The aroma in the kitchen this afternoon! There’s nothing like chocolate cake for filling the house with warm yummy anticipation smells.
I found the recipe for Melt and Mix Chocolate Cake here.
It is supposed to be rich and dense, and sink and crack a little as it cools. I have made this cake before, quite a while ago, but my oven obviously cooks too hot and it turned out a bit dry, dark and crisp at the edges. 160 degrees for an hour and a half almost cremated it. Today I reduced the temperature by 10C, and look:
But look what happened underneath:
I have never made a hollow cake before! What happened here? I think it was undercooked inside, but because the top was so well cooked it pulled the bottom up, rather than letting the top sink. So, people, what do I do? Has this happened to you before? Do I need to reduce the temperature more and bake it for longer? Or will baking it for longer at the set temperature work? Or leaving it in the tin a bit longer before turning it out?
I really want to get this right, because even with my two not quite right attempts so far, it is still the most delicious cake ever. Well worth making again and again to get it right.