Full question
My Chocolate Cake With Coffee Buttercream batter was too runny and the sponges wouldn't come out of the tins whole. Had to use it as a sponge dessert with a chocolate sauce and ice cream. Can I stop this from happening in the future?
Our answer
Nigella's Chocolate Cake With Coffee Buttercream (from AT MY TABLE) has a sponge batter that is easy to make as the ingredients are just stirred together. The sponge batter is very liquid - Nigella mentions this in the first step of the method - so we suspect that your batter was about right. This liquid batter gives a very moist and tender sponge.
The cake pans should be greased well and the bases should be lined with circles of baking parchment (parchment paper). Nigella also mentions this in step 1 of the method. The sponges should not stick to the base of the pan if it is lined and if the sides of the sponge look as if they may be sticking to the sides of the pan then you can run a palette knife (spatula) around the inside edge of the cake pan, to help to loosen the sponge, before you turn the cake out. Also make sure that the sponge has cooled for at least 15 minutes before turning it out, as if it is too warm it is also more likely to break.
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