Welcome to the Cake Decorators Q&A

Hi I would like to know if its possible to reduce the amount of sugar in Paul’s mud choco cake.
If yes by how much
Thnx

Hi,that was very useful,I’ve tried to reduce the sugar amount by 25% and it turned out great,everyone loving the chocolaty taste which has been enhanced on reduction of sugar content.

Hi LEITISHAR

Please see this answer which was posted by another Cakeflix member in my feedback on this recipe. You can find this answer in thread 5 by member Michelle in the following feedback:

‘Paul’s moist chocolate cake’ My feed back

‘Hi there, I love this chocolate cake recipe but I always have a problem of sinking in the middle. Some people have suggested that the sugar content is too high and that is what makes the cake sink and make the top look like elephant skin. So the last time I baked, instead of using 600gm of sugar I reduced it to 450gms. The cake turned out perfect, no crusty top and no sinking. I think next time I try I will add an extra 50gms of sugar and see what happens. This was for a 10×8 cake. Hope this helps x‘

Thank you LEITISHA R for your kind feedback. I know from personal experience that this is a very forgiving recipe when reducing the sugar. Your result is very welcome and useful. ??

Hi,

I need to bake 1 x 10″ round and 1 x 8″ round, both 3″ deep.
How long should I bake each of these cakes?
What oven temperature do you recommend for a fan assisted oven?
Should I use cake belts?
Did you place an empty tray on top of the cake?
Basically how did you bake these in the Oven…..

Thank you in advance.

Hi Sky64

Paul recommends his cake should be baked for 2 hours on temperature 150c non fan and approximately 130c for fan oven. In his tutorial he says not to open the oven door until done as any draught will make the cake sink.

Baking belts can be used if that is your preference and a tray on the upper shelf can help reduce the cake crusting if your oven is particularly fierce.

There are lots of helpful hints and tips in the following thread:

‘Paul’s moist chocolate cake’ My feed back

…. and you may find re visiting Paul’s tutorial a helpful refresher for getting the best results:

Paul’s Firm and Moist Chocolate Cake Recipe

?

Hi,

Just wanted to confirm the baking times are for Paul’s White Chocolate Mud Cake only?
2 hours on temperature 130c for fan oven.
Baking belts can be used if that is your preference and a tray on the upper shelf can help reduce the cake crusting if your oven is particularly fierce.

Thank you.

Hi Sky64

From your original question, it was not clear that you needed the instructions for the white mud cake. This particular thread is referring to Paul’s moist chocolate cake and not the white chocolate mud cake.

The instructions for timing and temperature for the white chocolate mud cake can be seen and downloaded by scrolling down under the video tutorial. Here is the link:

Red Velvet & White Chocolate Mud

Hope this helps. 🙂