How do you get a truly gooey chocolate cake?

A gooey chocolate cake relies on a balance between cocoa, fat, baking and resting. For a custom order, the flavour alone isn't enough: also say what texture you want and how the cake will be served.

Choose the right chocolate

Couverture chocolate or good-quality cocoa gives a cleaner flavour. The cocoa percentage isn't the only criterion: the baker also has to balance the sugar and fat in the recipe. On a decorated creation, ganache or buttercream can change how the chocolate comes across.

Keep the texture moist

Baking has to suit the size of the cake. A large cake, a layer cake and an individual cake don't behave the same way in the oven. Baking for too long dries out the crumb; too short can weaken the structure, especially if the cake has to travel.

Use ganache with precision

Ganache can be used as a filling, a coating or a finish. Its texture depends on the ratio of chocolate to cream, the temperature and the resting time. For a clean decoration, the baker needs a ganache that is stable enough to work with without masking the main flavour.

Resting matters as much as baking

A decorated cake often needs to be chilled before assembly and kept cool depending on its filling. Take it out at the time the professional recommends: too cold and the chocolate seems firmer; too warm and a cream or decoration can lose its shape.

How should you word your request?

Say whether you're after an intense cake, one that's not too sweet, very gooey or lighter. Give the number of servings, the type of decoration and the time between collection and eating. This helps the baker suggest a recipe that will genuinely hold up for your event.