Full question
The Chocolate Olive Oil Cake is an absolutely delicious chocolate cake! Very subtle and extremely ‘moreish’. Clearly a small slice is enough, however if I wanted to make the cake deeper could I simply double the quantities, bake it in the same-sized tin and at the same temperature for the same amount of time? If I should adjust timings or temperature could you advise please. Thanks for your help with this!
Our answer
Nigella's Chocolate Olive Oil Cake (from NIGELLISSIMA) can be made in gluten-free form (with ground almonds/almond meal) or it can be made with regular plain/all-purpose flour. Unfortunately we don't recommend doubling the quantity of ingredients for a deeper cake as this presents a few problems. There is the risk that the cake batter overflows from the tin while baking, though this is less of a risk with the gluten-free version. The main problem would be getting the cake to bake through, as using the same oven temperature and baking time will leave the cake unbaked in the centre. For deeper cakes you would have to reduce the oven temperature and increase the baking time and possibly use a metal baking nail or heating core to help the centre to bake properly. As we have not tried to bake a larger version of the cake we are unable to advise on the adjustments needed.
If you are making the version of the cake with flour then it would be possible to make two cakes seperately and then sandwich them together for a deeper cake. This is more difficult with the gluten-free version as it is more fragile and could crack or break when the cakes are stacked.
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