I made this cake the first time a week ago and it turned out fine, it was a little bit too moist for me. The next time I made it I cut out the milk. I only put a little bit in. This time was a complete disaster and basically it was completely wet with like butter and just soaking and both of the times the cake sank in the middle lol.
I didn't open the door early.
Temp was right
I followed the recipe completely.
This is what the cake's ingredients are:
- 250g butter, plus a little extra for greasing
- 140g white chocolate, broken into pieces
- 250ml milk
- 1 tsp vanilla extract
- 250g self-raising flour
- ¼ tsp bicarbonate of soda
- 300g caster sugar
- 2 large eggs, lightly beaten
Can anyone tell me what it is i'm doing wrong and maybe what i can cut down on to make the cake LESS moist.
Thank you people :)
Less moist? Well, that's a new request . . .
Just bake it a couple of minutes longer.
AFirst, is the white chocolate folded in in chunks? Or are you saying it's melted and mixed into the batter?
Second, just at a brief glance (I'm not so great with metric), the ratio looks off from the norm. Like maybe you would need another 100 grams of flour or so. Did you maybe copy the recipe wrong somewhere between your first and second try? The butter and flour are equal by weight in what you wrote and that's unusual compared to my recipes.
Additionally, if the chocolate is incorporated, that would make it even fattier/heavier.