mmlstarr

It doesn't really - there's a shot of a table with several bakes, I think one may be a slice of this cake, but it's unclear. Hmmmm, that's interesting about the depth of UK pans. I didn't know they were so deep - though now that you mention it, they do look very deep on the Great British Baking Show, lol. The one I used was 8x2. I'm hoping a 9x2 round pan will be better next time....

Thanks! I think you're exactly right re: both the leavening and the pan size. I used an 8x2 round pan (my springform leaks a little and this batter is VERY thin). Next time, I'll use all AP flour and a 9" round pan. Thanks so much for your help!

Thanks, Darienne! Happy to be a part of the group!

Thanks! So happy to be here!

Hi all! I'm new here - a hobby baker, but now trying to get a little more serious and adventurous. My sister-in-law gifted me The Pastry Chef's Guide by Ravneet Gill.I made her apple cake with great success. Then I tried her Ultimate Chocolate Cake.... The batter filled the 8" round pan almost to capacity and 10 minutes after going in the oven began to o'er-spill the pan, big time. I cooked it to completion (clean skewer) but the cake still collapsed somewhat while cooling. Still it was (is) a delicious cake - great texture, fluffy, moist, not dense or cloying. Here's the thing: the recipe (attached) calls for 80g of self-raising flour. I added 2 t of bp to 1 cup of AP flour and then used 80g of that. Is that where I went wrong? Way too much leavening? Should I reduce the leavening? Or should it have been made in a 9" pan? Or both? It tastes wayyyy to good to completely abandon the recipe. Any help would be GREATLY appreciated! Michael PS I weighed everything in grams, used ml where appropriate. And the ganache came out beautifully, btw. PPS re: the pic of the cooked cake: I poured the ganache over it after I had tried a couple slices of the cake to see if it was salvageable.