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Burnt Chocolate Cake

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  1. eeastman
    Member

    Hi everyone! I made my first chocolate cake out of the book yesterday and found that the bottom and sides burned before the middle was done cooking. I followed the directions to a T, except I only used 3/4 cup of agave instead of 1 cup. Could this reduced moisture have led to the burning or do you think it's an issue with my oven? Thanks!

    Posted 1 year ago #

  2. cookie
    Member

    i have not used the cookbook yet, but baking from the blog, i have made the coconut flour chocolate cake a few times, and find it quite likely to burn the same way you describe. to remedy this, i have adjusted the baking temp at 25 degrees less than the recommended temp.
    hope this helps?

    Posted 1 year ago #

  3. eeastman
    Member

    I'll try it. Thanks!

    Posted 1 year ago #

  4. mymanzwife
    Member

    Yep, I've made the chocolate cake and did so by lowering the temp 25 degrees and had no burning problems. I automatically lower the temp on all of these recipes as I find they brown easier on the outside before the middle gets done properly.

    Not sure about whether the reduced agave may have been more of an issue with yours burning, though. Guess you'll know if you go to make it again using the same amount AND lowering the temp. The chocolate cake is one of my faves, so I hope it works out for you next time!

    Posted 1 year ago #

  5. eeastman
    Member

    It was still delicious, don't get me wrong! My hubby even said he liked the burnt part. Ha ha. Thanks for the advice. I'll try it again at 325 and let you know how it goes.

    Posted 1 year ago #

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