Welcome to the Cake Decorators Q&A

Hello everybody! I have read a lot of comments about Paul’s recipe for the chocolate cake and would like to leave mine..
I baked 2 cakes withing few days, the first time I used the “original” recipe and got a quite good result. I was just not really happy with the tickness, so I did a few changes and got a quite better result. My change consisted in few words in separating the eggs and whisking the whites to soft peaks. I also slightly increased the self-raising flour. My full recipe with a couple of photos is here: http://federicocarbonetti.wordpress.com/2013/01/27/my-chocolate-fudge-cake/ (I hope it is allowed to post a link, but here one cannot add pictures..)

If you decide to try my version I’ll be glad to hear about your feedback.
Bye

Hi Smoking81

I made the suggestion in my previous comments and in blog http://www.cakeflix.com/blog/baking-the-perfect-cake-why-things-go-wrong to add whisked egg white to Paul’s recipe to make the mixture a little more stable. I find it helps, although to date the original recipe is one I bake frequently without many problems. The whisked egg white binds the mixture and gives a denser crumb, as does the slight increase in self raising flour which contains extra leaveners. I like Paul’s recipe because the crumb is lighter and the cake itself can be used as a stand alone dessert with a simple dressing of creme fraiche. It is a stable cake for carving and stacking. However, It’s great to have another tweeked version of Paul’s recipe to try and it is certainly good to experiment since that’s how most recipes evolve.