Hey Chelsea! Thanks for all you do! You're very talented. I first found your tutorial videos on RU-vid when I was looking for a mirror glaze recipe, and I loved (and still do love) your easy 5 ingredient mirror glaze recipe! This weekend I just completed my first ever wedding cake bake, using this chocolate layer cake recipe! It was a pretty big cake, so I've made so many batches of this cake now, that I have the recipe memorized! Haha 😄
Love this. Was wondering if at all possible you can say how many minutes to beat the batter. I often under or over beat batters. I think it’s very important. Would love to see longer video love watching you show how it’s made live. Thank you.
They also have black cocoa from King Arthur Flour at Sur la Table but it’s expensive. Could you do a Swiss or Italian Meringue Buttercream Video? I will love to see that! :)
Hi! New subscriber here... This is a great recipe! Planning to make this on my daughter’s 4th bday. She loves chocolate! On a different note, may I ask where I could get those 3 little cute cups you used for the salt, baking powder/soda?? Pretty please... Thank you!!!
Thank you so much for this... Am going to make this next week for a birthday...could I please ask I need the cake to be ready for Wednesday....when do I make the cake? ... really hope this makes sense! 😏😬😀
I make my cake layers and cakes in advance all the time! here's a detailed post on making the cake layers in advance: chelsweets.com/2018/10/28/how-to-make-cake-layers-in-advance/ and once the cake is frosted, it can sit in your fridge for several days! the buttercream will lock al the moisture in, and keep the cake moist :) Hope that helps, best of luck with your cake!!
I love this recipe :) I'm for sure going to try it! Quick question, have you ever heard or used cake strips for your pans? I was watching a video by Preppy Kitchen and he swears by these fabric strips you wrap around the pan to keep the cakes from forming a dome! I wasn't sure if you've ever used or heard of them but I'm thinking of getting some and testing them out! I despise leveling my cake layers lol
I tried some after watching his videos and they actually do work as promised! It's kind of annoying wetting them and getting them around the pan, but so is having to trim/level so I think it comes down to personal preference. I use them more often than not though.
I also use cake strips, and they are very effective! It can be a little bit of a pain to soak the strips and wrap the pans but the results are great. You get the same result if you bake the cakes without them, and cut off the domes but then you are wasting cake!
@@ChristinaCakesIt That's awesome! I hate having to cut the cake because then I eat the scraps! I try not to eat anything I bake (I'm very strict on what I eat lol) and it's way too hard to resist eating something I would need to throw away!!
Just got my black cocoa to trythis recipe! However, I only got2 8” pans and 2 6” pans. Can I cut the recipe in half to make 2 6” cakes? I have really small oven and can only fit 2 pans :(
it should! i've made sculpted cakes with it before, and it has held up just fine! just be sure to use a serrated knife and gentle touch as you carve it :)
I wish as you are mixing the batter or even buttering / flouring the pans you take a few minutes to discuss why these things are so important - over mixing vs under mixing , parchment paper use, incorporating ingredients alternatively , and the negative consequences of not doing so . They might be intuitive to you but not to your viewers who haven’t become comfortable enough with baking and might make silly mistakes because of a lack of clear guidance. Claire Saffitz from Bon Appetit has a great playlist to making cakes where she really explains it terrifically and the recipe doesn’t feel overwhelming .
Hi chels just wondering, can i cover this cake with fondant? And is it okay tp frosting the cake with choc ganache instead of buttercream? Because I always failed making chocolate butter cream, it was always hard and dry not like yours. Thanks
you can, but it will change the taste, and it won't be as moist! or you can simply add a TBSP of vinegar or lemon juice to one cup of milk to create your own, makeshift buttermilk!
Hi Chelsey! I was wondering why you used a whisk attachment instead of a paddle attachment in this recipe? Does it make a big difference in our the cake turns out?
Chelsweets It’s almost brownie like. I’ve made this version. It was delicious & it’s very sturdy. While also being very moist. I’d be interested in seeing your version. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YqGLgcnP2HQ.html Ps- Rosie’s dessert spot works with them a lot. Her recipe is quite different. It is originally from Australia. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TqOrjPQwA-k.html
Hi Laura! I have a few chocolate cake recipes, and I think you might be looking at a different one that I share in this video! If you follow the link in the video description (chelsweets.com/2018/05/08/my-go-to-chocolate-layer-cake-recipe/), you'll see it does match the recipe :) hope that helps!
