To the point, I am having some issues with my chocolate cake. My predicessor could never get the collapse out of the cake. She used ap flour, so I gradually switched to cake flour. The recipe is heavy on leaveners and acids (1T baking powder and soda to 3 1/2 C flour, 2c buttermilk, 2c cooled coffee). Recently the cake has started to spill out of the pans it used to bake beautifully in.
These are heavy Williams Sonoma pans, and my convection oven is less than a year old. The owner does the grocery shopping, and has been buying extra large eggs lately despite my protests > I also bake the cake on convection, when the recipe isn't written for it, and just had subtracted ~5 of the 45 minutes. In addition to overflow the cakes taste a bit acid-y to me. Oh, my predecessor also used coffee crystals and water, and I switched to the coffee shop's own coffee (because, really??). The recipe also calls for 2 1/2 minutes of beating at high speed before stirring in the coffee.
I now have to put a pan under them because about 50% of the time they ooze volcano-like. So, my question is, out of all these changes, what might be the cause? I can offer more details too, but I feel like I'm rambling and endangering your patience and willingness to help me