Help please, chocolate cake for silicone mould

[nickdrakeslovechild]

Hi, I need the ultimate fail safe recipe for a chocolate cake to do in a 4 & 0 silicone mould for my OH 40th birthday. I have had a trial with a vanilla sponge and the middle was raw and the outside was burnt to a crisp! Now decided to do a chocolate version, but I have to do it on Monday for a party for 40 people on Tuesday (not much pressure then) Help please!

What sponge recipe were you using? What kind of oven do you have? What temperature did you set your oven to? Where in the oven did you put the moulds when baking the cakes? How did you calculate the quantity of cake batter to make for the moulds?

Baking is scientific so it's unlikely to be your actual recipe that's the issue of you have used it successfully before.

Wowfudge has asked the right questions...

This cake baking is quite an art!

I would add that if the cake is deeper than the one stated in the recipe, then I'd lower the cooking temperature, and cook for longer (maybe with some foil over the top if its looking a bit too brown)

Thank you for replying, it was a vanilla pound cake recipe that was recommended for one of those large cupcake moulds.

I have done the cupcake mould before with no problems at all, the only difference is that the cupcake mould is metal and the 40 is silicone, would that make any difference?

Sorry - missed that you replied last night. Have you checked the volume of the 4 and the 0 against the giant cupcake mould using water?

What about the answers to the other questions?

I don't think the material will make any difference - it's about the oven temperature, the volume of the cake batter in the moulds and length of cooking time. A giant cupcake mould will have a large volume of cake batter in it which needs to be cooked right through.

What temperature did you cook your giant cupcake at and for how long?