Q: <strong>Does this Cake need to be Settled?</strong>

Settling layer cakes is an optional step. Cake tiers always settle just a bit after they've been filled and frosted. They lose just a small amount of height as gravity kicks in and the weight of the cake layers slightly pushes the filling out from between the cake layers. This can cause bulges around the sides of your cake which is especially noticeable if you've already frosted around the sides of the cake with a smooth finish (rather than textured or piped). Ugh! Settling the cake in advance is the best way to prevent those frustrating bulges! Simply fill the cake layers, wrap with a layer or two of plastic wrap (before frosting the cake), and place a weight of some sort on top-- not a crushing weight--just something that will add a light, steady pressure. I often use a cake pan or two--or a medium sized book. Give a gentle push down or two and then allow the cake (with weight) to sit for at least few hours. Since this is a perishable filling, you'll want it to settle in the refrigerator. Once settled, unwrap the plastic-wrapped cake and frost as usual.

Question 1

Can the Dark Chocolate Cake Layers be Frozen?

Accepted Answer

Yes! These Dark Chocolate Cakes freeze beautifully, just as with most of our cakes (from lemon cake to almond cake, strawberry cake and more).

Once the layers have baked and cooled to room temperature (or slightly warm), wrap tightly in plastic wrap followed by aluminum foil. Then, pop into the freezer! They will stay fresh for up to three months.

To Thaw: Place the wrapped cake layers onto the kitchen counter, and keep wrapped for 30-45 minutes. Then, unwrap and continue to thaw to desired amount. (Some bakers like to assemble their cakes while the cake layers are still partially frozen- they are less fragile.)

*Pound cakes and bundt cakes can be frozen as well, although they take longer to thaw.

Question 2

Does this Cake need to be Settled?

Accepted Answer

Settling layer cakes is an optional step.

Cake tiers always settle just a bit after they've been filled and frosted.

They lose just a small amount of height as gravity kicks in and the weight of the cake layers slightly pushes the filling out from between the cake layers. This can cause bulges around the sides of your cake which is especially noticeable if you've already frosted around the sides of the cake with a smooth finish (rather than textured or piped). Ugh!

Settling the cake in advance is the best way to prevent those frustrating bulges! Simply fill the cake layers, wrap with a layer or two of plastic wrap (before frosting the cake), and place a weight of some sort on top-- not a crushing weight--just something that will add a light, steady pressure.

I often use a cake pan or two--or a medium sized book. Give a gentle push down or two and then allow the cake (with weight) to sit for at least few hours. Since this is a perishable filling, you'll want it to settle in the refrigerator.

Once settled, unwrap the plastic-wrapped cake and frost as usual.

Question 3

Does this Dark Chocolate Cake need to be Refrigerated?

Accepted Answer

Yes, because of the chocolate cream cheese frosting, this cake needs to be refrigerated. Store in an airtight container or in the refrigerator.

For the best flavor and texture, remove the dark chocolate cake from the refrigerator a couple of hours before serving. This will allow the cake and frosting to warm and soften.

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