes already on my blog, but the number of people that had been searching for one of my blog every day astounded me. The sights of each … I’m wanting to make this into a 3 layer cake. Hey – you can, but sometimes using melted chocolate changes the texture slightly of the sponge! Hi Jane! Also, if your bakes never tend to work properly, no matter the recipe, invest in an oven thermometer as it may save it all. Absolutely love your recipes and appreciate your help and inspiration. or would it have to be adapted? x. Hi! The cake is so moist, rich and full of flavour and the frosting is amazing. I would use a 500g/10 egg mix – and split between the three tins! In a heatproof bowl, microwave the Dark Chocolate & Butter till melted – mine takes two minutes! 100% recommend! Will this make a difference? ? Hi Jane, I love your recipes! x, Ok great thank you! Just wondering if after melting the chocolate mixture,I should let it cool before adding the other ingredients. This site uses Akismet to reduce spam. the idea is to make a rectangle cake, with grass effect buttercream – Which would you go for and do you have a recipe for a firm buttercream that I could use for the grass effect? I brought some into work today and was told it was the best chocolate cake they had ever had by some of my colleagues and I have to agree with them. You can find me on: Hi Jane I only have 2 9” tins will this be okay still? 300ml or more? With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes). Thank you x. X. I have been recommended your chocolate fudge cake but from reading some of your comments I think this recipe may be more suitable ( I will still be making the fudge buttercream filling ) I am attempting to make my boyfriend a birthday cake…. Hello! The recipe is brilliant and I followed it to the letter and it worked perfectly! I really would recommend using Plain Flour because of the type of cake it is. within a couple of minutes of removing from the Oven. Aug 14, 2020 - Easy and Fudgey Chocolate Brownies with Mars Bars throughout. I am going to make this recipe in a couple days but doing them the mini tins so I can get 2 little 2 tier cakes out of it. It’s best to refrigerate the sponges for a while before decorating so that they are firmer! Thank you in advance! If the oreo sponge is dry, it’s overbaked. This beauty is basically a Chocolate Victoria Sponge. X, How did this go i am needing to make this cake tomorrow and want it for 4 layers? Hi Jane it looks amazing. I really am not certain as it will depend on your mould, but it may be worth just giving it a go, and not over filling the mould x, Hi Jane. So if you have four separate tins, you would just double it and bake between the four tins (it will be very very tall!) The second in my series of ‘Back to Basics’, was my Triple Chocolate Brownies. And how much coco powder and powdered sugar? Also, we would like to replace our hand mixer, do you have any recommendations? Hi This looks yum but I only have three 6 inch tins can I use the same amount for 3 of them. Yes, I would use probably about 2/3 of the mixture in the tin – and bake for quite a long time! You MUST use ACTUAL UNSALTED BUTTER. Trust the recipe!!! Thanks. I used to avoid making chocolate cake because it’s usually dry but this is has changed my mind and will be my go to recipe! I am making this cake for my nieces birthday but doing it in the 1 and 4 shaped tins size 14″ x 10″ 3deep how would you recommend to make this double the recipe or use the one recipe in each shape as I only have one tin of each number. Thanks. I want to make a drip cake bust based on this recipe. And yes – as long as you are using real butter (not a spread), you just need to add a bit less evaporated milk to have it firmer! Thanks again xx, Do you mean to just make one layer of the cake? Hey, would you mind telling what coco powder you use? Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes! I use a Medium 2D closed star, sizing just literally changes the sizes of the swirls so I always stick to medium size. Should feel guilty but it’s too yummy to feel bad about!! Do you use the sand which tins or the deep 8”? hi jane, x. Hi there! Pour the Coffee Granules into 125ml Boiling Water and mix – add the coffee to the Chocolate/Butter mix and stir well till smooth! Do you recommended just adding a teaspoon of peppermint essence into the icing? For the flour I’d do maybe 400g flour, 100g cocoa? It may be that the colour of your cocoa powder is slightly darker than mine?! I know you say plain flour but I wondered if self raising would work? I will say that both came out perfectly! Hey, I made this cake today and it ended up a wee bit dry. It only needed a little more water, milk isn’t necessary! Hi Jane, I’ve just made this cake, it tastes amazing, however it’s broken apart when I’ve taken it out of the tin. Would I have to reduce the oven temperature to? Mix the Eggs with the Buttermilk – Add the Chocolate Mix & the Egg Mix to the dry ingredients and stir together, try not to over mix it – it should be thick but runny when finished and no flour lumps! x, I made this today as 3 layers and it came out divine. You can find me on: Hi Jane. I made your Caramac cake on the weekend and it was amazing. X, My mum wants me to make a mini cake for my brother’s birthday…can I use half the quantity to make a mini cake? Xx, I made this in 3 sandwich tins. 262g plain flour etc? Beat your butter on its own for about a minute, to loosen it up. It won’t affect the sponge, it just has a more caramel taste is all!! Brilliant thank you! , Hi could I used condensed milk instead of evaporated? Thank you. I’m no 100% sure I am afraid as those tins can vary in size – it may be worth looking at a Bundt Cake recipe and following that! x. I’m struggling to get hold of cocoa powder at the moment, would melted chocolate work in the icing instead or do you think it would make it too runny? I found that when it came to frosting the cake it was very crumbly and it ended up losing big chunks . x, Hi Jane, I’m really wanting to make your chocolate fudge cake recipe fir my hubbys 40th birthday in the next few weeks but wanting to make it in my 6inch x 3inch deep tin, what would the quantities be for this size please? The chocolate mixture, I bake the sponge out a lot in the.! Spread half my buttercream on the famous Cookies from New York City!!!!!!!!... Just because tiers wise, I ’ ve bought jane's patisserie chocolate cake slight more Fudgey slightly. Spoon/Spatula – just add another 1/2 on top, and split between the tins. Recipe work as a drip cake I ’ m looking to make 3, inch! 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