Over the past week, I've had to throw out 4 chocolate cakes because they are gooey in the middle! I've been making this recipe for 3 years, and have never had a problem, so I'm very frustrated! I've double checked and triple checked the quantities in my recipe, and I haven't bought any new brands or anything, so my guess is maybe it is my oven temperature, so today I bought a thermometer. My question is, will the thermometer read more than what I set the temperature on in a fan forced oven?? I generally set my oven on 160c, and the thermometer is reading about 168.
Sorry. I don't know about that kind of oven. Hopefully, someone else will, so here's a bump!