Welcome to the Cake Decorators Q&A

I cook an 8 inch and 6 inch at the same time at 150c each time I cook this beautiful cake. I put the sugar in with the butter and chocolate and have found since I did that, the cake doesn’t sink at all. I don’t open the oven to check until nearly done and always cover the outside of my tin with baking strips. This cake always gets rave reviews

Hi Tonimak

Well that’s great news! Sometimes we all make mistakes and forget to do something. Once when making this recipe I forgot to put in all the sugar! Paul’s recipe does not require lots of aerating, just enough to mix in all the ingredients until nice and smooth. Too much mixing can also make it sink. Enjoy your cakes x

Where can I locate the reciepe for Paul’s moist chocolate cake?

Hello rohanaarahman

The recipe is in the free/beginners section, look in the ingredients tab for quantities here:

Paul’s Firm and Moist Chocolate Cake Recipe

Happy baking

Hi, I have just don this cake and its coking nicely in the oven ,I will let you know how it turns out.

Thank you Barbara, you feed back will be most welcome.

Has anyone tried scaling it down to a third of the mixture to bake a deep 6″ cake? And if so, how long did it take to bake?

How long should a 12″square qty Paul’s chocolate take to cook ? Found the qty calculator really helpful but it doesn’t tell you times for different size tins. Thanks

Today I baked 2 x 6″ round cakes, using the really helpful quantity calculator set at 3″ depth . Lined the tins and wrapped in newspaper. They rose perfectly with flat tops and light crusting. They smelled ‘done’ after an hour and a half, but left them for 1 hour 45 mins and reckon I’ve got two excellent cakes. I trimmed the top of one before freezing and the structure looks great and it tastes brilliant!
It’s not that easy to follow the recipe, unless you make good notes from the tutorial as you can only print off the ingredients, but not the method. I can’t quite figure out why the method isn’t printable- or perhaps that’s only available if I upgrade?
I think Paul is a first-class tutor

Hi HILARY4

Thank you for leaving such an excellent feedback. In particular, for taking the time to let us know timings. This is going to be a very useful guide for other members. The recipe is absolutely free to everyone subscribed to the site regardless of their account status. Perhaps there has been an oversight on the method not being printable. I’ll let the site know and hopefully it will be corrected. Thank you for bringing it to attention. Enjoy your lovely cakes and have a great weekend 🙂

I made this cake last night 10″ square. It took in total over 2.5 hrs to bake. But it looks amazing. I have popped it in the freezer ready to decorate in 2 days time.

Do I need to take it out of the freezer the day before I decorate?

I had made this cake once and it was so delicious, after cooling I refrigerated and it was perfect for carving. I used 2 x 8″ pans.
I did notice that it dipped in the middle during cooking and crusted on top but was ok, but now… I’ve made this again – 3 times and failed every time, with all of the results everyone here has commented about.
I’m not going to let this beat me!