Chocolate Fudge Cake Without Layers

Our answer

Nigella's Chocolate Fudge Cake (from NIGELLA BITES) is baked in two layers using 20cm (8-inch) sandwich tins (cake pans) and each layer is fairly deep. So although the cake in theory could be baked in one 20cm springform tin, we are concerned that there may be too much batter for the tin. Also the baking time will be quite long and the cake could well burn on the outside before it is properly cooked in the centre. The cake is very moist so may also be difficult to carve, if you are thinking of shaping the cake before decorating.

We would instead suggest considering Nigella's Buttermilk Birthday Cake from DOMESTIC GODDESS. This cake is baked as a single cake in a 23cm (9-inch) square tin that is 4cm (1 1/2 inches) deep. This means that while it would also be the correct amount of batter for a 25cm (10-inch) round tin, it should also make a deeper 20cm round cake in a springform tin, but make sure the batter comes no more than two-thirds of the way up the sides of the tin (use any extra to make cupcakes). The baking time is also likely to be around 40 minutes for this size of tin. However we would emphasise that we have not tried the cake in this particular tin so we cannot guarantee the results.