Welcome to the Cake Decorators Q&A
Hello 75shell
I make one deep cake, slice it into three layers and fill with two different complimenting flavours inside before ganaching the outside. The crumbing ganache can also be flavoured if desired.The filling keeps the thinner layers lovely and moist. I think it’s personal preference, I like the look and taste of a three layered cake. A sturdy recipe is better so when the cake is cut, the slices don’t break. I too love Paul’s moist chocolate cake, it lends itself very well to layering or just doing the same as shellybean.
Hi, When you say single does that mean no filling? I have used Pauls moist chocolate cake in this way and just ganached the outside and top before icing. It tastes just as nice as ganaching the inside. Hope that helps
When I bake Paul’s recipe the layered, filled and ganached cake finishes at 3″ tall. The cake is best layered from slightly frozen or chilled as it is very moist and prone to crumbling if sliced from fresh bake.
If you’d like to bake up the recipe for a small trial cake you’ll find recipe convertors here:
http://www.cakeflix.com/blog/how-to-work-out-what-size-cake-tin-to-use
For ease of use the whole recipe fits into one ten inch x three deep square tin. This is the size tin to calculate from. The recipe can be found here http://www.cakeflix.com/free-online-cake-decorating-courses
Your feedback would be great!
Some members have had a few issues with the recipe however others have found ways to overcome the problems.There are many comments, feedbacks, hints and tips for a successful bake here:
The more recent comments show how a little tweeking can give better results. Hope this has been of help.
Happy baking.
If you’re doing Paul’s recipe, please do read through the comments, they really are helpful. G’luck with your cake. x
