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Hershey's Perfectly Choc. , choc. cake? - Page 2

post #16 of 27
I used this recipe many many times, can't skip this one 'cause it always turned out perfect for me. Just my thought, mix in the boiling water well... good luck!
post #17 of 27
The problem may be related to the type of flour. Bleached flour is able to hold more liquid (and fat) than unbleached flour. Bleaching strengthens the gluten strands. I think some recipes work better with bleached flour.
post #18 of 27
I don't use this recipe, but I always have problems with my chocolate cake sinking in the middle even though my tester comes out clean. I started leaving in the oven for an extra five minutes and now I don't have sinking problems.

Usually sinking in the middle means the cake isn't done so I would be hesitant to give it to anyone. Just a thought.
post #19 of 27
The problem may be related to the type of flour. Bleached flour is able to hold more liquid (and fat) than unbleached flour. Bleaching strengthens the gluten strands. I think some recipes work better with bleached flour.
post #20 of 27
I know this is going to sound weird but it works. Someone on CC here actually recommended it and I tried it and bingo! I use the Hershey recipe as my go-to chocolate cake (with a touch of coffee and a pinch of cinnamon). What the CC'er whose name escapes me...said to do was to add your sugar to the batter just before you add the boiling water...not to have it already mixing with the eggs and cocoa and flour and such. My cake rose and stayed that way! I've done it twice and it worked both times.

This recipe can be very temperamental. I've found that weather plays a big part in how it turns out as well. If it's rainy and humid it's not a good chocolate day for me. I also have learned that a clean empty soup can open at both ends works much better as a core for the center of a large cake than a little flower nail...or even a regular core. Just grease it and flour it and the center cooks nicely and comes out clean.
I always overfill my pans to make sure I get the full 2" height and I also have used the part I've trimmed off to even out areas that need it.
Hope these little tips have helped.

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post #21 of 27
This is my favorite chocolate cake recipe, and I found a way to stop that dreaded fall in the middle. Replace the milk with the same amount of sour cream. As soon as I made this replacement, this recipe stopped falling for me.
post #22 of 27
Are you using cake or self-raising flour? Don't. Use a strong flour and see.
post #23 of 27
Mine sunk as well, but I am going to try carmijok's advice! It's so moist and delicious, but it's such a chemistry thing! Making the perfect chocolate cake is almost as hard as meeting a man. I met the man, now for the cake...
post #24 of 27
I'm actually making this recipe right now. It didn't sink, but it's really moist and fragile. Is it going to be able to stand up under fondant? I'm really worried. This is going to be 3 of the 5 tiers. It tastes heavenly, but it's soooo crumbly!

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post #25 of 27
someone else posted about this and the link is below. i always sub sour cream for the milk and make adjustments to the bp and bs. i use flower nails and cake strips and get no sinking. i did try adding the sugar in the end once and the cake came out more like dense brownies than the cake texture i am used to with this recipe.
http://cakecentral.com/cake-decorating-ftopict-742949.html
post #26 of 27

falls everytime! I have been making this cake for 50 years and haven't figured it out yet! 

post #27 of 27

I use this recipe all the time, because it's so moist, and haven't had a problem with it falling. Make sure to mix the first ingredients really well, and beat for the time specified, before adding the boiling water (and make sure it is boiling.) I bake till just a few crumbs are on the tester in the middle of the cake. It is very soft though, so I would not recommend it for fondant.

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