Welcome to the Cake Decorators Q&A

I’ve made Paul’s chocolate cake (10′ tin) several times and never had problems with sinking in the middle. However, I found it a bit too dry each time. I was keep in it in the oven for two hours as it is in the recipe. Is that mean that I overcooked it? I was using Irish cream to moisten it and then chocolate ganache but it was still a bit too dry after cutting the cake. Apart from that the cake is delicious. I’m doing chocolate cake for child birthday on sat and just wonder what else I can use to moisten the cake a bit more (can’t use too much alcohol). If I use a sugar syrup would that not be too sweet? I will appreciate any advice.

Hi Gosia

You could use fruit juice. I do that if not using alcohol. Boil the fruit juice up until it reduces down to half of original amount, it should thicken slightly, cool and add to layers. Flavours which go with choc cake, blackberry, blackcurrant, orange, cherry,apple or whatever tickles your taste buds. I must say I was so surprised your cake wasn’t moist enough, sounds like it could have done with a little more liquid. Did you use large eggs? I love this recipe because the cake doesn’t need filling at all, we eat it as dessert with a little fruit puree. Anyway, hope the juice idea appeals.

Thank you very much for your help madeitwithlove! It sounds like a good idea. Yes, I usually use large eggs if I don’t have any I use one medium extra. I maybe try to use a little bit more rapeseed oil next time and see if that make a difference.