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Epicurious Double Chocolate Layer Cake - scaling down recipe?

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Epicurious Double Chocolate Layer Cake - scaling down recipe?

betterbeheaven | Oct 17, 2009 12:23 AM

I want to make the Epicurious Double Chocolate Layer Cake for my friend's birthday, but from the comments I've read, it seems like you get an absolutely enormous, 3-layer tall cake (if you use 9" pans, which I plan on doing). Is there anything about the recipe or its ingredients that suggest it might be problematic if I scale down the recipe by a third to make 2 9" layers? I'm not a very experienced baker so I'm cautious about experimenting. Any other tips would be appreciated as well!

Recipe here:
http://www.epicurious.com/recipes/foo...

Ingredients:
For cake layers

* 3 ounces fine-quality semisweet chocolate such as Callebaut

* 1 1/2 cups hot brewed coffee
* 3 cups sugar
* 2 1/2 cups all-purpose flour
* 1 1/2 cups unsweetened cocoa powder (not Dutch process
) * 2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 1 1/4 teaspoons salt
* 3 large eggs
* 3/4 cup vegetable oil
* 1 1/2 cups well-shaken buttermilk
* 3/4 teaspoon vanilla

For ganache frosting

* 1 pound fine-quality semisweet chocolate such as Callebaut
* 1 cup heavy cream
* 2 tablespoons sugar
* 2 tablespoons light corn syrup
* 1/2 stick (1/4 cup) unsalted butter

Thank you!

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