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Moist chocolate cake baking
Hi I have used the moist chocolate cake recipe twice for my cakes with great tasting results however I seem to have a persistent problem. I’ve used the cake-o-meter to get the correct ingredient quantities for a 12″ square, 3″ deep cake tin. When I bake this I do it at the same temperature as provided but for a longer duration. When I bring the cake out it always seems to have a really crunchy top and the centre of the cake is still slightly sunken even though baked through. Please can you help me eradicate these two problems?
Hi I have used the moist chocolate cake recipe twice for my cakes with great tasting results however I seem to have a persistent problem. I’ve used the cake-o-meter to get the correct ingredient quantities for a 12″ square, 3″ deep cake tin. When I bake this I do it at the same temperature as provided but for a longer duration. When I bring the cake out it always seems to have a really crunchy top and the centre of the cake is still slightly sunken even though baked through. Please can you help me eradicate these two problems?
Hi lbrown2
You’ll finds lots of information here http://www.cakeflix.com/questions/pauls-moist-chocolate-cake-my-feed-back
and here http://www.cakeflix.com/questions/pauls-chocolate-cake-timing
Both threads have covered the recipe extensively particularly in the later comments. Reading through would be a valuable exercise as it will give you a good idea how to make small adjustments for a successful bake.
