Guinness Chocolate Poke Cake | Moist Chocolate Cake Recipe (2024)

FAQs

Why is my poke cake soggy? ›

Make sure the holes aren't too close together or too far apart—if they're too close together, your cake could be too moist; if they're too far apart, there may not be enough filling throughout the cake. Once you've poked holes throughout the cake, pour the filling on top.

If your cake is hard, the problem probably lies in the beating. The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. To achieve this the butter must be lukewarm and therefore not too hard.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

After baking, use the handle of a wooden spoon or a skewer to poke quarter-inch holes about an inch apart in the cake. Pour the dessert sauce or syrup over the cake and into the holes. Top the cake as desired, but it' not necessary.

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

You can try any of the following: adding a 1 oz. package of pudding (any flavor that complements the cake's flavor profile), adding 1-2 egg yolks (along with the eggs called for on the box), or substituting milk for the water called for on the box. I hope this is helpful to you. Happy baking!

Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.

Store cakes loosely covered at room temperature for up to 2 days. To loosely cover, place aluminum foil, plastic wrap or waxed paper over the cake without sealing the edges so air can circulate. Cool unfrosted cakes completely before covering and storing to keep the top from getting sticky.

What do I do with a cake that's too wet? Rebake it for a few minutes at the temperature you originally baked it at. If only the middle of the cake is partially cooked, remove the fully cooked edges and rebake just middle part.

Why did my cake turn out soggy? ›

Problem: The edges of my cake are soggy.

This happens when the cake isn't turned out onto your cooling rack soon enough and condensation has built up on the inside of the tin.

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

TIP: Make sure your mixture is not to wet, you will need to form patties from it. If it is too wet, add a little flour. Dust your hands with flour to prevent excess sticking. Scoop up a portion of the mixture and shape into a ball.