Chocolate Cake – Fill Cake Pans

    Published: 06-16-2009
    Views: 37,831
    Specialty baker Petra Cox demonstrates how to fill the cake pans for baking a killer chocolate cake!

    Petra Cox

    Petra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.

    Petra Cox: Hi! I am Petra Cox with Moms Apple Pie Bakery, in Occoquan, Virginia and we have made a delicious chocolate cake batter and we have greased six inch pans ready and I am about to put the cake batter into the pans.

    You can use four six inch pans or two nine inch pans and even if you want you could use ten inch pans and then would make little thinner layers. So, now I have a nice big full bowl of batter and I am going to slowly pour that into six inch pans and the important thing is just to make sure that you have the same amount in each pan so that when you are putting the cakes layers together, for the finished product they are nice and even.

    So, there is for one and there is for two. I just have two cake pans prepared right now, but there is enough batter to make two more cakes. Two more layers that is and you can usually tell with your eye just how much batter is need and if the layers are even. Its always okay before you actually bake the cake to use a spoon and take some batter out of one pan and put in the other if its slightly more in one than the other.

    Thats fine to do it wont make any difference in the finished product. So, these cakes are ready to be baked and they are going to go in my commercial convection oven over here. Its going to be around 250 degrees in the convection oven.

    In a home oven its going to be 300 degrees. These cakes actually take a while to cook. Its a pretty rich batter and its going to take about an hour for this extension probably an hour and ten minutes for the nine inchs pan. But when they come out, there will be really nice, moist cake so we are ready to bake them.