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Darn Good Chocolate Cake recipe question

post #1 of 10
Thread Starter 

Hey guys!

 

So recently I made a practice cake for my nephew's birthday coming up this week, and it was the darn good chocolate cake recipe. Since this cake will be two tiered, the chocolate tier is going to be 10". How long do I keep the cake in the oven for? And at what temperature? Some recipes say 350 while others 325. It's a larger than usual cake so I think I need to up the time too, because I tried it for 35 minutes at 350 and it wasn't done in the middle but starting to burn on the outside.

 

Any advice? Thanks in advance! icon_biggrin.gif

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post #2 of 10

I always bake at 325. I would put the alarm for 35 min and when it rang.... it means it is time for me to start checking on it , I turn on the oven light  and look at it...if it looks very light I put some more time like 5 or 10 more min. on the alarm. When it rangs again , I open the oven and touch it if it spings back is done, but to make sure I do the toothpick   test.

If when I touch it is a little sticky I give it 5 more min., follow by the  spring back test and toothpick test also.

 

I do this with all the cakes that I make. My largest has been a 14" in round layer  and I also have done the 18" in sheet cake layer   so far I have not have any uncooked cakes. Of course alarm times to begin with for the larger cakes is  more. The round 14"in was 45 min  and the sheet cake was 55min.   After alarm went off I start checking on my cakes until done.Oven temperature always 325.

 

This is what works for me. Hope it helps.

 

Good luckthumbs_up.gif!

 

Ciao!

post #3 of 10
Thread Starter 
Quote:
Originally Posted by soledad View Post

 

I do this with all the cakes that I make. My largest has been a 14" in round layer  and I also have done the 18" in sheet cake layer   so far I have not have any uncooked cakes. Of course alarm times to begin with for the larger cakes is  more. The round 14"in was 45 min  and the sheet cake was 55min.   After alarm went off I start checking on my cakes until done.Oven temperature always 325.

 

So 10" round cake in the oven for 35 minutes at 325?

 

My problem was that the oven was at 350 and it was still not done at 35 minutes. The centre was done after around 40-45 minutes but by then the outsides were slightly burnt. I may just have to reduce the temperature?

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My cakey bakey heart! <3
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Don't tell my heart,
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post #4 of 10

It sounds like you could use a heating core.  Are you using one or metal flower nails to conduct heat to the center of the cake?  That will help you with cakes that are 10" and larger.

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The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
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post #5 of 10
Thread Starter 
Quote:
Originally Posted by Chasey View Post

It sounds like you could use a heating core.  Are you using one or metal flower nails to conduct heat to the center of the cake?  That will help you with cakes that are 10" and larger.

 

No I never thought to buy one icon_sad.gif My cakes are never larger than 8" so I never had the need. I need to bake the cake in a couple days so I won't really have the time to go buy one with such short notice, but I'll definitely keep it on my to-buy list icon_smile.gif

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My cakey bakey heart! <3
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post #6 of 10

Could she use a large decorating tip as a heating core?

post #7 of 10

Or you can use a rose nail.

post #8 of 10

I am sorry that I was not clear enought.... When I first put the time in the alarm is just for me to be alert  to my baking, at this time the cake is not done yet but it will be in a few more minutes. I just have to check and see. when the alarm sounds I put the oven light on and check first of all for the color of cake if it is the right golden color of a done cake.

 

Most of the times it is a very light golden color , this tells me without opening the oven that it needs more time...so I give it 5 to 8minutes for it to get the right color that I like. When it is like that I open the door, touch the cake if it springs back  it is done, to make sure I also insert a toothpick. If it is sticky I continue baking for a couple of more minutes. and then take it out. I have never use a heating core, I know it helps to use it but I do not have it. 

 

Ciao!

post #9 of 10
Thread Starter 
Quote:
Originally Posted by candacethecook View Post

Or you can use a rose nail.

 

would a rose nail work? Since it's not as wide as a heating core icon_confused.gif

Don't tell my heart,
My cakey bakey heart! <3
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Don't tell my heart,
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post #10 of 10

I use a rose nail in any cake over 8" and it works great!
 

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