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Welcome to the Cake Decorators Q&A

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asked September 16th 2012

Chocolate cake collapsing

I write this before but it disappeared.

I have tried Pauls chocolate cake recipe 3 times now and it has collapsed 3 times into something that more resembled brownies. I used the exact recipe, 140c fan oven, and after 1 hour the mix collapsed into a goo.

My ingredients are fresh, measurements are good and my oven is bang on temperature.

Anyone else had the problem?

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I write this before but it disappeared.

I have tried Pauls chocolate cake recipe 3 times now and it has collapsed 3 times into something that more resembled brownies. I used the exact recipe, 140c fan oven, and after 1 hour the mix collapsed into a goo.

My ingredients are fresh, measurements are good and my oven is bang on temperature.

Anyone else had the problem?

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I have a chocolate cake recipe I use and sometimes if I mixed to hard it sunk in the middle. I normally now just mix the flour in and then leave it without over mixing. I have not used Paul’s recipe but it does look similar

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What size tins are you using and how long are you cooking them for?
Have to say mine turned out perfectly which makes a change from other recipes I’ve tried. Have wasted a lot of ingredients in the past. I used half the quantity for two 4 inch cakes and they were very good. Like you I cooked them on 140 Fan.

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I adjusted my mix for a 10″ square tin, which failed dismally. The final time I tried using 2″ square tins as I thought they would cook qucker and they would be pretty much in the form I needed – failed.

So I mushed the whole lot up turned them into pop cakes and froze them. Having read other reports about all the problems with this recipe I shall seek an alternative. Its a shame because the result tasted good, but I need it for cake not pudding.

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Hi Mrspollywood

I ‘ve baked Paul’s recipe up on a few occasions now and have no problems. I have a fan oven so I reduce my temperature by the recommended 20 degrees in the oven manufacturers hand book. I have had to play about a little with the temperature and now it seems for me at least,the temp is 135 fan assisted. I also don’t over mix the batter, it should just come together like when baking muffins. I just love this recipe so I know how disappointed you must be. Please also have a read of the comments ‘Paul’s moist chocolate recipe… my feed back’. There are many comments from other members which may be of help and encouragement. G’d luck with it if you try again.