Nigella Choc Fudge Cake question

[HarrietSchulenberg]

Has anyone made the Nigella choc fudge cake - this one?

www.nigella.com/recipes/view/chocolate-fudge-cake-168

I seem to have made too much mixture as it's completely filled 3 x 8" cake tins rather than 2, plus a bit extra which I've put in a mini pie pan as a taster .

Has anyone else made this and found the same? Or have I managed to botch it up?

Yes I have made this loads of times, never had too much for 8inch cake tins - did you measure all the ingredients?

I haven't made that one but have made a similar one with sour cream. I think looking at that recipe there is going to be a LOT of mixture given the amount of ingredients. I suspect it's quite a dense intense cake. I suggest you go all posh and have three layers

that does seem quite a lot of batter for two normal eight inch tins to me.

maybe not if it's a burly mix that doesn't raise up, but I can make a very tall Victoria Sponge in eight inch tins with 4eggs/8/8/8, and this recipe has twice that at least (flour and sugar)

Thanks for replies. Yes, I definitely measured accurately as it's a new recipe for me (I get more lackadaisical with subsequent bakes).
Just been to test it and the mini pan is done. Couldn't wait to test it so have just singed my tongue on very hot, but utterly delicious, fudge cake.

I was thinking that. I would use 8884 for a sponge too. Maybe it varies on what a 'large' egg looks like?

Yes, could well be the eggs. They were whoppers.
Out of oven now and looks fantastic.
Boy's birthday is tomorrow so will be icing it tomorrow morning. Can't do a proper tasting but have to wait till tomorrow night .