I make a delicious really chocolatey + moist sponge cake - the problem is the top always cracks when I remove it from the pan... not very good when I want a nice flat surface to start decorating. any ideas - or alternative recipes?

Some cakes are just too delicate to use for serious (heavy) decorating.

This particular recipe, though luscious, just might be one of them.

There are many very good recipes on this site. Or you can try:

www.ladycakes.com

http://tinyurl.com/ygnhqd

There's also a thread on measurement conversions. I'll try to find that for you.

Here it is:

http://www.cakecentral.com/cake-decorating-ftopict-29411-conversion.html

And WELCOME ABOARD