Welcome to the Cake Decorators Q&A

even though your cake is a bit thicker than the ones I usually make, I still can’t believe 2 hours. It’s only 50 degrees Fahrenheit lower than what I bake at. Is it really not over done?

Hi laroo25

Paul’s moist chocolate cake recipe has a higher ratio of sugar to flour than a normal sponge cake. In order to prevent the sugar from burning it must be baked at a low temperature. Because the temperature is low it obviously takes a lot longer for the batter to set and for the cake to fully bake without burning or becoming over baked.
For members looking at this answer and who bake in celcius, 50 degrees f is the same as 28 degrees c. This is based on temperature difference and not actual temperature.
However, all oven temperatures vary so it is always wise to keep an eye and a nose on all your baking.
Hope this helps.