I'm planning to make the Chocolate Stout Cake recipe (Epicurious, Bon Appetit, Sept. 2002) for the second time this winter. The first time was for a large group of people, so I made the whole recipe (using 3 9" cake pans instead of 3 8" cake pans, which worked fine). This time, I want to halve it, but as I still don't have multiple 8" cake pans I'd like to use my 8" round, 3" deep springform and bake it all in one layer, cutting it apart later.
I know this is what many professionals do to create layer cakes, but I'm not sure how to adjust the baking time and/or temperature for the deep cake pan. The recipe says to bake the layers at 350 degrees for 35 minutes each. If anyone regularly adapts cake recipes to these deeper pans, and could advise me, it would be greatly appreciated!