Cake Not Getting Done

Baking By parsleygurl Updated 16 Dec 2010 , 3:41am by parsleygurl

parsleygurl Posted 15 Dec 2010 , 7:45pm
post #1 of 6

I'm making a recipe where make cake is just not getting done. I'm only using two 8" by 2". I've lowered my oven to 325, but at 35 min wobbly, 5 min more same, 5 min more crusty on top but wobbly in middle and overflowing. I filled them about 2/3 full and I've wrapped the pans with cake strips. The recipe I got off of epicurious and calls for a bundt. Please help!!

Mexican Chocolate Cake Gourmet | April 2004
active time: 35 min
total time: 2 hr

Ingredients
* 2 sticks (1 cup) unsalted butter
* 1/2 cup Dutch-process unsweetened cocoa powder
* 3/4 cup water
* 2 cups granulated sugar
* 2 large eggs
* 1/2 cup well-shaken buttermilk
* 2 tablespoons vanilla
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt

* Special equipment: a 9-inch tube pan or 12-cup bundt pan

Preparation:

http://www.epicurious.com/recipes/food/views/Mexican-Chocolate-Cake-109342

5 replies
Kimmers971 Posted 15 Dec 2010 , 8:01pm
post #2 of 6

I would've left it at 350 and kept watching it after 40-45 minutes. Bundt pans bake differently so you'll have to adapt and keep watch. It should work - be patient.

matthewkyrankelly Posted 15 Dec 2010 , 8:18pm
post #3 of 6

Chocolate cakes like this are notorious for this! A good portion of the baking powder doesn't start working until it gets hot! The very liquid chocolate batter can overflow a low lying pan when the heat works into the batter.

Next time, use a taller pan, collar the one you have, or adjust the recipe down.

The recipe sounds great!

parsleygurl Posted 15 Dec 2010 , 8:30pm
post #4 of 6

Will a flower nail and heating core from the wonder mold help?

brincess_b Posted 15 Dec 2010 , 9:10pm
post #5 of 6

heating core would be overkill, a flower nail will do the job just as well. seriously tho, try to leave the cake until the max time - so you know now at 45 mins its not ready, leave it a bit longer before even thinking about opening the oven door. a good guide is that it should smell like a baked cake. opening the door causes temperature changes that can really mess with some cakes. on the other hand, not all recipes are good ones!
xx

parsleygurl Posted 16 Dec 2010 , 3:41am
post #6 of 6

Thanks everyone. The next ones came out better. I put less batter in, so they are smaller. After they cooled they still shrank, therefore I made another 8" and I'll make the 3 look like a torte. I'm going to make a ganache for filling and then a mocha buttercream with a little cinnamon for icing. I made some extra cupcakes from leftover batter so I can sample it tomorrow!

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