Hi Mavis! I wonder if the ganache firmed up and was causing it to crumble. You don’t have to frost it the same day. If you don’t add any frosting to it, you can wrap the cakes tightly and store them at room temperature. 🙂
]]>Hi Sam, Yes it was refrigerated. I made the cake the day before, wrapped it tightly, and made the frosting the following day. Do you recommend that I do it all on the same day instead?
]]>Hi Mavis! I’m so glad you enjoyed everything so much! I’m a little confused by it being soft, moist, and crumbly. Typically a crumbly cake would be dry. Was it refrigerated?
]]>Hi Mary! It will fit in a 9 x 13 but I’m not sure on a bake time. It will make a bit too much batter for a 9 x 11.
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Hi Sam, I think I have made close to 10 recipes from you thus far, and every single one of them have been amazing. I appreciate all of your videos and detailed descriptions! I know that if you have posted a recipe, it is bound to be amazing so thank you!!!!
I have one question regarding the chocolate cake. Mine was so soft and moist, but it was crumbly. I cooked it at the exact temperature you suggested and I tried not to over mix. What else could have gone wrong? I want to make your German cake and I would like to avoid the crumbling. Thank you!
]]>I didn’t see a time for just a 9 by 11. I wanted to make it for my son’s birthday party. How long of a cooking time do you suggest? ]]>
I’m so glad you enjoyed it so much, Lisa! 🙂
]]>Very rich-absolutely delicious! Mine did not come close to looking as beautiful but it doesn’t matter- it was amazing! ]]>
I think that sounds delicious and actually a lot like a raspberry chocolate cake I’m working on 😉. I’d recommend making sure your outermost rings are frosting rather than ganache or raspberry to keep them from squeezing out the sides but honestly it sounds delicious.
]]>Sam, this recipe looks and sounds like Heaven! I love the combination of chocolate and raspberry. Do you think I could do the large ring of raspberry and the smaller ring of ganache on the bottom layer, the reverse on the middle layer, and maybe a large center of raspberry on the top layer, with a ganache drip on the outside ring? Or would that be too much raspberry?
]]>We’re so happy our recipe was such a hit, Carolina! Happy soon to be birthday to your uncle ❤️
]]>In reply to Sam.
Hi Sam. This cake is “to die for” according to my 86yo uncle. He has now asked me yo make this cake for his upcoming birthday on 19 days. Thank you so much and happy new year!
]]>Hi Ares! Black cocoa has a milder flavor so will actually make the flavor less dark so I’d recommend sticking with the hershey’s special dark. 🙂
]]>Hi, I have Black Cocoa Powder (Modern Mountain) and Hersheys Special Dark, which want would you recommend? Can I use a mix of both? (I love when chocolate cakes are dark!)
]]>I’m so glad you enjoy the cake so much, Rob! I’m sorry you’re having issues with it sticking. I highly recommend using a parchment paper liner. STRONGLY recommend. Grease and flouring should do the trick, but there’s always the risk it’s not sufficiently greased/floured and you never know until it’s too late. I’ve lost too many cakes this way in the past. Cutting a round of parchment and putting it on the bottom will make your life so much easier. 🙂
]]>Hi Sam,
First, I love your recipe for this cake…..it is DELICIOUS!!
I need some help….I made this cake twice; once as an 8″ round single layer cake and the other time as mini cupcakes. For the round cake, I greased and floured the pan. For the cupcakes, I just greased the tins. BOTH times, after sufficient cooling, when I flipped the pans hoping the cake would come out, just the top of the cake emerged and the bottom of the cake was stuck in the pan. Both times, I ran a knife along the rim of the pans before flipping them but the result was as described. Do you have ANY idea why this is happening? As testament to the taste of the cake, I ate whatever came out (basically, muffin tops…lol) and took out the bottom layer left in the pans so that I’d have at least half a cake to decorate. PLEASE ADVISE!!! I don’t want to give up!! ]]>
Made this for a birthday, and my family said it was the best chocolate cake they’ve ever had! ]]>
I haven’t tried it, but I think it could hold up. 🙂
]]>Hi Rob! I believe you should be able to increase the recipe by 50% and have enough to fill the 15 x 11. 🙂
]]>Hi Sam,
I love this cake and decided to make it for a child’s 2nd birthday party. I’m making a sheet cake of 15″x11″x2″. How many times do I need to multiply the recipe to fill this sized pan?
Thanks for all your FANTASTIC recipes (my favorite is the strawberry brownie recipe: DELICIOUS!),
Rob ]]>
I’m so glad everyone enjoyed it so much, Susie! 🙂
]]>Alright girl. I made this cake yesterday to take to church today for my friend Howard’s 92nd birthday, and I have definitely found my go-to chocolate frosting recipe!! Wow, is that stuff good! I love that it makes so much, as I enjoy piping borders and rosettes on my cakes. I used 72% chocolate for the ganache and it seemed to help balance the cake really well. The cake itself was wonderful and chocolaty and not too sweet, though I may have either slightly overbaked or over mixed the batter a bit, as it was not dry, but also not fudgy as your layers look. Still great nevertheless, and there were only crumbs left! I will certainly make it again, as I think the time invested is worth it! I love so many of your recipes, thank you for sharing with us!
]]>Yes they are. 🙂
]]>Is heavy whipping cream and heavy cream interchangeable in this recipe?
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