Welcome to the Cake Decorators Q&A
Baking Pauls Moist chocolate cake in an oil fired AGA
Hello lovely Cakers
I am having a nightmare with Pauls Moist Chocolate Cake – I have baked as per the tutorial – at 150 degrees for two hours – the result was very crispy edges but a very deep sunken middle. I have tried again in my aga at 130 degrees – for longer – again very sunken middle. I have tried for a third time in a small fan oven at 130 degrees as per some of your feedback – again disasterous.
Is there anyone that has successfully baked this in an aga – if so could you tell me how you have achieved this. Thanks in anticipation – Michele x
I bake this recipe in a fan oven with very little sinking. There has been feed back fr mbers who have had good results by reducing the sugar by 100g. I have no experience with Aga baking so can not comment on how to address adjustments. Hopefully other members will be able to help.
Definitely reduce the sugar by 100 g as I had the same problem and now it turns out perfect every time.
Guys – thankyou for your tips – I will try adding less sugar – see if this works :-)))))
Finally – baked this cake with less sugar – backed on 150 degrees for 2 hours and 15 mins – better cake – still sinks in the middle but much less than before. – – thanks for the tips once more x
