Need Sound Advice on Making Chocolate Bundt Cakes- Just Lost One this Week with Sticking
I just lost an amazing Chocolate Gingerbread Bundt cake this week. I couldn't get it out of the new pan ....which was sprayed liberally with Pam, I had double greased the interior stem with butter (just to be sure,). The chocolate chips floated to the top of the pan and everything stuck at the top level !
I have read from others that chocolate in Bundt pans poses regular problems. Does anyone have an 'always works with chocolate' solution. People love this cake and I want to sell it looking good at market. What about silicon pans...does anyone find these a better solution?
Appreciate everyone's thoughts. People love to spend money on chocolate...don't want to give this crowd pleaser up.