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Hi. I have made Paul’s moist chocolate cake a few times now, and each time it bakes to a very hard and thick crust on the top! I follow his instructions to the letter! My oven temperature is correct according to his recipe and the oven thermometer I used to check it out thinking it was baking too hot! I have used the same recipe for cupcakes and they were incredible! Anyone got any ideas why or can come up with some suggestions how to overcome this problem please? I love the cake, it is really tasty and is popular with my chocolate cake fans! Just need to get this right as I am wasting a lot of cake taking off the hard crust!! I have read covering the cake tin with baking parchment or adding glycerine might help! If anyone has tried these solutions, I’d like to know if they have worked! Many thanks folks! Pat

Hi Pat

Just wondered whether you’ve had the opportunity to read all the member comments here

‘Paul’s moist chocolate cake’ My feed back

If you read through you’ll see many members who did have problems with the recipe have adapted ways to give themselves better results. Some members have had no problems at all and have also posted their results. I’m sure you’ll find the comments, hints and tips helpful.
If you do bake it again your feed back would be appreciated too. G’d luck with next bake. x

Hi Pat I don’t use Paul’s chocolate cake recipe but one very similar which uses soured cream instead of buttermilk but I have exactly the same problem!…the cake is very fudgey and tastes wonderfull.Again like you cupcakes are perfect! Will have to check out the members comments as well.

Lynn x