Crumbly Chocolate Cake
Posted: 03 September 2013 11:26 AM   [ Ignore ]
Newbie
Rank
Total Posts:  17
Joined  2012-12-16

I have a wedding coming up in two weeks, and I just can’t get the chocolate cake right.  Others have posted the same issue.  It isn’t that it is dry, it just doesn’t hold together.  When cutting, I end up with loads of crumbs, and a slice that looks less than attractive.  I have read posts about adding an extra egg, using AP flour, using syrup…

I plan to use syrup, but I wondering if anyone has any ideas on the other two modifications (or anything else for that matter)?  I will be baking in a 9*13 pan and cutting the appropriate size tiers from there. 

Any help would be greatly appreciated.

Profile
 
 
Posted: 04 September 2013 10:18 AM   [ Ignore ]   [ # 1 ]
Newbie
Rank
Total Posts:  17
Joined  2012-12-16

Yes, that information would be helpful, wouldn’t it?!  I am using the chocolate cake recipe from the large cake (wedding) section in the back of TCB.  I am scaling that recipe accordingly for a 9*13 pan.

Profile
 
 
Posted: 04 September 2013 11:07 PM   [ Ignore ]   [ # 2 ]
Newbie
Rank
Total Posts:  17
Joined  2012-12-16

Thank you so much for the suggestions!  If I make the Deep Passion Cake, I would like to try it in a 6” pan first.  Is there a straightforward method for scaling one of the recipes for just the 6” pans?  This leads to the next question; when I make this in the 9x13 pans, which “base” ( 6”/9” or 12” recipe in RHC) recipe do I use, and how should it be adjusted for the different pan size?  Again, thank you so much for the help.

Profile
 
 
Posted: 05 September 2013 10:24 AM   [ Ignore ]   [ # 3 ]
Newbie
Rank
Total Posts:  17
Joined  2012-12-16

I have a 7 quart mixer, so I think that I can make a batch for 2 9*13 pans.  The pans are 2” high, so I think either the 1.5” or the 1.75” would be fine.

Profile
 
 
Posted: 15 September 2013 10:02 PM   [ Ignore ]   [ # 4 ]
Newbie
Rank
Total Posts:  17
Joined  2012-12-16

I ended up using all purpose flour, and then syruping.  Straight sugar syrup for the raspberry filled layers, and the syrup from the cognac cherries in the top and bottom tier.  People were literally eating the crumbs off the tables.  Check out the photo…

Image Attachments
image.jpg
Profile
 
 
   
  Back to top