I doubled the recipe to make one 6x3 and one 10x3 layer for two tiered wedding cake. This is an excellent recipe. It is even better the next day after it is made. I would use a sweeter chocolate (maybe 50% cocoa) or add sugar to the glaze. It holds up well to fondant too.
Also, i used a 70% cocoa chocolate for the glaze and found it to be too bitter.
I have never been led astray with either of those sources so i am confident you will find the same success i did! Use knife to release cake from bottom of pan, and remove. Also, i used a 70% cocoa chocolate for the glaze and found it to be too bitter. Making it in the larger pan really helps since the cake is a little shallower, so the pineapple is able to make it moister. It is even better the next day after it is made. I would use a sweeter chocolate (maybe 50% cocoa) or add sugar to the glaze. This is an excellent recipe. This cake is very dense, so if you prefer a fluffier cake, don't make this recipe. Cut a knife or small spatula through batter to release air bubbles. It holds up well to fondant too. I filled the bottom with lemon curd and the top with raspberry jam and they both tasted awesome. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Let cool in pan, 1 hour.
Also, i used a 70% cocoa chocolate for the glaze and found it to be too bitter. Run a knife around the inside of the pan and around the tube to release cake, and unmold. It holds up well to fondant too. Cut a knife or small spatula through batter to release air bubbles. Let cool in pan, 1 hour.
Also, i used a 70% cocoa chocolate for the glaze and found it to be too bitter.
Cut a knife or small spatula through batter to release air bubbles. This cake is very dense, so if you prefer a fluffier cake, don't make this recipe. I would use a sweeter chocolate (maybe 50% cocoa) or add sugar to the glaze. It holds up well to fondant too. Let cool in pan, 1 hour. I have never been led astray with either of those sources so i am confident you will find the same success i did! This is an excellent recipe. I filled the bottom with lemon curd and the top with raspberry jam and they both tasted awesome. I found this cake on epicurious who got it from cooks illustrated. I doubled the recipe to make one 6x3 and one 10x3 layer for two tiered wedding cake. It is even better the next day after it is made. Also, i used a 70% cocoa chocolate for the glaze and found it to be too bitter. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes.
Let cool in pan, 1 hour. I have never been led astray with either of those sources so i am confident you will find the same success i did! I doubled the recipe to make one 6x3 and one 10x3 layer for two tiered wedding cake. This is an excellent recipe. It holds up well to fondant too.
Cut a knife or small spatula through batter to release air bubbles.
It is even better the next day after it is made. Making it in the larger pan really helps since the cake is a little shallower, so the pineapple is able to make it moister. This is an excellent recipe. It holds up well to fondant too. Also, i used a 70% cocoa chocolate for the glaze and found it to be too bitter. I have never been led astray with either of those sources so i am confident you will find the same success i did! Run a knife around the inside of the pan and around the tube to release cake, and unmold. Cut a knife or small spatula through batter to release air bubbles. This cake is very dense, so if you prefer a fluffier cake, don't make this recipe. Use knife to release cake from bottom of pan, and remove. I found this cake on epicurious who got it from cooks illustrated. I filled the bottom with lemon curd and the top with raspberry jam and they both tasted awesome. I doubled the recipe to make one 6x3 and one 10x3 layer for two tiered wedding cake.
25+ Unique Wedding Cake Drink Recipe - 22 Yummy And Trendy Cheesecake Wedding Cakes - Weddingomania - This cake is very dense, so if you prefer a fluffier cake, don't make this recipe.. Use knife to release cake from bottom of pan, and remove. I have never been led astray with either of those sources so i am confident you will find the same success i did! It holds up well to fondant too. I doubled the recipe to make one 6x3 and one 10x3 layer for two tiered wedding cake. This cake is very dense, so if you prefer a fluffier cake, don't make this recipe.
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