I made a chocolate cake using hershey's perfectly chocolate cake and found that it had a lot of fine vertical tunnels in the cake. Does anyone else had or have this problem? What does it come from? I am not sure but does it come from the boiling water and air bubbles? I really like the flavor of the cake but it just looks a little strange to me. Can anyone offer me some tips to avoid this happening? TIA
did you try dropping the filled pan on the counter before baking to get the air bubbles out? Sorry, this is my only idea
You probably just overbeat the batter a little and it got some air in it. It's called tunnelling.
You probably just overbeat the batter a little and it got some air in it. It's called tunnelling.
Bingo! Tunnelling is usually caused by overmixing. Very common with mixes and quick breads where everything is mixed together at once, but it can happen other times as well.
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