Welcome to the Cake Decorators Q&A

Is the chocolate cake that Paul bakes in the free video (Paul’s rich and moist chocolate cake recipe) the same cake that he uses for his tutorials? I only ask because the cakes in his tutorials look a lot dark and richer.

Paul uses a mix of cakes from the recipe on the free section and cakes bought in from our local bakery.

Due to time restrictions it was more cost effective to get the cakes baked for us and the ones in the more recent tutorials are baked using a pre-mix by Puratos, however they behave in exactly the same way as the recipe cakes.

Hope this helps.
Kind regards
David

Thank you David for the quick reply. I’m going to have a go at baking Paul’s chocolate cake. Rather than baking a 10″ and a 6″ i thought i would use all the mix to bake a 10″ square. How long should i bake the 10″ square cake for?

Hi Barbara

A 10″ square tin holds approximate 20% more mixture than a 10″ round. Timings will be different so best keep an eye and a nose on the cake once past the given time of two hours. Keep checking through the glass door without opening. This cake forms a crust and pulls away from the side of the tin when baked. Sometimes it also domes and retracts once cooled. All oven are different, some bake faster than others, only you will know how your’s behaves. The baking temperature is set for 150c non fan oven. If you are using a fan oven it is advisable to reduce the temp by 20 degress or by the advice given in the manufactureres handbook.
I highly recommend Ateco baking cores to help distribute the heat through the batter and also PME baking belts. To see both products just google them by name.