Chocolate cake in the oven baking....

[TettyLouBar]

...and I've just realised that I haven't recalculated the cooking time.
The original recipe was to be baked at 140 degrees (fan oven) for 80 mins, but I've used 1 and ½ times the recipe amounts to make a bigger cake.

Is there a rough rule when baking larger quantities?

Thanks in advance

I'd check it at 80 minutes and then do 5 - 10 minute increments after that.

There are many cake rules...

Perhaps just a fraction lower temperature wise and a little longer. That's what I would do, being a cake rule rebel.

Mainly for the burnt ones savoy

ok, I've turned it down a fraction, its smelling amazing.

I dont get time to bake very often, so whats the best way to check it's done then?

Exactly Julia.

Stick a skewer in it if you have one. You can have a look at it first to see what you think then give it a jab with a skewer. Or fork. If it comes out with squigy mixture on its not cooked.

You need to prevent the cake from sinking by not letting too much air in the oven so try to be as quick as you can.

Some chocolate cakes are better a bit raw in the middle so do t worry too much.

Ok, thanks Savoy. That's pretty much what I thought. So don't take it out of the oven to test it. Just pull the shelf out with cake on/reach into the oven.

Right, beepers about to go off for first test....here goes

Give it a wobble on the shelf. If it wobbles it definitely is not cooked enough.

well, I gave it another 10 mins. It's not wobbling and the skewer is clean. The middle has risen up a bit more than the rest, but I can trim it down and neaten it up a bit. (For DD's 2nd Birthday)
Thanks for the help

Want an easy tip for a flat top cake?
Rip up an old piece of material (I use a muslin) and wet it. Then wrap it around the circumference of the tin and pin it.
Then the pan doesn't get up so quickly and your cake won't dome.
(New discovery and wanted to share

wrapped it and pin it and bake it with cloth in place?

Thanks MustTidy

Did it work?!?!

Yep! It does work!