Preventing cakes from splitting?
This afternoon, I finally broke down and baked the Guinness Stout chocolate cake  originally posted by Qatan. I rarely bake cakes, but when I do, I always have the same problem: the top of the cake splits. This time was no exception.
Is this a case of the top forming a crust before the innards finish rising? I have read that putting a dish of water in the oven helps.
Any insights would be much appreciated.