Chocolate Wasc Variation

Baking By tomsmom245 Updated 14 Mar 2010 , 11:41pm by JaimeAnn

tomsmom245 Posted 12 Mar 2010 , 5:06am
post #1 of 13

Everyone goes nuts for the chocolate WASC variation. It is my most requested cake. I always have trouble with it! Here is what it does. The regular WASC never does any of this.

1. It rises higher than reg. WASC I have to be precise in filling the pans 1/2 full or it runs all over my oven. (Reg. WASC has to be filled 3/4 or it doesn't crown)
2. It takes forever to get done (I bake at 325 degrees)
3. It gets crispy on the edges
4. as it cools it ALWAYS sinks in the middle and this is the most frustrating

Anyone else deal with this or know why it always sinks?

12 replies
Normita Posted 12 Mar 2010 , 5:23am
post #2 of 13

I don't know if I am going to be of much help but here goes. I use the WASC and the choco version all the time, and one thing for sure is that they do take forever to bake. I too, bake them at 325 and use both flower nails and bake even strips. As far at it overflowing the pan...I always collar my pans with parchment paper and fill the cake 3/4 or a little more because I want a taller cake and because I want it to rise evenly. I never have any problems with them overflowing or sinking in the middle.

But I have noticed that when I take them out before they are ready and then pop them back in the oven is what causes them to sink or collapse. Even the slightest second taking them out of the oven can cause them to sink (at least happened to me before). Usually for a 6 inch cake it takes 1 hour and 15 minutes to bake and for a bigger size cake it can take up to 1 hour and 45 minutes. Just be patient....what I do is when I think they are ready I gently tap them and if I see it giggly it needs more time, but if it springs back then I pull it to the edge of the oven and insert a skewer to make sure it is done. That way if it needs more time, I can just scoot it back into the middle of the oven. I don't pull it out of the oven until it is ready!!

Hope this helps icon_smile.gif

poohsmomma Posted 12 Mar 2010 , 1:44pm
post #3 of 13

I wish I had an answer for you, but I quit using the recipe because I had the same problem. I also found the cake to be "holey" and a little tough. I thought I might be overmixing it, so I cut that back with the same results. I couldn't figure out what was going wrong.

I would also appreciate hearing how to make this cake correctly.

DreamMaker2 Posted 12 Mar 2010 , 2:01pm
post #4 of 13

Tomsmom - I too, have had the exact same problems with the chocolate. The WASC turns out perfectly every time - so it must be something about the chocolate being added. I've tried both versions, using cocoa or melted chocolate and it does the same thing.

And yes, they sure do bake for a really long time. Thanks for the input, Normita - I'm gonna try your method and a few variations this weekend. I'll let you know how they turn out.

Cheley

tomsmom245 Posted 13 Mar 2010 , 2:41pm
post #5 of 13

Normita, I do the same thing with the bake even and the nails. I also never take the cake out of the oven, only jiggle the rack to see if it's done. I don't test with a cake tester until I am positive it's done because I made that mistake once and they fell terribly.

I appreciate the tips though and think I will try collaring the pan and just wait it out next time. Everyone adores the chocolate WASC and I can't imagine not using it.

Normita Posted 13 Mar 2010 , 6:49pm
post #6 of 13

I really think that maybe collaring your pans will work. Just grease as usual and line the pan with parchment paper...fill as usual and see how it goes. I always fill the pans slightly more, but I never have any problems with sinking. Do you use Macsmom recipe...and what kind of box mix do you buy?? I only use Betty Crocker

tomsmom245 Posted 13 Mar 2010 , 11:45pm
post #7 of 13

yes, macsmom's recipe. I have always used Duncan Hines Dark Chocolate Fudge.

Going to try collaring this week for my next cake.

JaimeAnn Posted 13 Mar 2010 , 11:51pm
post #8 of 13

I use Cakelady's recipe, the one with No oil and it has always turned out great!

JaimeAnn Posted 13 Mar 2010 , 11:52pm
post #9 of 13

I use Cakelady's recipe. the one with No oil and it has always tuned out great!

Normita Posted 14 Mar 2010 , 12:13am
post #10 of 13

Do you use egg whites or whole eggs?? I don't think think using one or another would cause a sinking cake...but I always use whole eggs with the choco wasc and whites with WASC and always betty crocker. I have made some substitutions....instead of using chocolate milk I sub it with choco flavored creamer...I recently tried belgian chocolate toffee.....OMG so good!! And I always pair it with Lorann chocolate hazelnut flavoring...sooo good!!

I really hope that you will get better results with the choco wasc icon_smile.gif

AngelFood4 Posted 14 Mar 2010 , 5:46pm
post #11 of 13
Quote:
Originally Posted by JaimeAnn

I use Cakelady's recipe. the one with No oil and it has always tuned out great!




I've used Kakeladi's all the time for Chocolate and never had a problem. I do use the core in the middle of cakes larger than 8". No sinking, no crispie edges and it rises normal. The only thing is that after the cake cools there is a thin, sticky layer that develops over the top which I torte off anyways.

When making the chocolate, I use any chocolate cake mix (dutch, milk, devils) and chocolate milk instead of the water (mix milk with chocolate syrup adding extra chocolate syrup to your liking)....delish!

Kakeladi's WASC: http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe

bobwonderbuns Posted 14 Mar 2010 , 5:56pm
post #12 of 13

I use the durable chocolate cake (in the recipes forum) and that works out fine for me.

JaimeAnn Posted 14 Mar 2010 , 11:41pm
post #13 of 13
Quote:
Originally Posted by AngelFood4

Quote:
Originally Posted by JaimeAnn

I use Cakelady's recipe. the one with No oil and it has always tuned out great!



I've used Kakeladi's all the time for Chocolate and never had a problem. I do use the core in the middle of cakes larger than 8". No sinking, no crispie edges and it rises normal. The only thing is that after the cake cools there is a thin, sticky layer that develops over the top which I torte off anyways.

When making the chocolate, I use any chocolate cake mix (dutch, milk, devils) and chocolate milk instead of the water (mix milk with chocolate syrup adding extra chocolate syrup to your liking)....delish!

Kakeladi's WASC: http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe




Yup..Thats what I do ! I have used flavored yogurt for the sour cream too. Its great!

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