The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chocolate cakes

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beautifuldisaster's picture
beautifuldisaster

Chocolate cakes

Hi everyone,


I find it hard to bake chocolate cakes. The texture is always good, but my cake is never even and it always cracks. Any advice on baking chocolate cakes? Thank you!


 


Grace

jpchisari's picture
jpchisari

Hi Grace,


Without seeing or trying to adjust your formula there are a couple of things you can try.


Unevenness is a sign of uneven heat! Make sure your cakes are on center rack in center of oven, staying away from front, back and sides. Try starting out baking with a little steam. This will keep the surface moist and possibly prevent cracking. Also, there's a possibility that your batter is a bit dry.


John

MAO's picture
MAO

I don't know if you have tried the recipe at the back of the 200th Anniversary King Arthur Flour Cookbook, but it is almost fool proof and is quite delicious. You don't get any real sour taste, but a very moist cake with beautiful crumb and texture.


It is on page 543 if you have or find the book.


I have made it in rounds and as loaves. with and with out icing. It is very adaptable.


 

BettyR's picture
BettyR

 

 

Try this recipe...it's very simple, moist and easy. I've never had this cake fail.

 


Stir and Bake Chocolate Cake

 


1 1/2 cups sugar


1/2-cup cocoa


1 1/2 teaspoons baking soda


2 cups flour


3/4-teaspoon salt


1 1/2 teaspoons vanilla


3/4-cup vegetable oil


1 1/2 cups water


1 1/2 teaspoons vinegar


 


Preheat oven to 350 degrees.


 


Prepare pan you plan to bake in…round, oblong, cupcake tin, etc.


 


Mix dry ingredients in a bowl and stir to combine.


 


Add the liquids and stir with a fork just until blended; batter will be fairly thin.


 


Pour into prepared pans and bake at 350° for 20 to 25 minutes for cakes or 15 to 17 minutes for cupcakes.