Domed and Cracked Fudge Cake

Our answer

Nigella's Chocolate Fudge Cake (from Nigella Bites and on the Nigella website) does have quite a liquid batter so the baking time is slightly longer than for a regular Victoria Sponge. However, if cakes are very peaked in the centre (or domed) it is usually because the oven is too hot. The outside edges of the cake cook and set very quickly and this causes the centre to be pushed upwards, rather than the cake rising evenly. As the centre is pushed upwards the surface also cracks. You can use a serrated bread knife to trim off the domed part of the cooled cake and level the layers.

You may find it helpful to check your oven temperature with an oven thermometer or turn the oven down slightly, particularly if you have an oven with a strong fan. Also don't open the oven door too frequently as this can cause the oven temperature to fluctuate too much and can also cause the surface of the cake to crack. If you bake frequently you may want to look at using baking strips. These are special fabric strips that are soaked in water and then wrapped around the outside of the cake pans before the cake is baked. The strips keep the edges of the cake cooler and the cake rises more evenly, though it may take a few minutes longer to bake. The strips can be found in baking stores and on-line.