I have never failed with Nigella's amazing recipes - making me feel like the Kitchen Goddess she describes! However I have tried the Chocolate Fudge Cake and both sponge parts are falling apart. What am I doing wrong? I refuse to surrender!
Nigella's Chocolate Fudge Cake (from NIGELLA BITES) is a very moist cake with a liquid batter. We suspect that if the cake is breaking up when it is removed from the cake tins, or when being iced, then it may not quite have been baked enough.
The cake should be baked for around 50-55 minutes but, as ovens can vary and as the batter is quite liquid, it can take slightly longer. Once the cake is baked it should be risen and feel firm to the touch. A cake tester inserted into the centre of the cake layers should come out clean and the cakes should be shrinking away slightly from the edges of the tins. Let the cake layers cool for at least 15 minutes before removing them from the tins, as they are also more fragile when still hot.