I made this using your weight conversions and it was a hit. I didn’t strain the pudding and after it chilled it was pretty grainy, but after I loosened it with the electric mixer it was fine. Also I didn’t want to buy a whole bottle of syrup, so I found a recipe for golden syrup and made a half-cup batch in 20 minutes. Worked fine.
Gosh I do miss your videos. Thanks for this and the metric conversions! Rick's cake decorating was giving me anxiety😂. This is exactly how I would do it although I may whip the frosting and adjust the chocolate:cream ratio to suit my climate. The pudding is obviously more of a stable creme pat. I normally do bake individual layers in cake rings and they work out fine. Baking the cakes at 160C and cooling the layers upside down usually takes care of most of the doming.
My pudding looked exactly like that too when I mixed the cream in. It thinned out nicely when everything else was added and cooked up beautifully. I haven't assembled the cake yet or made the frosting, but the cake crumbs and pudding are both really delicious.
I ABSOLUTELY Loved this Video!! That’s My Favorite Cake EVER!! is a Moist, Rich, Dark Chocolate Cake. Yummmm!!! Thank you for redoing this Cake! 🍰 💜💜💜💜
Subbing granulated sugar in place of brown sugar will be ok in the pudding. The molasses flavor in brown sugar is so subtle that I doubt you’ll kiss it. I’m not 100% sure about adding malt, but I’d expect it’d be ok.
Good question! If you don’t have golden syrup, you could use dark corn syrup, light corn syrup, or glucose syrup. If you don’t have any of those, honey, maple syrup, or agave MIGHT work, but I’m not certain.
Hi Geoffrey. I made a blackout cake today. My cake layers were beautiful moist and super tender. But every time I have to cut through each cake layer with the knife I ruined it. Is there any way to make/bake thinner layers and assemble the cake that way as opposed to cutting through each cake layer? I need a fail safe solution. Thank you.
Wilton makes cake pans that come in a set called “perfect layers.” If the cake recipe calls for 2 8” cakes cut in half, you’d bake in 4 “perfect layer” pans and then just stack the cake. I don’t love this because your cakes will still bake with domes, so it won’t sit perfectly flat. Cake domes are a function of leavening agents in the batter - so the only way for a cake to bake flat is to remove (which would result in a flat, dense cake). Cakes that get volume from whipped egg whites generally don’t some as much. Last, and my preference, would be to freeze the cake layers and then use a serrated knife to cut them in half while frozen / slightly frozen. This will make them more sturdy and cut down in crumbs. Hope that helps!
What’s your favorite kind of cake? Let me know in the comments below.
If you liked this video, please give me a 👍 and subscribe 🔔
Mom's carrot cake, ')
I love carrot cake! It was my favorite for my bday growing up.
Something Chocolate with Caramel!!
The hot water is said to bloom the cocoa and heighten its flavor. I often use near-boiling coffee in chocolate cake recipes.
Oh that makes perfect sense! Thank you 😀
Your knife work is very impressive. I’ve never attempted to torte a cake!
Thank you! I think the turn table really helped me out a lot in allowing me to get even layers.
Your method of slicing layers looks like it works much better than my haphazard slice across! Nice technique 😊👍🏻
Thank you so much for the weight conversions!!
Just found your channel, and loving it!!!
👋 glad you found the channel and that you’re enjoying it!
I made this using your weight conversions and it was a hit. I didn’t strain the pudding and after it chilled it was pretty grainy, but after I loosened it with the electric mixer it was fine. Also I didn’t want to buy a whole bottle of syrup, so I found a recipe for golden syrup and made a half-cup batch in 20 minutes. Worked fine.
Glad the cake turned out well for you! It never occurred to me to make my own golden syrup - that’s a great idea 🙌
I'm so glad someone made his recipe, cake looked delicious!
Love your dedication towards recipe testing! I look forward to your video every week :) Keep up the good work!
Thank you - hearing that makes my day! 😄
This cake is goals!!!!!!! You did an awesome job making it! Claire would be proud!
Thank you!😊
Looks better than Rick’s rustic assembly.
love how you make the steps easier to follow! ❤️
This was really helpful! I'm attempting it this weekend and this was super helpful to see another person attempt it. Looked great!
Glad this was helpful! Hope your cake turns out great🤞
Gosh I do miss your videos. Thanks for this and the metric conversions! Rick's cake decorating was giving me anxiety😂. This is exactly how I would do it although I may whip the frosting and adjust the chocolate:cream ratio to suit my climate. The pudding is obviously more of a stable creme pat.
I normally do bake individual layers in cake rings and they work out fine. Baking the cakes at 160C and cooling the layers upside down usually takes care of most of the doming.
You are such a good teacher. Thanks for your channel. I love it!
Thanks for the conversion into grams! I do that with all my baking recipes.
My pudding looked exactly like that too when I mixed the cream in. It thinned out nicely when everything else was added and cooked up beautifully. I haven't assembled the cake yet or made the frosting, but the cake crumbs and pudding are both really delicious.
The best part of making a multi-part recipe is snacking on all the components midway through 🤤
Yum!! Actually if you have a World Market nearby, you can easily find Lyles Golden Syrup and it’s imported from The UK.
World Market is a great tip, thanks!
Some coffee syrup brushed on the layers of the cake would be a nice addition to this cake🤓
I ABSOLUTELY Loved this Video!! That’s My Favorite Cake EVER!! is a Moist, Rich, Dark Chocolate Cake. Yummmm!!! Thank you for redoing this Cake! 🍰 💜💜💜💜
So glad you like it! I’m obsessed with this cake. It’s still my go-to when I need an impressively chocolatey cake.
Great job.
id like to try these this one yummy
Wow that's a process, looks delicious though!
Wishing you the very best. Found your channel.
Thank you - glad you found me! ☺️
Gracias por compartir
Hot water is added to bloom the cocoa powder.
Have you ever looked at old copies of Chocolatier Magazine?
I haven’t - are there any favorites I should look into?
Can I added white sugar ...in that cake 🍰
Did you use dutch processed cocoa? Or normal cocoa?
I want to make it but can't find the dutch processed cocoa in my country
I can't concentrate on your video: You are a man too handsome 😳
Thank you ☺️
can you add malt to it? and can you substitute brown sugar with regular sugar in pudding?
Subbing granulated sugar in place of brown sugar will be ok in the pudding. The molasses flavor in brown sugar is so subtle that I doubt you’ll kiss it. I’m not 100% sure about adding malt, but I’d expect it’d be ok.
hey, you've tried a lot of chocolate cakes!! which one is the best one out of all the ones you've tried?
I think this is actually my favorite! As far as a great taste and relative ease, this checked all the boxes.
@@GeoffreyAlan which ones the richest chocolate cake?
What should I use if i don't have golden syrup?
Good question! If you don’t have golden syrup, you could use dark corn syrup, light corn syrup, or glucose syrup. If you don’t have any of those, honey, maple syrup, or agave MIGHT work, but I’m not certain.
@@GeoffreyAlan awesome, thank you
Hi Geoffrey. I made a blackout cake today. My cake layers were beautiful moist and super tender. But every time I have to cut through each cake layer with the knife I ruined it. Is there any way to make/bake thinner layers and assemble the cake that way as opposed to cutting through each cake layer? I need a fail safe solution. Thank you.
Wilton makes cake pans that come in a set called “perfect layers.” If the cake recipe calls for 2 8” cakes cut in half, you’d bake in 4 “perfect layer” pans and then just stack the cake. I don’t love this because your cakes will still bake with domes, so it won’t sit perfectly flat.
Cake domes are a function of leavening agents in the batter - so the only way for a cake to bake flat is to remove (which would result in a flat, dense cake). Cakes that get volume from whipped egg whites generally don’t some as much.
Last, and my preference, would be to freeze the cake layers and then use a serrated knife to cut them in half while frozen / slightly frozen. This will make them more sturdy and cut down in crumbs.
Hope that helps!
@@GeoffreyAlan You have been great thank you Geoffrey! But could I use those "perfect layers" with cake strips too? Or have you tried that already?
You're a good cook, but you shouldn't be riding Bon Appetit's coat tails.
Kelly Staines He’s showing how to take something made in a professional kitchen and do it at home.