Adapting German's Chocolate cake for bund pan

Discussion in 'Pastries & Baking' started by meffy, Nov 23, 2009.

  1. meffy

    meffy

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    Hi -- I'm going to make German's Chocolate cake in some form, but don't have any regular round pans for a layer cake. I have a silicone bund pan (Bundt® if you're a Nordicware fan; mine's got KitchenAid's name on it) and twenty-four silicone muffin cups.

    The mass and span of the bund pan concerns me. If I make the original German's Chocolate recipe, will it still be batter on the inside when the outside is done? Will the "middle" of the cake (the ring midway between the perimeter and the inside tube) collapse when it cools? Can I bake it longer at a lower temperature, or otherwise adapt? I've found a number of German's Chocolate bund cake recipes online, but for the first go at this I'd like to stick to the original formula if possible.

    I'm not a skilled cake baker so if it's likely to get dicey, I'll just make cupcakes instead. :-}
     
  2. meffy

    meffy

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    Tried using the regular recipe but baking it until it was set all the way through. After an hour (about twice the layer-cake time) it seemed fairly firm, but after taking it out it has collapsed in the middle. Crud. Guess I'll have to claim it's a "molten" GC cake. :-S Oh well, it's a day late to be a birthday cake anyway.

    [edit] I take that back. It's a complete loss, a wet mass of unusable glop. Used all the chocolate so I can't make another, and there's no other use for a vast pot of pecan-coconut frosting. What a disaster, and nobody to blame but me. Blast.