I'm baking a 12" cake for the first time. I'm using Cake Love's chocolate butter cake. I baked one 12" layer and just used the recipe as written, but put the entire batter in one 12" cake pan. I'm not used to baking this size cake...largest I've ever baked was a 10" and it turned out fine. I followed the recipe exactly, put it in the oven, and when it came out of the oven, it looked fine. But as it cooled, it sank in the middle. I used a heating core (I think that's what it's called) in the middle and I also used the baking strips on the outside. The recipe as written in the book calls for 9" rounds and to bake for 28 minutes. I baked it the 28, then 5 more because it was not done in the middle. Did I possibly overbake it? He recommends that you let the cake cool in the pan for 25-30 minutes then take it out so that's what I did.
The reciipe is: 7 ounces unbleached all-purpose flour
2 ounces unsweetened cocoa powder (he recommends actually using Dutch Processed)
1-1/2 tsp baking powder
1 tsp salt
1 cup half-and-half
2 T brandy
1 T vanilla
6 oz unsalted butter
14 ounces extra-fine granulated sugar
4 large eggs
I was going to make a 2-layer 12" with a 2-layer 9" on top of it, so am baking the 2 12" layers separately because I didn't know how to adjust the recipe to accomodate a12 instead of two 9s. I supposed that could be my problem, too. By the time I torte the cake, it's only going to be about an inch or so high, so baking the cake the way I am, if they continue to come out this small, I'll have to bake 4 separate recipes to get a decent sized cake for the bottom layer. Any suggestions, other than learning how to adjust batters for larger cakes?