youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More answers

Larger Chocolate Fudge Cake

Asked by Go_wri. Answered on 23rd June 2017

Full question

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.

Our answer

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.

Tell us what you think