I am not sure why it does not rise much. Could I be mixing the ingredients too much? It has baking powder in it. It is delicious and moist but always quite flat. Maybe I need to make 2 and put something between them like icing or cream. It is not flat, flat but is not very high either. Any ideas?
fisher,
Jul 12, 8:57am
how old is the baking powder... ? ?
gaspodetwd,
Jul 12, 9:01am
what was the recipe?
alebix,
Jul 12, 9:03am
Over mixing?
jaybee2003,
Jul 12, 9:17am
x1
What is the recipe? If it is a heavy moist mud type cake it may not be meant to rise terribly much.
kiwitel,
Jul 12, 9:24am
The baking powder was bought this year. It is not a mud cake just a moist chocolate cake. It has butter, golden syrup, 2 eggs and flour, Cocoa, baking powder, sugar and milk in it. Maybe i overmix it. I use a mixer, maybe i should fold ingredients by hand but it does say to put it in a food processor and to mix in brief bursts. (30 second bursts 2x)
jaybee2003,
Jul 12, 9:42am
Do you use Standard/Plain flour or High Grade Flour? That could make a difference. Standard or Plain flour is for cakes and biscuits - it has a low protein count and gives a softer baked product. High Grade Flour is for bread - it has a higher protein count and is 'stronger' for bread.
jaybee2003,
Jul 12, 9:46am
I am thinking too, if it is made in a food processor, it is a melt and mix cake? A cake that has creamed butter and sugar, and beaten eggs will be more likely to rise.
darlingmole,
Jul 12, 9:47am
think it might be the baking powder. I've had the EXACT same probs - and it's SO disappointing (never mind it tastes wicked! )I'd suggest getting a super air tight container and getting some new baking powder and try the recipe again
winnie231,
Jul 12, 9:52am
Maybe try mixing the wet ingredients & sugar together first , then folding in the dry ...
kiwitel,
Jul 12, 10:08am
Thanks for your tips. I will take them on board. Especially the tips on flour and baking powder and mixing tips. Many thanks.
indy95,
Jul 12, 11:48pm
On the subject of baking powder I read somewhere not too long ago that you should give it a good stir right down to the bottom of the container before measuring out the amount needed for a recipe. This apparently ensures that the raising agents are well combined and you will get plenty of " lift ". Not sure if this is true but it's certainly worth trying.
rhood1,
Jul 13, 8:43am
Are you sure the recipe calls for baking powder? Baking soda is more common in Chocolate cakes.
runeaholics,
Jul 14, 8:00am
Your recipe has sugar, milk and cocoa powder - they're all acidic which means you can also use baking soda in it instead of baking powder. :)
How much to use, would be dependant on the quantities of ingredients in the recipe! Perhaps you can even use a mix of baking soda and powder, as too much baking soda gives a yucky taste!
Play around a bit, last time I successfully substituted bp for bs for a cake, and it rose perfectly!
carbon_trader,
Jul 14, 8:21am
it needs some crushed up Viagra in it !
alfredtonroad,
Jul 14, 8:32am
play around with oven temp. - maybe too hot or cold?
alebix,
Oct 27, 5:12pm
It also could be a bad batch of Baking powder... not your baking.
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