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Hi,
I made this cake last week for the first time.
As far as I am aware I followed the recipe exactly. It baked beautifully and was cooked in the 2 hours and came out flat (no sinking at all). The problem I had was it was so soft that it crumbled on cutting (it was 10″ square and had been frozen for about 5 days). It tastes absolutely fantastic but there was no way I could shape it to make the cake I needed to because it just fell apart. I have been baking cakes for about 12 years now and have never had this problem before. I would like to try it again but am a little worried about it happening again. Has anyone experienced the same problem or was it just me? We could so do without all the extra calories when things go pear shaped but are eating it anyway!! The children are delighted that I couldn’t use it for my novelty cake!!
Many thanks for any advice. x

Hi cazcakes

Could be several reasons, in my experience it’s usually to do with too much liquid. It might be too much egg, water, oil or if a lower fat content butter or margarine is used. Too little flour will also make cakes fall apart. Try reducing the liquid, it might be that you were lucky enough to have larger than normal eggs! You can see a similar question to yours here http://www.cakeflix.com/questions/pauls-moist-chocoloate-cake-is-just-toooo-soft Hope your next try works out better.

Thank you for your answer madeitwithlove. I wondered if it may have been too much fluid but wasn’t sure what.
I think I will have to be brave and try it again! I may reduce the liquid a little next time.
Caza x

If you do try it with less liquid, please could you post back with your results. Thanks and good luck! x