I've heard that it's better in conventional. But I find when I bake it this way, it 'crusts' on the outside, by the time the middle is just cooked, and is very hard to carve (if I need to). With fan forced it doesn't seem to be as moist. Even though I cook it for less time. Also I need a recipe for a super moist choc and white choc mud cake that's stable enough for fondant tiers. My recipes taste great but they're not that moist. Any secret tricks to make a cake more moist?

I have used both types of ovens to cook mud cakes & can't say I've noticed much difference - I guess it also depends on how large your cake is , the temp. needs to be pretty low.

cakesandmore.org is a great blog with heaps of mudcake recipes & tips - I'm sure you'll find all the help you need there !!

This is the recipe I use for choc mud cake... http://books.google.com/books?id=wpMMc9bywd4C&printsec=frontcover&source=gbs_book_other_versions_r&cad=3_2#PPA397,M1

If you use margarine instead of butter and choc melts instead of dark choc it comes out more moist, also try golden caster sugar instead of white. BTW I always use ordinary milk as I never have buttermilk in the fridge.

I use a fan forced oven and notch the temp down at least 10 degrees celsius.

Awesome.. Had a gander at that website. And I'll definitely try the mud cake recipe. Thanks Bunsen.

I just realised that the chocolate cake recipe is for different sized pans. How awesome! Takes the guess work out! Hah... I had no idea these things existed... Ta again.

I used to always bake my mudcakes in the convection oven..... and I noted for the larger cakes.. they would often be too cooked on the outside.. or worse still burnt around the edges..... while I waited for the middle to cook.

I now always bake without the convection/ fan forced oven bit on.... and although they may take longer, they at least bake evenly, and I don't have to worry about burnt bits on the outside anymore.

I also use a flower nail in the middle of the cakes when baking larger than 12"