To worry about this cake recipe

[Ijustknowitstimetogo]

Random question I know but has anyone made this please?

www.womanandhome.com/recipes/chocolate-and-hazelnut-victoria-sandwich/

I’m wondering why it has such a low rating. Seems fairly conventional nothing that unusual. I don’t want to waste time and resources on it if it’s not great. Any thoughts?

The thing is that you can accidentally click on the ratings and add a rating. Its unfortunate that there are no comments

It’s just a chocolate cake. You’d be better off making a Mary Berry type recipe where you make the cocoa powder into a paste as it makes it much more chocolatey. Works much better.

I use the weigh your eggs method, it works well, weigh your eggs in the shells and use the same equivalent weight for butter flour and sugar.

To me that recipe has a lot of eggs for the flour/sugar ratio.

Looks like a standard cake recipe to me. I can't see where you could go wrong tbh. I might save it just for the filling!
If you usually bake then I'm sure you'll be fine doing this one. When you add your eggs if your mix looks like it's curdling add a spoon of flour with each egg addition and make sure your ingredients are all at room temperature before you begin.

@dementedpixie

The thing is that you can accidentally click on the ratings and add a rating. Its unfortunate that there are no comments

Yes, this, I've just accidentally given a 2 star rating when trying to get to comments!

I did as dementedpixie says and just accidentally rated it when scrolling.

The recipe looks ok, but the picture looks quite dry, and like there's too much fat/moisture in the filling (it's not really holding its shape) - id probably reduce the cream cheese/Nutella or increase the icing sugar.

As for reliable chocolate cake recipe, I don't think you can ever go wrong with the bero milk chocolate cake

How odd. The basic sponge mix setms to be fault standard equal weights of butter, flour/cocoa, sugar and eggs. The combination of philly, Nutella and butter in the filling seems a bit OTT though. That richness makes my stomach squirm just thinking about it.

I second the egg weighing method. The flour and coco powder combined should be equal to the weight of the butter, sugar, eggs etc so is 10 grams short. The quantity of milk is a bit too specific, the amount required might vary, you're aiming for a dropping consistency. I would use a 7 inch loose bottom tin as they tend to be deeper than 7 inch sandwich tins and I'm not sure this mix would fit in a sandwich tin given the addition of extra baking powder.
I'm not much of a baker but I do make a good sponge.

Thanks yes iswym I’ve just accidentally pressed the ratings myself. Maybe that’s it.

I’ve made different chocolate cakes (inc Mary Berry) I’m just looking for something a bit different this weekend. I like the idea of cream cheese and less icing sugar as it might be not too sweet.

And I've just rated it too, trying too see the comments!
I'd probably only put 3 eggs in the cake. And agree with too much soft stuff in the icing - so cut some of the cream cheese or (double) add more icing sugar.

How odd. The basic sponge mix setms to be fault

Oh ye it should be about 8oz if it’s 4 eggs. I don’t know whether to try it or not. It could be a secret way to make moist chocolatey chocolate cake! Maybe it’s to do with the 1 oz of cocoa that is quite a lot.