Chocolate cake splitting when cooling
 

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.

Chocolate cake splitting when cooling
 

"Diane W. Saunders" > wrote in message
m...

> 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.

Splitting on the *bottom*? Are the cakes sitting on their tops? It's
not unusual, if you're doing cake decorating, to turn the cake
upside-down so as to have a best flat surface to work upon. However,
you need to trim the top of the cake level -- use a serrated or very
sharp long knife to level the domed or rounded surface -- before you
leave the cake on its top for any length of time otherwise, as you've
seen, the bottom may split.

Or not, if you're not leaving the cakes on their untrimmed tops.
-j

Chocolate cake splitting when cooling
 

Chocolate cake splitting when cooling
 

Chocolate cake splitting when cooling
 

On 17 Feb 2004 04:25:37 -0800, (Diane W.
Saunders) wrote:


>Okay -- here goes --
>3 cups flour, 2 cups sugar, 1/2 cup cocoa, 2 teas baking soda, 1/2
>teas. salt, 2 cups water, 1/2 cup plus 2 tables. vegtable oil, 2 teas
>vanilla.
>
>Preheat oven to 350 - spray 2 9 inch cake pans - in large bowl
>combine flour, sugar, cocoa, bakikng soda and salt - set aside.
>In small bowl combine water, vegetable oil and vanilla. Add contents
>of small bowl to large mixing bowl stirring with spoon to combin.
>
>Bake for 25 - 30 minutes --
>
>That's it -- thank you again.

This is a very, very lean cake recipe. Only 2 tbsp oil and no eggs. I
am not much of a cake baker, but the recipe does appear to be missing
fats or fat substitutes.

Boron

Chocolate cake splitting when cooling
 

Chocolate cake splitting when cooling
 

Chocolate cake splitting when cooling
 

Sorry for comming in a bit late, but here is a cake that's been a constant
favourite for kindergarten, school etc. over many years. Bake a large
amount, otherwise the family won't get a chance to taste it. If you double
the portion, figure about treble the glaze.

175 g butter or margarine ( pricewise usually margarine )
100 ml water
3 Tbs cocoa powder
250 g sugar
250 g wheat flour ( usually bread flour )
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla sugar
100 ml creme fraiche or similar sour milk product
2 eggs

Chocholate Glaze
75 g butter ( here butter is best )
3 Tbs cocoa powder
1 Tbs milk
300 ml glazing sugar
1 tsp vanilla sugar
50 g chopped hazelnuts ( optional )

Put fat water and cocoa in a pot on the stove, melt and let simmer for about
5 min. Let cool. ( See below ).

Mix in the sugar. Mix flour with salt, baking powder and vanilla sugar, and
add together with creme fraiche and eggs. Mix until smooth. ( I do the
entire process in a mixer, and use the sugar, creme fraiche and, if cool
enough, eggs to cool the original mixture )

Pour the batter into a greased baking form ( 24 by 24 cm ). If you intend
the cake for school etc. use throw away alluminum forms, preferrably those
that comes with a cardboard lid.

Bake in preheated oven at 200C in the middle of the oven for about 40 min.
( Usual test with knitting pin, tooth pick or whatever to see if batter
sticks ).

Put butter cocoa and milk for the glaze in a pot on the stove, melt and let
cook for a few seconds. Remove from heat and mix in glazing sugar and
vanilla sugar. Mix until smooth and creamy. ( This is according to original
recipe, but in practice impossible. You need to add additional milk slowly
in very small amounts, to achieve the desired smoothness ). If necessary,
place in fridge for a short time.

Spread the glaze over the freshly baked, but cooled cake ( stil in the form
or tin ), and sprinkle with chopped hazelnuts ( if desired ).

Not exactly healthy, but eminently enjoyable. Remember the above strictures
as to amount, if you want to taste it yourself.

Kim