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Pauls easy chocolate cake
Has anyone tried making Pauls easy chocolate cake in a 10 inch sqaure or round tin? As it is a delicate runny mixture I was wondering how it will bake, It is alot of mixture to waste, so any hints or tips beforehand would be appreciated. Would wrapping the outside of the tin and using a nail be a good idea. Can a lower heat be used with a runny mixture.
Also if you have tried it what is the depth of the rise please. I will be baking it in 2 x 10" sqaure tins one height is 2" and the other is 3".
Is it the moist chocolate cake? If so, this recipe is set for a 10 or 11 inch square at 150c or 130c fan for 2 hours. It is imperative to let the cake bake without the temptation of opening the oven door. Having said that, you know your oven best, so relying on your own eyes and nose will be useful.
There is loads of very useful feed back on this recipe which you can read here:
The baked cake usually finishes at approximately 2.5 inches. You could increase the ingredients to get a taller cake. However, the baking time would need to be increased, keeping to the same temperature.
The conversion calculator is here:
No it is Pauls easy naked chocolate cake, it is a tutorial with Marion when he was in Spain. He uses small tins for the mixture, so was wondering how it would bake in a 10" sqaure if anyone has tried it.
My apologies for getting the wrong cake. Don’t know how I missed that one!
I haven’t baked this recipe, but it looks straight forward which will bake up just as well in a 10 inch square tin as in the rounds. You’ll need to extend the baking time but I cannot really recommenced by how much.
I do however recommend that you double line the tin inside and out. If you have baking belts, they would be ideal. This is really to protect the corners which burn quickly in a long bake. You could perhaps lower temperature down to 130 c fan and let it bake longer.
I certainly would not open the oven much before 2 hours. Just keep an eye and nose on it. You’ll see the centre beginning to set as the cake starts to dome and crack. This doesn’t mean it’s done, but it’s a good indication that you can quickly open the oven and check the centre with a wooden skewer. Try not to allow too much heat to escape from the oven.
Hope this helps 🙂
Thankyou miwl, I will give this ago, definately going to invest in belts - alot quicker than foil and wet kitchen towel.
🙂 hope it turns out well for you. Your feedback will be much appreciated X