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Honey Chocolate Cake Ingredients

Asked by joharafifi. Answered on 18th March 2017

Full question

I made the Honey Chocolate Cake but the cake had to cook for 2 hours and the result was very disappointing. Adding 250ml of water to the batter looks too much, is this correct?

Honey Chocolate Cake
Photo by James Merrell
Honey Chocolate Cake
By Nigella
  • 14
  • 2

Our answer

Nigella's Honey Chocolate Cake (from FEAST) does have 250ml (1 cup) of hot water added to the batter. It may seem like a large quantity, and the cake batter is very liquid, but it is correct and gives a moist cake with a fine crumb. As the cake batter is very liquid you need to make sure that you use a springform tin with a tight seal or it can help to line the tin with some baking parchment (parchment paper) coming slightly up the sides of the tin.

As the cake batter is very liquid the baking time can vary a lot according to the type of oven used, hence the indication of 45 minutes up to one and a half hours. A fan oven will tend to bake the cake more quickly, even if the temperature is turned down. For a conventional oven the cake should be baked on the centre shelf for the most even temperature. If the cake is taking a very long time to bake then it could be that the oven is running slightly cool and may need to be adjusted slightly. When the cake is baked a cake tester inserted into the centre may come out with a few damp crumbs clinging to it, though there should not be any uncooked cake batter on the tester.

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