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Chocolate Self Saucing Pudding - A cake that comes with it's own chocolate sauce? what could be better

Chocolate Self-Saucing Pudding

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Hi Bold Bakers!

For Valentine’s Day this year I thought to myself why not make a small recipe of Chocolate Self-Saucing Pudding so you and your loved one can have a single dessert all for yourselves. I know this holiday is mostly about sharing but let’s face it, sharing isn’t something that comes to mind when I think of dessert. 

These puddings are easy to make and don’t require any kitchen equipment except for a bowl and a whisk. For an even more stress-free Valentine’s Day you can make these puddings the day before and then just bake them off fresh after your dinner. Then they will still be warm and gooey when you go to eat them.

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These puddings are not for the faint of heart. They are a double threat with two different types of chocolate in there. The better the chocolate you use the better the self-saucing pudding in the end.

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Looking for even more Valentine’s Day inspiration? Check out my Edible Gift ideas. They are no bake and are fast to make.

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4.73 from 11 votes
Chocolate Self Saucing Pudding - A cake that comes with it's own chocolate sauce? what could be better
Chocolate Self-Saucing Pudding
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

Enjoy a luscious Chocolate Self Saucing Pudding recipe for two and share the chocolate love with your sweetheart this Valentine's Day!

Course: Dessert
Cuisine: American
Servings: 4 puddings
Author: adapted from
  • 3 ½ tablespoon (50g /6 ½oz) butter melted, plus a little extra for greasing
  • 1 cup (125g /4 ¼oz) all purpose flour
  • cup plus 2 tablespoons (70g /2 ½oz) light brown sugar
  • ¼ cup (25g /3oz) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 egg , small
  • 1 teaspoon vanilla
  • ½ cup (115ml /4oz) coffee
  • 2 tablespoons (25ml/) milk
  • cup (50g / oz) chocolate, roughly chopped into chunks
  • For the sauce
  • ½ cup (100g /4oz) light brown sugar
  • 2 heaped tablespoons (13g) unsweetened cocoa powder
  • ½ cup (115ml/4floz) boiling water
  1. Grease 4 regular sized mugs or 4 small ramekins and preheat your oven to 350F / 180C .
  2. Put the flour, sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl and mix until combined.
  3. Whisk together the eggs, melted butter, coffee, vanilla and milk, then pour into the dry ingredients and mix until smooth. Stir in the chocolate chunks.
  4. Divide the batter into 4 containers, filling about ⅔ of the way.
  5. To make the sauce: In a small bowl mix together the boiling water, sugar and cocoa powder until the sugar is dissolved.
  6. Pour the sauce over the chocolate batter. Divide it between the 4 mugs.
  7. Bake on the middle shelf of the oven for 20-25 minutes until the surface looks risen and crisp. Dust with icing sugar, and top with ice cream if you like and serve straight away – as you scoop to the bottom of your mug you should find a gorgeous chocolate sauce underneath!

Watch the Recipe Video!



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Samara on February 19, 2019 at 1:25 am

    Hey Gemma,can I use white granulated sugar instead of brown sugar for the chocolate self saucing-pudding?As I don’t have molasses to make brown sugar.Please answer my question,you inspire me to bake:)

    • Gemma Stafford on February 19, 2019 at 3:05 pm

      Hi, yes you can, it might not be quite as chewy but will still be lovely. Enjoy!

  2. Debra Young on February 13, 2019 at 4:15 pm

    Hi Gemma:
    Was it just me who was confused by the portions? The recipe says it makes 4 puddings but your video says puddings for 2. I made this today for our early Valentine’s dinner and was going to halve the recipe but after watching the video I went ahead and made the full recipe. I had enough for two 8 oz ramekins and batter left over for 2 more which I refrigerated and will bake tomorrow. Just wondering why your video makes 2 desserts but the recipe above is for 4 puddings?
    BTW, I continue to make your best-ever chocolate cake and it is a hit every time!

    • Gemma Stafford on February 14, 2019 at 5:45 am

      Hi Debra,
      Oh dear! I am sorry to confuse. I think I meant two puddings for two! Though honestly right now, I am not too sure 🙂
      I will take a look back and see if I can clarify it. Thank you for telling me about this.
      I am delighted that you like the chocolate cake too, it is a goodie!
      Gemma 🙂

      • Debra Young on February 14, 2019 at 7:27 am

        Thanks so much for your reply. No problem! The cakes were amazing and I’m looking forward to the two I’ve saved to bake today.
        I really appreciate how you respond to every comment in such a timely fashion. Besides your wonderful recipes, that’s another reason why your website is such a valuable and popular resource.

  3. Shikha on February 13, 2019 at 1:34 am

    Please give eggs and brown sugar substitute

    • Gemma Stafford on February 13, 2019 at 6:30 am

      Shikah, that is asking a lot of this recipe!
      I will add this request to my list, but I would need to work it out, test it if you will, before I would be sure how it would work.
      thank you for the suggestion,
      Gemma 🙂

  4. Kalyani on February 12, 2019 at 11:01 pm

    What can be used instead of eggs here?

    • Gemma Stafford on February 13, 2019 at 5:53 am

      Hi there,
      I do not have an egg sub for this! This is a particularly difficult one to do successfully with a sub. I think I will work on this recipe though, it is a good one!
      Thank you for this suggestion,
      Gemma 🙂

  5. DJ on February 4, 2019 at 10:33 pm

    Hi Gamma!
    I really love your videos and always try them.
    I’ve made this before and want to make it for a party, so I was wondering if I could make this before hand and then microwave it to warm it before serving. Do you think that will be ok or should i add more water before baking to ensure the sauce doesn’t dry up after?

    • Gemma Stafford on February 5, 2019 at 4:19 pm

      Hi there, yes you can make this ahead. I would not suggest adding more water. As long as you re-heat it using gently heat it will be lovely. Enjoy!

  6. Adele Aiken on November 5, 2018 at 12:02 pm

    how pretty – how can you know if a cup is oven safe?

    • Gemma Stafford on November 6, 2018 at 4:10 am

      Hi Adele,
      Many new cups will tell you on the bottom.
      For the microwave avoid bone china, or any cup decorated with gold or silver. A very heavy mug/cup, as in pottery will not be good as the vessel takes the heat away from the food. Other than that, most kitchen cups/mugs will give you a good result. Wider at the mouth than deep works best too, try it!
      Gemma 🙂

  7. Sharleedlelee on August 18, 2018 at 3:44 pm

    This was awesome! Found this video during a major chocolate craving and got right to work! I don’t have coffee so I just eyeballed adding milk until I got to a similar consistency. Mine was not as thick as the video, but I bet I underbaked it since I was using a taller and thinner mug. Thank youuuu, Gemma! 🙂 You’re the best!

    • Kevin Kurtz on August 19, 2018 at 11:34 am

      Well done with the improvisation, and I’m delighted you enjoyed my Self-Saucing Pudding. 🙂

  8. Hope on June 13, 2018 at 7:14 pm

    Can I use microwave for this one? Looks amazing!

    • Gemma Stafford on June 13, 2018 at 7:39 pm

      Yes you can. I can’t tell you how long to microwave it for however cause I haven’t tried it.

      Good Luck,

      • Hope on June 14, 2018 at 3:21 am

        Thank Gemma, I will inform you the result when I finish 🙂

      • Hope on June 14, 2018 at 3:34 am

        Oh, I forgot to ask, do you think it’s better to make a hole and put the sauce in the middle or still pour it on the top? Since the time in microwave will much shorter maybe it cannot sink down well.?

        • Gemma Stafford on June 14, 2018 at 7:50 pm

          Yes the time will be way less, even less than 3 minutes probably.

          I recommend just following what I did in the video.


      • Hope on June 14, 2018 at 4:38 am

        Never mind, Gemma, it’s finished 🙂 Sorry for spam too much :)))

        The pouring on the top is fine, and for someone who want to try this recipe with microwave, my time based on 700W microwave is about 1 minutes.
        At first I used a 200ml mug size, some liquid overflows so then I used a little bit bigger mug. And don’t try to make the top of the cake look as firm as baking by oven, you may overcook the whole thing.

  9. Almighty_AarianTheChef on October 16, 2017 at 12:06 pm

    Hello, I really LOVE your videos. My friend is in love with baking and he showed me you. Please give him a shout out. His name is Ishaan. Thank you for everything that you do and PS I hope your doing well and I hope the hurricane isn’t causing too much trouble! I’m from the UK and can feel the wind too!

    • Gemma Stafford on October 18, 2017 at 4:40 am

      Hi there,
      I think I should give you your full title! It is making me smile!
      Great to have you and Ishaan with us here on BBB.
      I live in the US, in LA to be precise, so I avoided this one, and luckily all of the awful weather conditions to strike our neighbors over the last few months, very scary, and horrible for those affected.
      My family survived too, were not in the worst hit areas of Ireland, so all good.
      Stay tuned, and bake with us!
      Gemma 🙂

  10. Karen Kilpatrick on October 12, 2017 at 1:53 pm

    Hi Gemma;

    Just a quick note. Growing up in New Mexico my “mum” used to make this in an 8″ square cake pan and called it a Pudding Cake. Sometimes it was chocolate, sometimes butterscotch but the same premise. Thanks for a blast from the past.

    • Gemma Stafford on October 13, 2017 at 2:44 am

      Hi Karen,
      Yes! there is probably no such thing as an original thought! Well done to your Mum, she was looking after you well.
      Thanks for the kind words,
      Gemma 🙂

  11. Keren on September 29, 2017 at 6:28 am

    Hi Gemma,
    I really like your channel, I always end up watching your videos somehow. ????
    I was thinking of making this self-saucing pudding, but I don’t have any kind of brown sugar on hand. Will using white sugar make a difference?
    Thank you very much!

    • Gemma Stafford on September 30, 2017 at 8:51 pm

      Hi Keren,

      Thanks you so much, I really appreciate it. you can use white sugar no problem at all.

      Good luck with it,

  12. Smarts and Sparkles on May 15, 2017 at 12:44 pm

    Hi Gemma! I was just recently introduced to your fantastic YouTube Channel and discovered your website through it. Thank you so much for the delicious recipes, I enjoy them so much. I can’t wait to try this fantastic recipe. All the best!

    • Gemma Stafford on May 16, 2017 at 7:49 pm


      thank you so much! I am thrilled you like my recipes.

      Stay tuned because I have a good line up for the Summer 🙂

  13. Lian Arguin-Laverdière on April 2, 2017 at 4:52 pm

    Hi, thank you for this lovely recipe. In the ingredients, you say 2 small eggs, but I only have large eggs. If I use them, will I have too much eggs?

    • Gemma Stafford on April 3, 2017 at 2:05 am

      you will need 1 1/2 large eggs for this. Beat the eggs, and remove about 1 tablespoon.
      Size Minimum mass per egg Cooking Yield (Volume)[2]
      Jumbo 70.9 g 2.5 oz.
      Very Large or Extra-Large (XL) 63.8 g 2.25 oz. 56 ml (4 tbsp)
      Large (L) 56.7 g 2 oz. 46 ml (3.25 tbsp)
      Medium (M) 49.6 g 1.75 oz. 43 ml (3 tbsp)
      Small (S) 42.5 g 1.5 oz.
      This is from wikipedia, it seems right to me,
      Gemma 🙂

  14. Sanjana on March 21, 2017 at 8:24 pm

    I had baked this in a big dish and stored the leftovers in the fridge overnight. It was reheated in the microwave before serving with ice cream the next day and the pudding was not as saucy as I’d have liked. I’m going to have to make it again and store in the fridge. This time around should I increase the sauce quantity because it may become drier in the fridge? Or will that not properly bake? This is a great dessert, easily whipped up and keeps well in the fridge too (sans the sauce part).

    • Gemma Stafford on March 22, 2017 at 10:07 am

      Hi there,
      This is really a fondant. They do not take re-heating. They do however take preparing in advance, refrigerating, and cooking off before serving. Timing is everything with this, it should feel just firm to the touch on top, and allowed to stand for a few mins before serving. Many professional chefs have trouble with this one!
      Gemma 🙂

  15. MKBaker on March 15, 2017 at 8:19 pm

    Hello Gemma,
    Another wonderful dessert (my third recipe from your site) – we loved it!
    I baked it a bit longer, was a little unsure since when I touched the top, it was not firm. Should have probably baked it a bit less. Should the top be firmer to the touch when testing or it could still be a bit squishy?
    Regardless, it was beyond delicious, chocolate heaven! Thank you very much!

    • Gemma Stafford on March 17, 2017 at 1:20 pm

      Yes, you have the right answer, it should be a little squishy!
      The heat in the food continues to cook the food when it has been removed from the oven, for about one minute or so,
      this effectively finishes out the cooking, you got it!
      Gemma 🙂

  16. Naina on February 24, 2017 at 6:17 am

    HI Gemma. I am naina from India. I tried this cake and it turned out to be very delicious. Thanks for the recipe

    • Gemma Stafford on February 24, 2017 at 1:14 pm

      Hi Nania,
      thank you for letting me know, I am really happy to hear that, it is great to have you with us,
      Gemma 🙂

      • NainaJain on March 9, 2017 at 9:26 am

        Gemma, it’s Naina not Nania

        • Gemma Stafford on March 10, 2017 at 5:05 am

          Apologies Naina, I get so many lovely names here which I have never heard before,
          Gemma 🙂

  17. Saumya on February 22, 2017 at 2:38 am

    I like ur recipes a lot but can u make some more eggless dishes thanks for pondering

    • Gemma Stafford on February 23, 2017 at 7:29 am

      Hi there Saumya,
      Yes, i will do that as time goes on. Do remember that I have an egg substitute chart here too, so you can make many of the recipes using a substitute.
      Gemma 🙂

  18. Gigi on February 19, 2017 at 8:40 am

    Hi Gemma. I’d really like to try this recipe but I am not a big fan of coffee. Is it possible to replace it with something else or just leave it out? Thank you ?

    • Gemma Stafford on February 20, 2017 at 12:09 pm

      Hi Gigi,
      Just leave it out, it will be good,
      Gemma 🙂

  19. lynnebohman on February 16, 2017 at 10:23 am

    Thank you, Gemma, for the wonderful recipe! I made these for Valentine’s Day and we both loved them! My recipe made four. We split one for a snack today and have the other one for later! 🙂

    Thank you also for always giving substitutes for ingredients like the coffee in this recipe. We don’t drink coffee and the pudding was still so rich and yummy!

    I love the cups and saucers that you used too, I know you pick them up all over but I’m going to be on the lookout for those. So cute!

    • Gemma Stafford on February 16, 2017 at 1:47 pm

      Hi Lynne,
      thank you for your kind comments. i am happy that you enjoyed this recipe.
      do look around for the cups and saucers, it is actually fun too, especially when you find a treasure in a charity store, for pennies!
      Thank you for being in touch,
      Gemma 🙂

  20. Jo-Anne on February 14, 2017 at 5:53 pm

    Awesome recipe……so delicious !

    • Gemma Stafford on February 15, 2017 at 2:54 am

      Hi Jo-Anne,
      thank you, I am happy that you enjoyed this one,
      Gemma 🙂

  21. nouf on February 14, 2017 at 6:26 am

    hi Gemma!! I would love to try this recipe, it looks sooooo good… but i had a question.. can i store these in the fridge after they are baked? or can i freeze them befare baking and cook them when i would like to serve them?

    • Gemma Stafford on February 17, 2017 at 8:30 am

      You can actually do either Nouf.
      I prefer to get the dry ingredients together, and add the wet ingredients just before baking. This is because the raising agent begins to activate as soon as it is wet. This means that it will be spent if left too long without baking, although it can work well enough.
      Items baked in the microwave do not store too well, it is best to bake and eat!
      Gemma 🙂

  22. chocolateaddict on February 14, 2017 at 2:09 am

    hi Gemma! This recipe was super helpful and delicious!! Thank you so much Gemma.

    • Gemma Stafford on February 14, 2017 at 3:16 am

      Hi there,
      that is great to hear, thank you, I am happy to have you with us,
      Gemma 🙂

  23. elizabeth on February 13, 2017 at 10:02 am

    thank you happy valentines day !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    • Gemma Stafford on February 13, 2017 at 12:10 pm

      Thank you Elizabeth, and many happy returns to you,
      Gemma 🙂

  24. Liz Brewster on February 13, 2017 at 9:06 am

    Gemma – Your conversion of quantities from g to oz look wrong to me. 25g is about 1 oz. So how can 50g butter be 6.5 oz? When on the next line 125g of flour is only 4.25 oz. Please can you check and correct? I don’t measure in cups, so I need to rely on either grammes or in oz, and I am not sure whether either is correct?

    Really want to make these cups of loveliness……so help!!


    • Gemma Stafford on February 13, 2017 at 10:41 am

      Hi Liz, and you are right, I am sorry!
      This should never have had a measurement attached, it is three tablespoons of melted butter, which will be 50g, and about 1 3/4 oz of butter, but for this recipe I prefer to use tablespoons for measuring,
      Gemma 🙂

  25. Elizabeth on February 12, 2017 at 11:58 am

    Where do you usually buy the chocolate for the brownies and what kind of chocolate do you use

    • Gemma Stafford on February 13, 2017 at 8:22 am

      I Elizabeth,
      I find this in any store really, but you can get this on Amazon too. 72% cocoa solids chocolate works well for most baking, it has a great flavour, and it melts really well. If you go much higher than that you may find that it ‘seizes’ that is it turns to crumb, it needs some level of cocoa butter in order to be really usable.
      Gemma 🙂

  26. Bushra choudhary on February 11, 2017 at 10:58 pm

    Plzz make a vedio how 2 make a ceremeal

    • Gemma Stafford on February 13, 2017 at 8:44 am

      hi there,
      If you mean caramel it is here already on the website. A salted caramel, and a microwave version, do check these out,
      Gemma 🙂

  27. Veraminta j on February 11, 2017 at 8:39 am

    Hi Gemma
    I thought I’d do this recipe for my boyfriend Shooter, coz he’s a choclaholik. I don’t want to ruin everything for Tuesday, so I did a tril run earlier today whilst he was out. I give to my friends as well so I knew it would b absolutely perrrrrfect. Me and my mates loved it, the centre was so oozy and yum and usually with chocolate cakes they can be sticky and u can only eat a bit, but this was light and delish. I recommend this recipe sooooooooooo much!
    Thank you Gemma ??????????

    • Gemma Stafford on February 13, 2017 at 9:35 am

      Well! he is a lucky boyfriend, and I hope he knows it!
      Thank you for your kind words, it is good to have you with us,
      Gemma 🙂

  28. famiharaisaria on February 11, 2017 at 8:11 am


    • Gemma Stafford on February 13, 2017 at 9:36 am

      And so are you!
      I am delighted with all of the lovely comments, thank you,
      Gemma 🙂

  29. sana on February 11, 2017 at 7:01 am

    If i don’t want to add chocolate chunks.Can i reject it?

    • Gemma Stafford on February 13, 2017 at 9:37 am

      That is just an added richness, so if you want to leave them out you may,
      Gemma 🙂

  30. Elizabeth on February 10, 2017 at 2:34 pm


  31. Elizabeth on February 10, 2017 at 2:33 pm

    It’s kind of like how you make your homemade brownies

    • Gemma Stafford on February 13, 2017 at 11:32 am

      Hi Elizabeth,
      Thank ou for your kind comments. The chocolate I usually use is 72% or so cocoa solids, this melts well, and has loads of flavour too. Anything higher than this can bind when it is heated, it does need a little cocoa butter. I buy mine where I find it, Trader Joes, Walmart or on Amazon, and sometimes I buy a special artisan one, all good though!
      Gemma 🙂

  32. Andry Abboud on February 10, 2017 at 3:50 am

    Love to see you both!
    I will definitely try this recipe.

    • Gemma Stafford on February 13, 2017 at 12:11 pm

      Thank you Andry, I hope you enjoy it too,
      Gemma 🙂

  33. Khansa Zaina on February 10, 2017 at 2:17 am

    Hi gemma! I make this chocolate self-saucing pudding, and they’re in the oven right now.. and I forgot adding the melted butter 🙁 is that okay?

    • Gemma Stafford on February 13, 2017 at 11:58 am

      Oh dear, I am not sure, but you probably know by now, I am sorry, I do not see how it will work for oyu,
      Gemma 🙂

  34. Cheryl Hepler on February 9, 2017 at 9:14 pm

    Can’t wait to try this chocolate pudding!

    • Gemma Stafford on February 13, 2017 at 11:58 am

      Do try it Cheryl, I hope it works well for you,
      Gemma 🙂

  35. Samantha on February 9, 2017 at 6:09 pm

    Hi Emma, Could u make this a serving for 1 instead of 2(I’d like to try it before I make big batch)

    • Samantha on February 9, 2017 at 6:10 pm

      Sorry I meant to put Gemma 🙂

    • Gemma Stafford on February 13, 2017 at 12:32 pm

      Think I got to this one! yes, do divide it down by 1/2, it will work for you,
      Gemma 🙂

  36. Prof. Bharat Pandya on February 9, 2017 at 4:11 pm

    I am Professor Bharat , from INDIA. I learn many things from you. I express my thanks from deep of my heart. I was not knowing cooking but now I can confidently bake . Credit goes to you. I have one request , being a vegetarian i don’t eat eggs. Will you please give recipes without eggs also. I have tried your egg substitute advise also. ONCE AGAIN A BIG THANKS?

    • Gemma Stafford on February 13, 2017 at 12:36 pm

      Hello Prof. Bharat,
      that is very kind of you, I am happy to have you with us. I do try to consider vegetarian and vegan followers when designing the recipes. The egg substitute chart will allow you to bake many of the recipes, using the suggested substitutes. I will add more as time goes on.
      Stay tuned for lots more to come,
      Gemma 🙂

  37. Bea on February 9, 2017 at 10:36 am

    Will this recipe work at 6000 ft elevation or do you have any suggestions to ensure success? I’m excited to try this with my partner for Valentine’s Day!

    • Gemma Stafford on February 13, 2017 at 1:22 am

      Hi Bea,
      This is a complex problem, it really is dependent on your exact elevation. Colorado State University are the authority on this, an I use their information as a guide. Take a look at this guide too ( these guys have a vested interest in getting this right as they sell their flour at all levels! Print off the chart, it will really help you,
      Gemma 🙂

  38. Wajiha on February 9, 2017 at 9:35 am

    Hi Gemma,
    Hoping every thing is good at your end ! ?
    Gemma I need to discuss a problem with you regarding my baking ..
    whenever I bake a cake on cooling it deflates and gets sunk from the middle.. ? And the edges they become tough .. although it tastes good but presentation is greatly affected ?
    Kindly resolve this issue , I’ll be grateful
    Good day Gemma , good wishes for you ?

    • Gemma Stafford on February 13, 2017 at 1:15 am

      Hi there,
      I would say it may be your oven! This sounds like too consistent a problem to be anything to do with individual recipes. Every recipe will bake in its’ own way, a creaming method recipe will often be cooked at a higher temperature to a batter/liquid type cake recipe. This is an impossible question for me to answer without knowing your oven, your ingredients and your recipe, sorry,
      Gemma 🙂

    • Tayla on February 16, 2017 at 10:09 am

      You might have over mixed your batter. As too much air was incorporated during mixing; the high temperatures in the oven allowed the air to rise too quickly to the surface and when removed for cooling; the drop in temperature caused the center too collapse in.

      • Gemma Stafford on February 16, 2017 at 1:59 pm

        Good job Tayla,
        Great explanation! it may also be that it was not baked for long enough, a few seconds makes a difference, it is a matter of trying it again to get it right. Thank you for your help,
        Gemma 🙂

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