Welcome to the Cake Decorators Q&A
Classic 10in chocolate cake went wrong why?
Hi I followed Paul’s tutorial with making his 10 in plus 6 inch chocolate cake and once made (after 2hours) the cake was very hard on the outside but soft on the inside. It was like a hard shell almost. Can anyone tell me why that was? Was it over cooking? I have a fan assisted oven and it was in 150 degrees.
Help!!! 🙁
Hi I followed Paul’s tutorial with making his 10 in plus 6 inch chocolate cake and once made (after 2hours) the cake was very hard on the outside but soft on the inside. It was like a hard shell almost. Can anyone tell me why that was? Was it over cooking? I have a fan assisted oven and it was in 150 degrees.
Help!!! 🙁
Hi HeatherMH
Sorry to hear your cake didn’t turn out as well as expected. First of all the 150c temperature is for a conventional oven and not for fan. Because fan ovens bake hotter and faster it is advisable to turn the temperature down by 10 – 20 degrees. If you still have your oven hand book take a look in it to see what the manufacturer recommends. I have a fan oven and bake on 130c.
The recipe can be difficult however many members have managed to tweek it with excellent results. You’ll find some great comments, hints and tips for a successful bake here:
For timing issues and more great comments take a peek here:
Paul’s moist chocolate cake recipe is the most discussed topic on site. To see more related discussions just type in the above search box ‘ moist choc cake’. Happy reading, hope your next bake is better, please let us know how you get on. Enjoy eating what you’ve made already! x 🙂
