Baking a "Death By Chocolate" Cake

Video Transcript

"Hi I'm Karen for Expert Village, our cake has been baking for about 45 minutes. I'm going to test it now and see if it's finished cooking if not we'll put it back in the oven and cook it for another 5 to 10 minutes. We're going to insert a scorer or a toothpick in the center of the cake and should come out, not gooey but theres just still a little bit cause its a very moist cake there might be something on it, it's best that it will be dry but it shouldn't be gooey so were going to take a look. We'll just put the scorer right in the center of the cake and pull that out, that looks done, it's not gooey but still a little bit of something on it, but it's not a gooey. So we'll take that out and let it cool. Let that cool on a metal rack till it's completely cooled, as you can see right now it's very high it will fall down a little bit and it may even fall down in the center. After 10 minutes of cooling we're going to remove the outer edge of the spring form pan and let the cake cool down a little bit longer. The cake has been cooling about 10 minutes I'm going to remove the outer edge of spring form pan let me show you how to do that. First we'll peel down our outer tin foil, and loosen the cake with a spatula all around, make sure it's not sticking. And then just pull this and release it and you see very gently remove that being careful that not to pull the cake you go nice and slow, there you go. Now we'll just cool until it's completely cooled."