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I have a favourite chocolate cake recipe that gives enough batter for three 8 inch round tins each of them 2 inches high. I have scaled up my recipe for a 10 inch square and 3 inch high tin using the Cakometer method which suggests multiplying the ingredients by 2.3. I baked the cake yesterday at 160 for for 1 hr 20 mins but is was a disaster, the top and edges of the cake were hard and chewy I have another one in the oven now and looking at it through the glass it looks like its going to end up the same way. Am I doing something wrong, please help as I need to have a chocolate cake by Thursday!!

Hi Jude3011

Are you baking in a fan or conventional oven? If in fan try reducing the temperature down to 140c and for conventional down to 150c. Large cakes take time to set in the middle, baking on a lower temperature for slightly longer allows the centre to set and prevents the sides and top from burning. Double line the side of the tin and have the lining about 2″ above the rim of the pan. Placing a flat roasitng tin on the shelf above can also help shield the top of the cake from burning. Sometimes when cool cakes are wrapped up in a couple of layers of clingfilm any crusty bits will soften so try that first, cakes may be just fine. You didn’t mention what type of recipe has been used, is it a mud cake type?

Thanks for this, I am baking in a fan oven and this time I did lower the temp to 140. Ive just taken it out of the oven and I’m not sure yet if its ok or not I’ll wait until it cools a bit to take it out of the tin. The recipe is from the hummingbird bakery cookbook it’s the Brooklyn blackout cake which everyone seems to love. I’ll keep the flat baking tray in mind aswell that sounds like a good tip. Fingers crossed it will be ok thank you for your reply x