The most decadent chocolate cake I've ever made (almost 2 pounds of chocolate!)

[@kevinranawake6558]

Hi!!! Just an easier tip when you fill a cake with the acetate; It's much easier to fill and smooth the frosting with a BENT SPOON. You're cake looks amazing and scrumptious

[@Sugarologie]

Ahhhhh that’s genius - now I must acquire this bent spoon that you all talk about!

[@Cats-dv1ji]

@@Sugarologie Simply get a metal spoon and a tub of ice cream right out the freezer.

[@pratofundo]

Oooh, that's amazing! When I need to spread filling with a tall cake/mold, I use a bent tablespoon! hahaha I saw Christina Tosi using… and it worked, hahahahahah

[@Sugarologie]

Oh that’s kind of genius - but she’s a pastry genius for sure

[@LilacLavender32]

You are seriously my favorite KZbinr of all time. I've never really been interested in a KZbin channel like this before. I never would have thought to break out geometry tk make a cake! That makes me less afraid to experiment with my own baking. You do an amazing job and it's very impressive and refreshing to see someone use their full ability to make confections. You're cream cheese frosting recipe is unparalleled and I'm really excited to see you gain traction and become even more popular. I follow you on TikTok as well and it seems like you are doing well there too. Have a good day, Sugarologie! 💜🧁

[@Sugarologie]

That is just the sweetest note - thank you so much. I'm so glad you like the cream cheese frosting! It makes it all worth it to know that it was useful... it's definitely what keeps me going and thinking 🥰 Have a good day too!

[@tinamakesthings]

I have no interest in cakes (beyond watching people make them) but I just watched over an hour of your videos and I feel like a cake expert! Thank you for sharing your process and insights in such a straight forward yet entertaining way. You have gained a fan!

[@cieloolwen815]

Aside from new developed recipe (that i will try some time later), i still in love with the fact that you described the taste and texture of the cake for us audiences who hasn't know what is like and a little skeptical to make it since some will have unsatisfied reaction to specific thing like too much frosting.etc.. Please keep up with the good work! 💖 P.s: I made cake for my niece's shower party today and it was a marvelous succesful 💯 Will try carrot cake for easter to bring to church tomorrow. Edit: the feast ended flawlessly with everyone obsessed with the carrot cake. The community finished it in one sitting😆

[@Sugarologie]

Oh thank for the kind words! And I love that you all loved the carrot cake 🧡🧡🧡🧡 That cake was designed from my carrot cake loving heart and it makes me so happy when others enjoy it

[@jessicaguy2748]

I love watching your videos. Thank you for sharing your science, your recipes, and your inspiration. I'm making your carrot cake this weekend for Easter dessert.

[@Sugarologie]

Happy Easter 🧡🐥 I hope you have fun with your carrot cake!

[@mrsdrdee]

You were so impressive in this haha I loved how you made the border for easy even frosting and layers! Love your vids!!

[@Sugarologie]

Thanks so much! 😊

[@isabellacullen1349]

I love chocolate especially dark chocolate. 🍫 Wow you did so well by making the ganache and the chocolate cake. I liked how the layers of the chocolate cake it looks very detailed and yummy.

[@Sugarologie]

Thank you Isabella 🥰🥰

[@isabellacullen1349]

@@Sugarologie you’re welcome ☺️

[@tarras3292]

The Chocolate Cake looked delicious and I would probably eat half of it,,, omgoodness

[@Sugarologie]

I am living proof that it is entirely possible to eat half that cake yourself ;)

[@josephinepoh2095]

I'm in Singapore - new fan! I love your thought process. I learnt to bake the same way. Logically. Technically. Creatively. Keep going!!

[@Sugarologie]

That’s so encouraging ❤️❤️❤️ thank you!

[@samanthasowers3889]

Omggg I did not realize the full video was already up all day!!! Definitely turning on my notifications now so I don't miss anything!❤❤❤

[@Sugarologie]

🥰🥰🥰

[@marjnuyad2888]

i am making this cake recipe! since everytime I pair chocolate cake with smbc I always don't know what to do with the egg yolks! thank you for this! 😍😍😍😍

[@susanrgraham]

Wow, this is an amazing cake! So much more work than I imagined. Looks beautiful and so yummy. ❤

[@margiemengel9283]

You amaze me!

[@Sugarologie]

🥰🥰🥰

[@knightsofneeech]

That was a fun video!

[@zorhaax]

isnt it supposed to use custard based buttercream? i think its gonna add more richness that act as a balancer. and the chocolate in the buttercream was only for bridging and color

[@cherrie1415]

Love this! Fyi - milkbar uses a bent spoon to spread the frosting!

[@codyamory]

Hey btw you can get a cake saw at Ikea for only like 6 bucks! Comes with a piping bag & scraper, and makes getting even layers for cakes SO much easier, especially when the layers are really thin like this. :> I’m super excited to try this chocolate cake recipe!!

[@codyamory]

Update: I tried this recipe and I have a new default chocolate cake. The ease alone makes it so much more worth it than my previous go-to recipes, but it’s also AMAZING. Even the cake batter was the best I’ve ever had! Can’t wait to make this again for my birthday.

[@Sugarologie]

Ah another reason to visit Ikea - I always poke around the kitchen section and find something ;) I hope you enjoy the cake!

[@Sugarologie]

Oh I didn't see this comment...YAY! I love this cake too ugh now I want chocolate

[@louiselemon9717]

Looks delicious. Peanut butter is a staple in my family & I would so incorporate peanut butter with the chocolate. I feel fat just thinking about it😂Thanks for video!

[@AlvaSudden]

This is spectacular!!! As a practical matter though I don't make tall cakes. Why? Because most people want a thin slice (a "sliver") & it's very hard to make a thin slice of a tall cake.

[@elviraroth5533]

You have such nice soothing voice. 🙂

[@Drew1734]

Would there be a major downside to using the acetate sheet as a barrier slightly larger than the cake, piping in the frosting around the periphery of the cake in all the nooks and crannies, chilling in the fridge, in order to achieve a uniform frosted cake? That’s basically what happened with yours once you peeled it off. I know you werent using it for that purpose but it makes sense in my head that you could. There is a YT that shows this and it makes so much sense to me, almost the same way spray foam insulation fills perfectly to the shape that is containing it when framing a house. But I haven’t seen hardly anyone on here think to frost it that way. Just thinking out loud.

[@dwaejitokki4805]

Ok help! Lol. I’m doing a trial cake for my in-laws 30 wedding anniversary. For the ganache I’m using some 60% dark Ghirardelli’s baking chocolate bar chopped and heavy cream. To get the ganache to be spreadable like you did in the video what ratio did you use? 1:1?

[@ermalando4401]

I work at a Smith Island bakery and the cakes are a little over 2 1/2 inches tall and they have 8-9 layers we traditionally bake the cake batter super shallow

[@brissygirl4997]

This looks very similar to the Bruce from Get Baked in the UK. The only difference I can see is they use ganache between the layers and as the coating. They recommend that yoi nuke it in the microwave for a few seconds before enjoying it.

[@Mt-ue9qz]

Mocha would be a great alternative here.

[@r.patterson]

My birthday cake ! 🎂 😉🥰

[@Sugarologie]

OMG I would love to make this for you.... Happy Birthday!!!!! 🥰

[@r.patterson]

@@Sugarologie Thank you 😊

[@TechTails]

Oh man thats the Michael Jordan cake. You attempted that? Oof! Question on ganache science: Theres ratios floating out there...but I notice that despite making a ganache with 1:1 chocolate (Callebaut) and Heavy Cream in the fridge it doesn't set up. I saw someone mention diff kinds of chocolate set differently. In your video you mentioned temperature being more of a key to texture....which one is it do you think? I imagine since cakes are supposed to be served room temperature...thats the most important is what a frosting does at serving temps? Correct me if I'm wrong. X.x

[@Sugarologie]

Oh that’s what it’s called! I never knew ;) as for ganache it’s temp and fat content - so different chocolates have different cocoa butter content, combined with creams of different fat contents, so I’m sure you can be pretty precise. I want to do a whole video on ganache science - but yeah as for your callebaut, sometimes it takes longer than I think to set the ganache, esp if you have a fair amount. I know that’s rather vague but hopefully I can do a video that explains in a bit more detail

[@stphndrn]

I went there... is not that great! I bet yours tastes better!❤😊

[@missgirl3410]

I feel so much better when experienced bakers make mistakes and have to change plans, it makes me feel less stupid when I mess up 😭😭

[@yt100mil]

YOU NERD!!! I love this channel...food with SCIENCE!!!!

[@diegoiunou]

Awesome! The only thing I wonder is why did you put the chocolate ganache on the rectangle representing the cake's surface area? Were you not confident enough in your geometry skills? Next time factor in an error margin and you're set!

[@juliajohnson4080]

“I had to get up on my kids’ stool…” Don’t worry you are not the only one who needs a step stool. Short people life, am I right

[@smithairdina5476]

Droste.... 😋

[@Noneya5241]

I hope you didn’t feed your beautiful little gremlins after midnight lol

[@fefejohns4587]

No way would I attempt this 😳

[@norawilson5326]

So it's 12 not 24

[@Sugarologie]

Yeah I agree - though the name of this cake is called a “24 layer”, I dunno, I feel as a cake baker if I told someone one that name, there has be 24 layers of actual cake but that’s just my opinion ☺️

[@norawilson5326]

@@Sugarologie great job though 😊