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(Diane W. Saunders) wrote in message om>...
> For the past two days I have been baking chocolate cakes and after
> baking and removing from pan (after cooling) they are splitting on the
> bottom - not just small cracks but very large crevices -- any idea as
> to why this is happening?? Again, any and all responses greatly
> appreciated.

First it has something to do with your formula balance and that will
be aggravated later by other factors when preparing your cake i.e such
as mixing, baking conditions, pan size to batter weight ratio.
Another factor is excessive tapping of pans during depanning can
contribute to formation of fissures. Chocolate cakes due to the
presence of cocoa or chocolate solides are weaker if compared to
related cakes made with 100% flour.
A slight crack will be enlarged as the cake cools further.

If you would mind you can show the recipe and the details how you
made it so that the group could provide more ideas about the real
cause of your cake fault.