Welcome to the Cake Decorators Q&A
Paul’s moist cake recipe with a 10 inch square tin…..
Has anyone happened to do the recipe with a 10inch square tin (not round)? And does anyone have the correct ingredient measurements?
I have used the ingredient conversion on cake baker but I’m not sure I’ve done it right and want to make sure I have the right measurements.
TIA
Hello Sammyle
The ingredients are listed in the ingredients tab under the video tutorial here:
http://www.cakeflix.com/free-cake-decorating-courses/chocolate-cake-preparation#ingredients
Those ingredients fit into a 10″ square tin, you don’t have to change any of the ingredients, just mix them up and pour into your tin.
Bake the cake for the same time and about another 15 minutes, gently open the oven and check the cake with a wooden skewer. If it isn’t done keep baking and checking every five minutes until it’s done. I can’t give you a definite time, all ovens vary so you’ll need to baby sit and go by what you see and smell. Have a look at my blog on timing here:
http://www.cakeflix.com/blog/baking-problems-solutions
Because the cake is deep and square you’ll need to protect the corners from burning. Either double line the cake tin or wrap the outside with paper as well. I also use 3 upturned ateco heating cores in the batter to distribute the heat evenly. The heating cores can be bought online :
You can also use three or four upturned metal royal icing nails if you don’t have the heating cores.
The tin can also be wrapped with a baking strip or strips of wet towelling wrapped in tin foil or follow this tutorial http://judyscakes.blogspot.co.uk/2011/01/making-cakes-rise-evenly.html
For futher information on this recipe, hints and tips from other members take a look here:
Hope this helps.
ps we have a conversions table for tin sizes on site. There is the link to the cakeometre as well. You’ll find it here:
http://www.cakeflix.com/blog/how-to-work-out-what-size-cake-tin-to-use
you don’t need to convert anything this time. If you read the feed back thread go to the lastest comments which discuss reducing the sugar. There’s a great comment from member Liz Hemmingway which is extremely helpful.
Thank you for replying.
I saw the list of ingredients under the videos but at the bottom it said:
NOTE – These ingredients are set for a 10″ and 6″ Round cakes OR 10″ Square cake
I am doing a round 6″ with a square 10″ cake so above it says the recipe is just for a 10″ and 6″ round so I’m trying to find out how much to use for doing a square 10″ with the round 6″
TIA
So use the whole recipe for the 10″ square. For the 6″ round go to the link which I set above and find the ready reckoner chart. Go to the green section, run your finger down to the 10″ square. Now look at the top in the very top red section and find 6. Run your finger all the way down to where the 10″ square is. Your finger will land on 0.3. This is the figure with which you multiply all the ingredients to give you the amounts you need for each ingredient. The 0.3 means it is 30% of the original ingredients. If you go back to the cakeometre calculation which you made earlier it will tell you by how much to scale your recipe, If it says 0.3 for the 6″ round the calculation which you made is correct. If you still can’t do it let me know and I’ll make the calculation for you.
Thank you for your quick reply.
I’m not a cake maker and this is the first time I’ve ever made a proper cake for an occasion (and I’m not great with calculations, lol) so the above doesn’t mean much to me but I’m gonna read what you have put again the morning and see if I can understand it better and work it out.
My nan was the cake maker in our family and studied it all at night college so she would of been the go to person. Wish I had taken more interest.
Thank you again
Hi Sammyle
Here is the conversion from 10″ square to 6 ” round Paul’s moist chocolate cake:
butter 93.3g ( you can round this up if you want or leave it as 93)
chocolate 93.3g ( as above)
coffee 2.5 teaspoon
water 67.9 ml ( you can round this up to 68 ml)
cocoa powder 21.2 g ( you can round this to 21g)
Plain flour 53.7 g ( round this up to 54g)
Self raising flour 53.7g (round this up to 54g)
bicarbonate of soda 0.3 teaspoon ( use level quarter teaspoon, it’s difficult to measure such tiny amounts but this will be fine)
Golden caster sugar 203.6 g ( round this up to 204g)
large eggs 1.7 ( round this up to 2 large eggs)
rape seed or vegetable oil 3 teaspoons
Buttermilk 46.7ml (round this up to 47ml)
Let me know if this helps you. I wish I had taken more notice of my domestic science teachers over 50 years ago!! x
You’re welcome Sammyle, however I would still recommend that you read through some of the later comments in the feed back thread and others which I set yesterday. In particular read member Liz Hemmingways comments on this page:
As you will see from the many comments, this recipe has be challenging for some members, so to be fore warned is to be fore armed. The comments provide hints and tips for a successful bake.
Good luck with your cakes, your feed back in the feedback thread would be much appreciated so that others may learn from your experience. x
I’ve just baked the chocolate cake in a 10″ aluminium tin for 2 hours and 15 mins and it’s come out perfect.
This is the second time I’ve baked this receipe, the fist two 8″ rounds and they came out perfect too.
Just do exactly as Paul on is tutorial. I have the tutorial playing at each step of making this cake as if he was in my kitchen!
Fingers crossed it will taste good.
