I would like to make a larger Chocolate Fudge Cake for a 9 inch cake tin. How would I adjust the ingredients? I am making the cake for work, so have a few more people to feed! Have loved this recipe in the past when I've made it. Thanks.
Nigella's Chocolate Fudge Cake (from NIGELLA BITES) is a rich chocolate layer cake baked in 20cm (8-inch) sandwich tins (cake pans). Scaling up cakes is quite tricky and not something we particularly recommend. We would suggest instead maybe making a 3-layer version of the cake, so that it feeds more people.
You can make two 20cm layers of the cake using the standard recipe then make a third layer using a half quantity of the cake mixture. The recipe is fairly easy to halve and use one egg plus one yolk instead of 1 1/2 eggs. For the sour cream the easiest measure to use may be 5 x 15ml tablespoons (75ml). The extra layers will need more frosting so you should make an extra half quantity of the frosting (ie 1 1/2 times the recipe). The un-frosted cake layers can be made in advance and frozen, if necessary. Wrap each layer in a double layer of clingflilm (plastic wrap) and a layer of foil and freeze for up to 3 months. To defros, unwrap the layers and put on a wire rack at room temperature for 2-3 hours.