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Why do my Chocolate Cakes SINK ???...

post #1 of 29
Thread Starter 
Hi cakers!

Why do my Chocolate cakes sink in the middle?

They are not under/over cooked. They are always moist and delicious. I use a doctored box mix from Sharon Zambito. Does not matter the flavor of the chocolate mix. There is always an oven temperature gage in the oven while baking. Temperature is always 325. Flower nails are used. Bake strips have been used and not used. Same results.

I mix both the Yellow and Chocolate the same way/time in the mixer. When cake tester comes out clean, the cake comes out.

I have baked a Yellow 8 and a Chocolate 8 together at the same time. The Yellow was perfect. Went to flip the Chocolate out and it already had a dip in the middle? The sink is both on top and bottom???

Suggestions/Tips are appreciated

Michael
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post #2 of 29
Michael,
I've struggled with this for a long time. I've changed amounts of liquids, mix brands, even used flower nails. My WASC is fine; my chocolate sinks. I have found that if I forget the WASC type cake and just use pudding, oil and 4 eggs, I have a little better luck, but I like the WASC type cake better.

Would also appreciate help.
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post #3 of 29
Usually cakes that sink in the middle have too much baking powder in them. If you're doctoring a cake mix, though, I don't think that's probably it...What are you adding to the mix when you doctor it up?
post #4 of 29
Thread Starter 
Quote:
Originally Posted by costumeczar

Usually cakes that sink in the middle have too much baking powder in them. If you're doctoring a cake mix, though, I don't think that's probably it...What are you adding to the mix when you doctor it up?



Pudding, Sour Cream, eggs and oil. water

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post #5 of 29
Maybe there's too much liquid. Don't add any water and see what happens.
post #6 of 29
Michael...I think you have asked about a problem that a lot of us have...me included. icon_redface.gif I hate it when someone asks for a chocolate cake! I almost stand on my head ouch.gif trying to convince them to go with something else. But people love chocolate cake! I'd be happy to learn any secrets, or reasons why this happens too. icon_confused.gif

Sorry I couldn't help but am glad you started this thread and hopefully we will all learn something from someone out there!
post #7 of 29
Wait, are you adding more water than the box tells you to add? If you are then don't add the extra. If you're just putting in what it tells you to then try reducing it some but don't eliminate it entirely.
post #8 of 29
Or you could try baking one from scratch, which will taste better than a mix icon_smile.gif This isn't my recipe but it looks good http://sweetapolita.com/2010/11/rich-ruffled-chocolate-celebration-cake/
post #9 of 29
OK - there is a cure for this. Use the Hershey cake recipe on the tin of baking cocoa. BUT, substitute the milk in the recipe for the exact same amount of sour cream. I promise you- no sinking, perfect crumb, rich chocolately chocolate flavor. It's the best ever!!!!!
post #10 of 29
I have had this problem with chocolate before ... & I use a doctored mix as well. I have found out that this happens when I over beat the Chocolate. It took a couple of tries to figure it out. But try to lower the amount of time you beat the cake or mix it at a lower speed & that should solve your problem. I know it sounds weird ... cause I can beat another flavor for the same amount of time & it comes out fine.

HTH
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Even a fool, when he holdeth his peace, is counted wise: and he that shutteth his lips is esteemed a man of understanding. Proverbs 17:28
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post #11 of 29
I've made the Hershey recipe and it never sinks. Maybe it is the pans? A good heavy gauge cake pan like Magic Line so that using baking strips the cake bakes evenly. Cakes sinking in the middle to me means that it is not baked in the middle as much as the outer sides of the cake. But that is just my opinion - I'm not an expert just guessing here. Or opening the oven to check too soon? Are you at a higher altitude maybe?
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post #12 of 29
Thread Starter 
Quote:
Originally Posted by cheriej

I've made the Hershey recipe and it never sinks. Maybe it is the pans? A good heavy gauge cake pan like Magic Line so that using baking strips the cake bakes evenly. Cakes sinking in the middle to me means that it is not baked in the middle as much as the outer sides of the cake. But that is just my opinion - I'm not an expert just guessing here. Or opening the oven to check too soon? Are you at a higher altitude maybe?




I have Magic Line. Still happens.
Thank you for the input folks. Glad to hear that it is not just my cakes doing this!

Michael
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post #13 of 29
There was an entire thread here a couple of weeks ago about that Hershey recipe. It is a wonderful recipe, but it would have a huge crater every time I made it with milk. Once I switched over to replacing the milk with the sour cream, voila! No sinking, and much better crumb. It's my favorite, go-to chocolate cake recipe. Let us know how it works for you!
post #14 of 29
Quote:
Originally Posted by KayMc

There was an entire thread here a couple of weeks ago about that Hershey recipe. It is a wonderful recipe, but it would have a huge crater every time I made it with milk. Once I switched over to replacing the milk with the sour cream, voila! No sinking, and much better crumb. It's my favorite, go-to chocolate cake recipe. Let us know how it works for you!



I use sour cream in this recipe, too....no sinking or deflating....beautiful texture....very moist. Works perfect every time.

Mikel79, you might want to give this recipe a try, even if you usually make doctored mixes. This is my go-to chocolate cake... it tastes soooooo much better than a mix!!!!!!! I made it a couple of weeks ago for a wedding, and people were lining up for seconds--I'm not kidding!
post #15 of 29
Sangriacupcake is right! This recipe is so good, and it's a dump cake: very easy to make! You will never use a chocolate cake mix again after eating this cake.
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