Welcome to the Cake Decorators Q&A
Hello jucreate
Did you make up the whole recipe or did you convert it to a smaller size? if you have a fan oven the temperature should have been reduced down by between 10 -20%. Paul bakes at 150c no fan.. The cake does sink slightly in the middle and it makes a sugary crust which goes soft and can be cut off. My cake finishes at 2.5 inches taking the crust off. There is a lot of feed back for the recipe if you look in popular question ‘Paul’s moist chocolate cake’ my feed back and ‘Paul’s chocolate cake – timing’. The comments there are extremely useful if you attempt the recipe again. Paul has also made an amendment, the comments which you can see in the ingredients list. Hope this helps.
Hi there miwl 😉 thanks for the info, dropped temp to 130fan. Converted to 2/3 firstly then 1/2 then 1/3 all with 50% less sugar. Made it about 4 times now lol 2nd time with the ganache, 3rd with a summer fruits topping and lastly with butercream again… family favourite. All turned out well with the flat top in my 9 1/2″ springform cake tin and 1/2 the mix fills the tin when baked. Very nice cake and all family and friends love it. I found the help topic on it just after I asked about it. I’m going to make another one as I wana try the Bow Cake next but if I wanted to do a plain cake would I need to replace the chocolate with anything for the same textured cake?
Hi jucreate
Thank you for your feed back, I’m so please that you managed to bake a lovely cake. Your comments will be useful to other members. If you leave the chocolate out of the recipe it will not be the same cake, it will be a completely new recipe. The chocolate working with the other ingredients is what gives this texture. What sort of cake had you in mind when you say a plain cake? Please let us know how the bow cake turns out. x
