Having not made many cakes before i have nothing to compare the texture taste etc..But we are very happy with the taste of the cake ..The ganache was excellent
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…
I have a convection oven (Neff Navigator) so i baked at 160c the cake pulled away from the sides in the oven at 28 mins i didnt think it would be ready that early so it may have overbaked? how can you tell if a cake is over baked?
The next tin was removed from the fridge and baked at 160c ..this time i kept an eye on it and removed it just as it was pulling away from the sides..Time 24 mins..
Both cakes domed very slightly but when cooled were pretty flat..
My cooker is not perfectly level (which i am going to fix! now i have started baking cakes) so the cakes were not level(only slight slope on the cake)...
I have never baked a better looking cake .. I dont know if it is roses’s recipe or the cake strips or the parish line tins..either way it’s the best looking cake ever out of the oven…
A few questions
1.How do i know if the cake is over baked
2.The cake seems to have a raised edge? what causes this?
3.Do i have to lower the baking temp lower when using rose’s cake strips..
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..
5.The cooking time was 24 mins do i need to turn the oven down even more ..what effects does too low temp do?
6.How do i stop big bubbles in the batter? i noticed these when baking
Thanks for the very helpful advise