Welcome to the Cake Decorators Q&A

I just made the moist choclate cake but I am a bit worried as it has sank slightly in the middle I am using the came to make the Teddy Bear cake. The cake is still cooling do you think I will be able to use it or should I start again.

Hi Morrisonbry

Is there much of a sugary crust on it or has it no crust? When I first baked the recipe I had a crust which softened when the cake cooled. On cooling my cake measured just over 2.5″, and once layered and filled looked like any other cake. I would suggest freezing the cake before attempting to carve it because it is very moist. If you feel you need to start again, put in the search box ‘Paul’s chocolate cake – timing’ and scroll down the page, click on 2 and scroll down toward the middle to an answer from member michellejones who reduced the sugar and found the results to be better for her. Hope this helps.

Thank you madeitwithlove It has a sugary crust. I will check out the search, is it always beeter to freeze first, I had hoped to start it tomorrow

I meant to say in my last answer that I took the crust off to level the cake. Being very greedy, we ate the crust but I could have kept it as a filler for the dip, it softens up and would have blended in. If you decide to re bake
keep the lining paper over 2″ above the rim of the tin, if you have a flower nail put it in the middle of the tin before pouring in the batter. The flower nail acts as a heating core which distributes the heat into the batter more evenly. The middle of the batter takes a long time to set up because it is so molten, having tall lining paper prevents the sides from rising too quickly and burning plus allowing the middle to catch up. If you are at all concerned, please have a little browse of the many comments by searching ‘Paul’s moist chocolate cake’ my feed back, & other comments by just searching ‘moist chocolate cake’. I find pre-heating the oven really well does help. I preheat for a good 20 minutes for this recipe. Have you had a look at this blog http://www.cakeflix.com/blog/how-to-make-chocolate-mud-cake? it’s just an alternative, very much like the moist choco recipe, just slightly more dense. If you need more help please post again.

Thank you for all you help, bit stressed at the moment, I think I will check out the mud cake and start again.

Bake Paul’s recipe when you have a bit more time and you can read through the comments. I love this recipe but like all very molten recipes it can be a bit of a challenge. As time is an issue for you perhaps the mud cake might be a better option. This does crust slightly but doesn’t sink. Best to see it through to the times stated and preheat the oven well. Please don’t be stressed any more & would love to get some feed back??. x

Thanks madeitwithlove, feeling a bit better today have decided not to make the teddy bear with a chocolate cake and have reverted back to a tried and tested madeira cake which I have used before. will let you khow how I got on. Thanks 🙂

Dear madeitwithlove I managed to finish the cake which i am please with all the stress has gone and I feel great about the end result. Thanks

Thank you for coming back, I’m so pleased for your good result, be happy xx

I have lost my copy of the moist chocolate cake & toffee cake recipes and can no longer find them on this site? Does anyone have a copy? Or will they be back up at some point? Thank you x

Hi Jlrickard1

The toffee cake recipe you’ll find by putting in the search box ‘toffee cake’. Paul’s moist chocolate cake recipe is in the free/beginners section, go to the tutorial and click on ingredients. If you need to scale the recipe down go to this blog http://www.cakeflix.com/blog/how-to-work-out-what-size-cake-tin-to-use where you’ll find the ready reckoner or the cakeometre. Hope this helps, if you need more information please post again.