Welcome to the Cake Decorators Q&A

Hi, i’d really like to have a go at making Paul’s moist choccy cake and I noticed the recipe here is for a 10 and 6 inch cake. I want to make an 8 inch round and not sure how to convert :-/

Hi ionebear, at the bottom of the ingredients list for the cake there is a ready-reckoner. Click on the orange link and it will bring up a table for converting all round and square cake sizes. I use it all the time, very handy! To convert to an 8 inch round you will need to multiply all your ingredients by 0.5 to give you the correct quantities. Hope this helps.x

oh i was just confused because the recipe and said it was for 2 cakes. oh well thats great 🙂 thanku!

Hello ionebear

You will see there is a comment from David which says the mixture will also make one ten inch square cake. When you scale the recipe down use the ten inch square as the existing size and scale the recipe down to your required size. If you need more information please post again. x

oh that’s great! have you made this cake? just wondering what height it might bake to…

Lol, I would imagine that most of the members on this site have made this recipe at one time or another. I have made it many times myself because it stays so lovely and moist, and because it carves really well. It should rise to around 3 inches high if you’ve followed the conversion table correctly.x

I’ve baked Paul’s recipe several times, my cake finishes just under three inches. There is usually a crust and the cake does sink a little, at least for me. Some members have found the cake recipe quite challenging as it does have a habit of sinking. However, if you follow the instructions and be mindful of egg size and oven temperature there is no reason why you can not achieve a successful bake. A few members have reduced the sugar content by 100g and feed back suggests this prevents sinking and crusting. It may help if you read the many comments in popular questions ‘Paul’s moist chocolate cake’ my feed back. There are many hints, tips and advice from other members. Also if you type in the search box ‘Paul’s chocolate cake – timings, or again just click on it in popular questions, you’ll find lots of useful information there too. This is a lovely moist cake, full of flavour, and really worth making. Happy baking, feed back would be great if you rustle it up! x

I found since I decided to mix the sugar in with the choc etc and melt together, my cake didn’t sink at all and using the same quantities I baked a 8 in and 6 inch which both were exactly 3.5 inches high. Delicious and a favorite cake of mine. Also I baked for 90 mins before opening the oven to test, at which time it was ready but my oven can be a little hot. Love this cake.

Hi cupcakegirl62

I made the cake yesterday and just thew everything in due to lack of time. Chocolate sauce was still hot as was the hot brewed coffee. I made 8″ round which rose to the rim of the tin. I didn’t have the customary hard crust and absolutely no sinking or shrinkage on cooling This is the best mine has come out although I had no complaints when baked previously. Took slightly longer this time on my normal temp 130c fan, don’t know why. But possibly rose higher due to the hot liquid activating the bicarb. It was ready in 1hr 25 minutes. Can’t leave it alone.