For this recipe I use a 6 inch cake tin, If you want to use a different sized cake tin you can find out how to convert this recipe or any cake recipe for any sized cake tin here: ua-cam.com/video/ZA-0-HL9HqE/v-deo.html
I like how you combine your melted butter with the chocolate together... very convenient way of adding the two ingredients. The batter consistency looks perfect, however I believe 180 degrees is very high for such small cakes and 45 minutes is far too long; that's why your sponges appear to be very dry...
Hi @cakesbyLynz thank you for this recipe. I tried it today, it is simple to follow and it came out very fluffy, chocolatey and delicious. Thank uou so much 💖
Well done! A down to earth,layman's language guide. Really enjoyed making this cake. I hope you don't mind my suggesting a written recipe that can be printed for all your cakes so I don't have to keep stopping and starting the videos😜
Hi Marnee, I am so glad you like the recipe and enjoyed making the cake, this is one of my favourites. Thank you so much for suggesting the written recipe that can be printed out, this is a great idea.
Hi please help i made this twice the other day followed it to the letter and yet my cakes sunk badly and were dense and heavy, i did everything exactly as you said didn't open the door etc please can you help should my choc and butter mix be warm or cool when added ?
Hey,, your channel is Amazing , I'm new into baking ,so my query might be basic 😁, how did you prepare that milk chocolate cover which you used to cover in middle layer of the cake?
I love your cake tutorials! :) just want to know if I will use cocoa instead of dark choclate, how many will I need? And will there be a slight change in the recipe? :)
OMG that cake looks to die for, if only it was gluten free though! BTW, you are like me, have a terrible habit of saying one word. Lol. Yours is “OK”, mine is “right”! Lol. But never mind that, a great recipe and it looked too beautiful to cut into! XTibbyX
Hi again I’ve been trying for months to make red buttercream but it always comes out dark pink. Can you pls tell me what is the best paste to get so that I can achieve my perfect red. Thank you
Hi there, I have made this recipe 3 times and followed your instructions to the tee and it always comes out of the oven with a sunken middle. do you have any thoughts as to what is going wrong?
Hi. I have this exact same issue. Not opening my oven, using the right size tin, all ingredients in date etc. I’m wondering if there baking soda AND baking powder is too much… I might try again with just baking powder and see what happens. Did you have any luck with this one in the end?
Can i use milk instead of soured cream? If so, how many ml, because i have try a another recipe with soured cream it was little bit to buttery if you know what i mean
Hi Barke, I had the cakes in the fridge so they were very cold before cutting them. This makes them easier to cut. They will then return to room temperature and be soft and moist. I hope this helps.
@@janettejones2125 ive seen a few comments that its sunk in the middle its put me right off trying it she doesn't even reply to these comments, ive been following Anna olson she is a master at baking she is also on youtube check her recipe out.
Hi, Did you use a fan oven setting when baking the cake? This tends to bake the outside of a cake a lot faster than the inside, resulting in the outside being crusty and the middle not baking as fast. I always use a normal oven setting for all my cakes.
Hi John, Yes I think these are exactly the same. There are so many different ingredients that are called something different in different parts of the world.
Hi Madia, For the cake I used dark chocolate. In the UK dark and plain chocolate are the same thing, they just sometimes call them by the different names. The dark / plain chocolate that I used has 70% cocoa, so as long as it has that it will be fine to use. I hope this is ok.
Hi Amna, Yes that should be fine, but buttermilk does have a higher water content to Soured cream so you may need to test it to get the correct amount as soured cream tends to be a little thicker.
For this recipe I use a 6 inch cake tin, If you want to use a different sized cake tin you can find out how to convert this recipe or any cake recipe for any sized cake tin here: ua-cam.com/video/ZA-0-HL9HqE/v-deo.html
I like how you combine your melted butter with the chocolate together... very convenient way of adding the two ingredients. The batter consistency looks perfect, however I believe 180 degrees is very high for such small cakes and 45 minutes is far too long; that's why your sponges appear to be very dry...
Thank you so much you truly inspired my last Birthday cake!! The chocolate ganache is perfect and the fresh fruit decoration great!!!
Hi @cakesbyLynz thank you for this recipe. I tried it today, it is simple to follow and it came out very fluffy, chocolatey and delicious. Thank uou so much 💖
Well done! A down to earth,layman's language guide. Really enjoyed making this cake. I hope you don't mind my suggesting a written recipe that can be printed for all your cakes
so I don't have to keep stopping and starting the videos😜
Hi Marnee, I am so glad you like the recipe and enjoyed making the cake, this is one of my favourites. Thank you so much for suggesting the written recipe that can be printed out, this is a great idea.
I'm a new subscriber and new to baking really enjoying your videos, you explain things so clearly x
*I love that how you make cakes in easy way.. And your decorations are amazing,, your cakes are the best👍👍😊😊*
Hi there. Have tried your cake and it is fabulous. Thanks for the recipe.
Lovely.. Cn u use this recipe for cup cake?
Amazing recipe, definitely give a try 👍👍👍
Hi love your recipe am going to try this today, how do I up scale this recipe to an 8”
This looks so delicious. I would love to use this recipe to make cupcakes. How long do you think they would need to bake for?
Looks yummy 😋 but I think is a little hard and dry, the decorations looks yummy and beautiful good video thanks 😉
Hi it looks amazing, wondering if you have the measurements for two 8x4" cake? I want to make it for my son's birthday. Thank you!
Fantastic video! How do you adjust the recipe for other sized tins? Say 7” or 8”
Two videos...yaay!!! 😊
I use your receipe . Soo delicious . Thank you.
Brilliant! What would the quantities be if I wanted to make a larger cake? Thanks
Hi please help i made this twice the other day followed it to the letter and yet my cakes sunk badly and were dense and heavy, i did everything exactly as you said didn't open the door etc please can you help should my choc and butter mix be warm or cool when added ?
I love your videos and your smiley face 😊
Hey,, your channel is Amazing , I'm new into baking ,so my query might be basic 😁, how did you prepare that milk chocolate cover which you used to cover in middle layer of the cake?
Beautiful ❤
Hello. Thank you so much for sharing! How long does this cake last once covered in buttercream and sugarpaste? Thank you!
Newly seen your videos and I really really love it. 👍🏻 I want to make someday. Hope there is a recipes written here. 😊
Hi. Thank you for sharing your recipes. Which item can i use as substitute to sour cream? Can i use Greek Yogurt instead?
The aesthetics are superb
I love your cake tutorials! :) just want to know if I will use cocoa instead of dark choclate, how many will I need? And will there be a slight change in the recipe? :)
You are a great teacher❤️wil definately try n tag u😘😘😘
Yummilicious..superb buddy..u r my fav.....love ur xplaination
Hi Sahneen, Thank you so much. I am so glad you like the video.
Looks amazing, I will definitely try it. I have a question, where did you buy your cake tins (is it 6x2 or 6x3) ? Thank you!
Lynz, could you use buttermilk instead of sour cream in this cake please?? Mo, 😊
This is amazing, it looks so tasty.
Thank you. It is such a nice chocolate cake, it has a rich chocolatey taste to it. I am still eating my way through the one I made for this video!
I love your videos :). May I make this chocolate cake with dark unsweetened cocoa powder instead of plain chocolate?
hey please make a video on chocolate cake using cocoa powder
Wow! Best cake ever! how long does it last?
It looks so yummy
😍😍😍😍😍😍😍😍 looks yummy
Can I use this recipe for a 10inch cake tin? Or would I have to add anything else? 🤷♀️
Can you use coloured chocolate for dripping cakes instead of using food colouring
OMG that cake looks to die for, if only it was gluten free though! BTW, you are like me, have a terrible habit of saying one word. Lol. Yours is “OK”, mine is “right”! Lol. But never mind that, a great recipe and it looked too beautiful to cut into! XTibbyX
Hi again I’ve been trying for months to make red buttercream but it always comes out dark pink. Can you pls tell me what is the best paste to get so that I can achieve my perfect red. Thank you
Wow.. loks really delicious ... What is the diameter of your baking tins ? 16 cm ? thanks
HI Zuzana, Yes the cake tins that I used are 16cm or 6 inch cake tins.
Pls do make chewy caramel cake.🎂🥰thnku
Hi there, I have made this recipe 3 times and followed your instructions to the tee and it always comes out of the oven with a sunken middle. do you have any thoughts as to what is going wrong?
Hi. I have this exact same issue. Not opening my oven, using the right size tin, all ingredients in date etc. I’m wondering if there baking soda AND baking powder is too much… I might try again with just baking powder and see what happens. Did you have any luck with this one in the end?
This just happened to me too ! Did you find out the cause ? 😢
Thank dear be Blessed.
Please ma’am can u make how to make black forest cake and how to frosting also thanks godbless you
Gracias
do i need the sour cream for this recpie? is it essential
Hi Lynz. Can you make chocolate mint cake with this recipe? Replace the vanilla with mint ?
Hi Lilian, Yes definitely. I think that would be really yummy.
Can i use milk instead of soured cream? If so, how many ml, because i have try a another recipe with soured cream it was little bit to buttery if you know what i mean
Hi Lyndsey.....do you have ingredient quantities for an 8 inch cake please
found your conversion chart! Thank you
Do you have a video for plain sponge that doesn't crumble when you cover it with fondant?
Plz do a classic vanilla cake
Amazing!!
Thank you Ashe
Hi is this large or medium eggs?
Can we add freshcream instead of sour cream
Can you use normal dark chocolate or does it have to be 70%
Hi! I'm from Philippines. Since i don't have oven, can i use microwave instead?
There are allot of mug cakes videos that you could make in the microwave , but this cake you cannot. :(
Can Stoke be used instead of butter?
Can i use milk instead of soured cream
Hi what size eggs do you use pls?
Is this cake covered with smashed ganache?
What is soured fresh cream ? I’ve never heard of that ? Can you help pls
Fathima Chocpie sour cream
Is it card?
Did you freeze the cakes before cutting them
Hi Barke, I had the cakes in the fridge so they were very cold before cutting them. This makes them easier to cut. They will then return to room temperature and be soft and moist. I hope this helps.
Just made this cake it’s sunk in the middle though ?
Mine has just done the same 🤷♀️
@@janettejones2125 ive seen a few comments that its sunk in the middle its put me right off trying it she doesn't even reply to these comments, ive been following Anna olson she is a master at baking she is also on youtube check her recipe out.
@@michellewhite6992 thank you. I will have a look 😊
@@janettejones2125 she is a Canadian pastry chef she makes savoury and sweet bakes her chocolate beetroot cake is to die for ive made it yummy.
Hi please can you tell me the amount for 8" square please
My cake was not done in the middle but very crusty on the outside. What did I do wrong?
Hi, Did you use a fan oven setting when baking the cake? This tends to bake the outside of a cake a lot faster than the inside, resulting in the outside being crusty and the middle not baking as fast. I always use a normal oven setting for all my cakes.
By soured cream do you mean sour cream on its own or something else? No snark. Honest question. I think it may be the difference in the language.
Hi John, Yes I think these are exactly the same. There are so many different ingredients that are called something different in different parts of the world.
@@CakesbyLynz Thank you very much for responding. Is greatly appreciated.
What is soured cream?
can i use yogurt if i dont have sour cream?
How can I convert this to a 8"? Your size chart is way too complicated to follow.
Could you put the ingredients in cups and teaspoon and tablespoon please
What is sour cream
I made this today....but the middle of the cakes sunk in
Have you used plain chocolate in the cake or dark? In the description it says plain.... thanks
Hi Madia, For the cake I used dark chocolate. In the UK dark and plain chocolate are the same thing, they just sometimes call them by the different names. The dark / plain chocolate that I used has 70% cocoa, so as long as it has that it will be fine to use. I hope this is ok.
CakesbyLynz oh I didn’t realise, thank you so much for the response. Love your channel so helpful
Storage?
+CakesbyLynz can you measure in cups? Thank you
Ma’am you said milk chocolate but it has brown color
Hi, Yes in the UK milk chocolate is a light brown colour. White chocolate is the lighter more white colour chocolate.
First
Can we use butter milk instead of sour cream??
Hi Amna, Yes that should be fine, but buttermilk does have a higher water content to Soured cream so you may need to test it to get the correct amount as soured cream tends to be a little thicker.
Can I use curd instead of sour cream?