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Why do my Chocolate Cakes SINK ???... - Page 2

post #16 of 29
I have to admit, I have not had my chocolate cakes sink in the middle & I have never tried the Hershey cake recipe, but I am just going to have to give it a try after all the reviews. icon_smile.gif
~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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post #17 of 29
Chocolate is actually my prettiest baked cake. I use DH Dark Chocolate Fudge cake mix and use the WASC version without the oil. I sub my water out with brewed coffee. I use Magic Line and bake at 325.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #18 of 29
I have a scratch recipe that I've been using for about 25 yrs and I have yet to have it sink. I've lived in several places with various ovens, used different brands of cake pans and mixed at various speeds and times....

KayMc what is a dump cake?

Thanks all!
ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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post #19 of 29
When cake tester comes out clean, the cake comes out.


I have noticed that when I test a chocolate cake too soon before it is done it may deflate slightly in the middle. Maybe if you know generally within 5 min of when it is done that will solve it. Others that have this problem have just added some baking powder.
Life is like a box of chocolates. You never know what you're gonna get!
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Life is like a box of chocolates. You never know what you're gonna get!
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post #20 of 29
Quote:
Originally Posted by ladij153


KayMc what is a dump cake?



I hope it's ok for me to answer for KayMc....
She means it's a "one-bowl toss in the ingredients and mix" type of cakes....no creaming, folding, etc. It's not a finicky batter at all.
post #21 of 29
Thanks Sangriacupcakes. Ya beat me to it!
post #22 of 29
Thanks Sangriacupcakes and KayMc.....never heard that term before...
ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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post #23 of 29
I've never had a chocolate cake sink, scratch or doctored, but I've had more than a few scratch vanilla cakes sink over the years! tapedshut.gif

I bake at 350 for most cakes, never tried 300. I wonder if that might be a part of your problem, starting your cake on too low a heat?

My doctored chocolate cake I use DH deep chocolate or dark chocolate mix, 3/4 cup self rising cake & pasty flour, a scant 3/4 cup superfine sugar, 4 large eggs, 1 cup sour cream, 1 tsp vanilla, 1/4 tsp almond extract (sometimes I'll omit the almond) a scant 1/3 cup oil, a heaping tablespoon Hersheys chocolate syrup, and 1 cup chocolate milk. I'll add more chocolate milk if the batter looks too thick. I never use water for the liquid in doctored mixes. I use buttermilk, milk, chocolate milk, or chocolate milk mixed with Kahula, or Baileys, or other liqueurs for adult cakes.

Hershey's Black Magic cake is one of my favourite chocolate scratch cakes. Pretty well all Hershey chocolate cakes are good though.
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #24 of 29
Thread Starter 
I am going to have to go out and buy a can of Hershey powder to get that recp. everyone is raving about.

I will give it a try!

Thank you everyone for all the input on this topic

Michael
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post #25 of 29
Don't forget to substitute sour cream for the milk listed in the recipe...the cake is much more stable that way. Good luck...I think you'll like it! And let us know how it works out. icon_smile.gif
post #26 of 29
I have had problems with the Hershey Chocolate cake recipe sinking as well, but since it is the best tasting chocolate cake I have tried I don't want to switch. I have tried sour cream and it does mane the cake more stable, but I find that it changes the taste a little.
post #27 of 29
I have had the same problem also every time that I bake choc cake, all of my others turn out fine. I have tried 5 different recipes to no avail. Like you I would cringe every time someone ordered choc.! I finally tried an eggless choc cake, it is nice and dark, firm but moist! I got the recipe when it was first posted here on cc a couple of months ago. But please note that I had to email the person that posted it because she forgot to list sugar! She may have corrected it by now. Sharon
post #28 of 29
Sorry to sound repetitive, but I also use the Hershey recipe (now) after recently trying it with 6 different cocoas...

Regular Hershey's, Hershey's Special Dark, Ghiardelli, Scharffenberger, and 2 from King Arthur - Double Dutch Dark Cocoa & Bensdorp Dutch Process...

The two Hershey's were my least favorite...the hands-down winner was the Bensdorp...
http://www.kingarthurflour.com/shop/items/bensdorp-dutch-process-cocoa-16-oz

The taste and texture was superb.
By the way...every single trial cake baked up perfectly, no sinking at all.
post #29 of 29
Something I found in my geeky science research is that the % chocolate plays a roll in the sinking. You can find a recipe on the web that is stable for the author, but unless she gives the exact % she used, the recipe can sink. Even 10% will cause it. So if someone uses a 45% or 50%, and you get Ghirardelli 60%, there can be problems. I found out the hard way when I made my regular chocolate cake (not my basic Hershey's). I ran out of 70% but had plenty of 60%, so I subbed. I had to make the cake three times and couldn't figure it out. The third sunk a little, but not detectable by anyonr but me. I thought it was my oven swing variance. But research revealed the effects of changing the chocolate.

For the Hershey's, it is not stable as written. The leaveners should be 1 tsp each and it will not sink.
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