Comments on: Chocolate, vanilla, chocolate, vanilla… Birthday cake for fence-sitters.

By: Nel

Nel — Thu, 18 Sep 2008 10:18:11 +0000

Has anyone tried making this as a checkerboard cake, as one poster (Jane) suggested? That was my first thought, but since I’ve done some research about checkerboard cakes, it seems that the batter has to be rather stiff for the checkerboard design to be distinct. With all the liquid in this recipe - and especially with the oil - this looks like it’s a more light, delicate cake and a more liquid batter, which I don’t think would work for a checkerboard cake.

Any good recipes for chocolate and vanilla cake that would work with checkerboard pans? I only made the cake once, many years ago, and it seemed to me to be somewhat bland and on the dry side.

By: Steve

Steve — Thu, 14 Aug 2008 04:15:21 +0000

I made this today. One tip, and maybe this is obvious for seasoned cake bakers: for the bottom layer, use the domed side of one of the layers, turned upside down. This allows all the flat sides to fit together so the sides can be more easily iced. My chocolate layer ended up with a pretty big dome, and I used that as the top.
Additionally, I don’t like the idea of heating cream in the microwave, so I heated it on the stove, removed from heat, then added the chocolate. This worked out nicely.
Thanks for this.

Steve, good tip, thanks. And certainly heating cream for chocolate ganache the traditional way, on the stovetop, is also a good option. - PJH

By: Ellen

Ellen — Wed, 06 Aug 2008 21:02:16 +0000

Thanks SO much for the chocolate-vanilla cake and the blitz torte recipes! I made the cake for my sons 13th b’day– a huge hit with all who tried it. I also have plans to double each layer and make an all vanilla or all chocolate cake. Both were teriffic. Ganache is always a winner with me. I used half semi-sweet and half bitter-sweet choc though, no added flavors– super dark and perfect.

My husband is making the blitz torte for my b’day next week– lucky me, I know! I’ll let you know how it turns out.

So much cake, so little time…
Ellen

By: Casey

Casey — Tue, 05 Aug 2008 01:49:58 +0000

This is in the oven as I write…….the vanilla layer is out, cooled and split and the chocolate
layer is baking. There seemed to be more choco batter and it rose quite high in the pan.
I’m finding that the 35 minutes was for the vanilla layer and just passed 45 for the choco
layer and it’s still got quite a wet spot in the middle.
It’s a birthday cake for an employee……………walking in tandem with PJ I always take requests, but this 22 yr. old said it was my choice, how’s that for easy?!?
O.K. 48 minutes for the choco layer.
Wish I had a serrated-edge knife 9″ long! The tip about the skewers to hold the layers in
place while the filling sets is a keeper.
Thanks, I’m sure there will be rave reviews, moaning Weight Watchers, and with only 5
employees, leftovers for Wednesday!

Not sure what’s up with the time, but yeah,the chocolate layer does rise right to the top… Weight Watchers, huh? We have them come onsite sometimes. It’s tough to keep the calorie count down around here! Have fun, Casey -PJH

By: Kathi

Kathi — Wed, 30 Jul 2008 16:00:05 +0000

What amount of cornstarch is needed. Can’t find a conversion of 1/2 ounce to tsp. or Tbsp.

Thanks

Hi Kathi,
The amount by volume would be 2 tablespoons whether you use Clearjel or cornstarch, only the weights are different.

2 tablespoons (3/8 ounce) Instant ClearJel® or cornstarch (1/2 ounce) .

Happy Baking!

By: Sharon

Sharon — Tue, 29 Jul 2008 22:48:34 +0000

Wow, I want it!!! Can you pls let me know how I would make this at 6,700 ft - still moist and yummy? Thanks Can’t wait to try

Hi Sharon - Take a look at our high altitude baking tips. That should tell you what you need to know. Have fun! - PJH

By: Autumn

Autumn — Tue, 29 Jul 2008 03:02:38 +0000

Oh my. This was one rich cake. I was all set to let it sit overnight when my husband informed me that was “unacceptable.” It was better the next day, not quite as insanely chocolatey. I especially liked the vanilla layer and will be making that (sans chocolate layer) again.

By: Carrie

Carrie — Mon, 28 Jul 2008 02:22:01 +0000

This cake looks amazing and I am planning on making it for my son’s 3rd birthday. Question, if I need to make this cake the day before, should I put it in the fridge assembled and frosted or just refridge the cakes and make the frosting the day off? And should any leftovers be put in the fridge or can this stay at room temp under a tupperware cake cover? Thanks so much for your help, this site is an amazing resource. Carrie

Hi Carrie,
If you bake the cake the day before, just wrap it well (after it is completely cool) in layers of plastic wrap, and leave at room temperature. No need to refrigerate. IF you happen to have leftovers, you can refrigerate them, especially if it is very warm out. Taking the cake out 15-20 minutes before you serve it again allows the ganache to soften.

Happy Baking!

MaryJane @ The Baker’s Hotline

By: Marguerite

Marguerite — Sat, 26 Jul 2008 01:58:07 +0000

Oh you are so totally hooking me on the possibility that *I* can do something like this! Looks delish from here…and I’m planning on trying something like that for my husband’s birthday!

By: Molly

Molly — Sun, 20 Jul 2008 06:01:11 +0000

Hello. Know about KAF and have bought products via catalog, but am a first-timer to this site. What a terrific resource for home cooks! I’m looking for a strawberry cake recipe using real strawberries in the cake and/or frosting too.
There may be a recipe already on blog; newbie me is looking forward to exploring this in more detail…
Thanks.

Molly, how about the Blitz Torte recipe, using strawberries in the filling? Other than that I know we don’t have a strawberry cake recipe such as you describe,sorry… Just put Blitz torte in the blog search box. - PJH