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Soft cake
I’ve made a 10″ round chocolate cake. Paul’s recipe and it has turned out very soft and is collapsing. I used Stork instead of butter. Could this be the problem?
I’ve made a 10″ round chocolate cake. Paul’s recipe and it has turned out very soft and is collapsing. I used Stork instead of butter. Could this be the problem?
Hello Paulson-Jenkins
The stork is the most likely culprit for over the softened cake crumb. When the recipe is made with butter and oil, it is a moist rather than soft cake and it will firm up when refrigerated. Unfortunately stork margarine doesnot firm up. If the cake hasn’t collapsed completely, try and fill it with ganache and place it in the fridge. The ganache will firm up and hopefully hold the crumb together. Try again with butter, you’ll find it will be different. 🙂
