Comments on: Chocolate Raspberry Layer Cake

By: Sherry

Sherry — Thu, 26 Dec 2024 21:33:54 +0000

In reply to Carole.

The exact thing thing happened to me. I think maybe it’s 3/4-cup packed cocoa. When just spooning it into a cup, 85g is way more than a dry cup.

By: Lindsay

Lindsay — Wed, 27 Nov 2024 02:38:48 +0000

In reply to Carole.

It’s hard to say for sure without being there, but it could just be something about the way you’re measuring it. That’s why weighing is so much more accurate. I weigh my dry ingredients, so I can tell you that the weight amount is correct and is what I use.

By: Carole

Carole — Tue, 26 Nov 2024 20:33:01 +0000

I’m making this recipe right now and using a scale for the dry ingredients. The flour in grams was a little off, the sugar right on, but the cocoa was way off. I measured and weighed it three times and each time 3/4 cup only came out to around 50grams instead of the 85 listed. Any ideas why it’s so different?

By: Lindsay

Lindsay — Tue, 26 Nov 2024 15:05:45 +0000

In reply to Isabella.

Yes, you could cut the recipe in half and bake it in one 8 inch layer. It’ll just need a little more bake time.

By: Isabella

Isabella — Mon, 25 Nov 2024 21:47:27 +0000

Hello, this cake looks amazing! I can’t wait to try it! I have only one cake pan and i don’t want to make it three layered could I cut the recipe in half and use my 8in 3in high pan?