Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs (not wet batter).
This is the key to achieving the fudgy, brownie-like texture. Avoid overbaking, as this can dry out the cake. Once baked, remove the pan from the oven and let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then transfer it to a wire rack to cool completely.
Cooling is essential for the flavours to develop and for the cake to set properly.
Expert Tips for Success;
Room Temperature Ingredients: Using room-temperature eggs ensures they blend smoothly into the batter, helping achieve an even texture.
Prevent Overmixing: Stir the batter only until combined to avoid overworking the gluten in the flour, which can make the cake dense.
Baking Time: Start checking at 30 minutes. The cake should look set on top but still jiggle slightly in the middle when gently shaken. It will continue to firm up as it cools.
Moisture Hack: Place a shallow pan of water on the bottom oven rack during baking. The steam helps keep the cake moist.
