Congratulations! Your cake looks really good!
The alternate version of the cake updated on the blog is the same recipe as in the cook book i have so i must have a new version…My girlfriend does not like really dark chocolate but she found this cake delicious..as i did..Well worth the effort…
The only change to the cake is the mixing method, not the ingredients. That said, I’m not sure if new editions of the book have, possibly, updated to this mixing method.
1.How do i know if the cake is over baked
If the cake has pulled away from the sides of the pan to the extent shown in your picture before removal from the oven, it’s overbaked. However, the cake will generally pull away from the sides of the pan after removal from the oven. However, if the cake has a taste and texture that pleases you, rules be damned. I generally start looking at my cake about 10 minute before it’s supposed to be done. First, I look for a dry top. Then, once the top is dry, I touch it. If my fingerprint remains, I give it 3 minutes. I repeat until no more fingerprint. If it starts to pull away, fingerprint takes precedence, but I’m VERY cautious. Once fingerprint goes away (i.e., cake bounces bak), I use a toothpick. Unless it’s started to pull away, then I take it out and do the toothpick.
2.The cake seems to have a raised edge? what causes this?
I don’t know. I’ll be CharlesT or Julie will know, though.
3.Do i have to lower the baking temp lower when using rose’s cake strips..
Although I don’t use these, my guess is no, becuase they already increase the time it takes for the circumverence of the cake to heat and cook (so it balances more with the inside). That said, I don’t use them. I used to make my own with foil and damp paper towels, but my results were (obviously) too inconsistent. Now, I prepare my pans the night before and pop them in the fridge and bake in cold pans. I think you could prepare them before baking and freeze them, also, but I haven’t done this.
4.I read on the alternate recipe blog that the cake height was 1 1/2” in the centre 1 1/4” at the edge..Mine was nearly flat 1 1/4” but i did use Bleached AP flour..is that about right..
I would consider that more than fine. Others may have more info. When I used strips (homemade), my cakes were always shorter than they should have been. Now, with cold pans, I get a good height.
5.The cooking time was 24 mins do i need to turn the oven down even more ..what effects does too low temp do?
I don’t recall the actual baking time of the recipe, so I’m not sure how this compares . That said, if your cakes are cooking too fast, you might want to drop the temp 10 degrees. You said you’re using a convection oven. Rose says to lower 25 degrees (F) if you are using a convection oven. You might have already done this—I didn’t notice.
6.How do i stop big bubbles in the batter? i noticed these when baking
I sometimes (when I think about it), after filling my pans, drop them from about 2-3 inches above the counter. Are you actually saying you have big holes in the batter itself (as opposed to the baked cake)? If so, that should help. If the holes are in the baked cake, it might be a mixing problem. Someone else will know if it’s over- or under-mixing. I always get them confused!
The ganache was excellent
Midnight Ganache is one of the best things in the world. I mean, there’s really nothing like it. Although I have a friend who likes the caramel ganache even better—I haven’t tried it, but I will have to one of these days.
My girlfriend ... found this cake delicious
Keep this up and she will not be returning you to store anytime soon.