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How much glycerine do I put in Paul’s chocolate cake recipe to extend the shelf life.

Hi Maggie55

The tutorial does not specify and Paul is not seen using it. This is a very moist cake, glycerine will moisten it even more and possibly make it too soft so it falls apart. Glycerine is best used on madeira type recipes or for chocolate cakes which have whisked egg whites folded in and have a dense drier texture. I use quarter of a teaspoon per egg for madeira, I really wouldn’t recommend it for Paul’s recipe, however, other members may be able to give different advice.