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Paul’s White Chocolate Mud Cake not baked properly
I made the above 2 x 6" round cakes. The cake was very tasty and moist even after a few days; however I had the following problems whilst baking the cake:
1)Both the cakes had risen and had cracks - is this too much baking powder? although I did follow the recipe.
2)1/3rd of of the cake in middle area was a bit gooey?
The butter was left at room temperature.
Thank you in advance.
I have’t actually baked this cake yet so will try and help accordingly to ingredients, size and temperature.
Did you adjust the quantities using the calculator to 6” round? I believe Paul’s recipe is for 8” rounds.
If you didn’t adjust the ingredients, it is possible you may have a tad too much baking powder. However, I think the problem is the oven temperature. Reduce the temperature down to 160c and bake it for a little longer.
Unfortunately, mud cakes really don’t like fan ovens. Reducing the temperature will help, as will placing an empty tray on the shelf above. Have another go, hope it turns out better. You’ve got me wanting to bake it now 😄
I reduced the ingredients using the cake calculator for 6"cakes as per your website
I baked these on the middle shelf at 140oC!
What is the purpose of am empty tray ?
I am disappointed with this bake.
I have baked Paul's Chocolate Mud Cake and never had any issues.
The idea of the empty tray on a shelf above is mainly for fan ovens. Because mud cakes have a high sugar content, the tray above helps to protect the surface of the cake from over caramelising or burning.
As with any first bakes, some disappointment can be expected. Recipes don’t always turn out as we would like them for everyone. I do feel for your disappointment.
I can certainly bake it up as a test and give you feed back. However, as all ovens as different, it doesn’t necessarily mean my results will be the same as yours. X
I really would appreciate it if you could bake it and let me know.
Any update on this?
Waiting on my ingredients to be delivered . Unfortunately I am shielding and dependant on supermart delivery. Last delivery had missing ingredients but they will eventually arrive. 🙂
Update on the cake. I recalculated amount of ingredients for 1 x 6” round x 3” deep cake. Baked it on a conventional heat setting ( non fan) @ 160c For 1 hr 20 minutes.
Very please to say the cake baked to perfection. Pleasantly surprised it is not as sweet as expected.
I’m going to use it as the base for cheesecake.
I don’t think there was anything wrong with your cake. It just needed to bake for longer on revised temperature.
Hope my feedback helps 🙂
Thank you for this update.
1)I have a fan oven so what temperature do you suggest?
2)How long should it be baked for in fan oven?
3)Did you use the Recipe Calculator to recalculate this to 1x6" round x 3" deep?
4)Your mentioned placing an empty tray on a shelf above - is this a pizza tray or roast potato tray?
5)Finally, for fan oven I will still use the tray?
Sorry for all these questions.
First, can I just correct the temperature in my update reply? I actually baked the cake on a 180c non-fan oven, which will be approximately 160c fan. Fan ovens generally run 20 degrees hotter and need to be turned down slightly to accommodate for that. I can't suggest this temperature for your oven, as only you know how hot your oven operates. Temperatures are not a given, they are only guides.
As I mentioned above, I don't believe there was anything wrong with your cake apart from, that it needed baking on for a little longer. Mine took 1 hr 20minutes for the 6" cake 3" deep. In hindsight, I would have double-lined my cake tin and possibly, wrapped it in brown paper on the outside too.
Although my cake came out great, it did rather over caramelize on the sides. This is quite normal for a recipe containing both sugar and white chocolate. Double lining the tin inside and out can help reduce the caramalization. However, the caramelized sides can easily be trimmed off.
The tray on the shelf above is like the one you would roast potatoes in. It helps to prevent the top of the cake from becoming too dark from the hot airflow from the fan. You don't have to do it if you don't want to.
In a fan oven, I would probably bake it for 1 hr 10 minutes, although, it is entirely up to how your oven bakes. Bake it for approx 50 minutes then gently open the door of the oven and check how much longer you estimate it might need. That is the only way really to judge at this first time of baking. Mine had a definite wobble at 50 minutes which indicated to me that I had to check it in 10 minutes time and, if still not done, check again at further 5 minute intervals until baked through. I used the site's cake re-calculator to calculate the new ingredients.
If I use cake belts how does this impact the baking process?
Cake belts are great, I’m a huge fan and make my own. Using one helps to distribute the heat evenly through the cake pan, giving a lovely flat bake on many types of cakes. They can also protect from over browning the sides.
There is plenty of online information extolling the virtues of cake belts. Google by name to see some reviews. 🙂