Can anybody explain to me why my mississippi mud cake is coming out of the tin with weird "dimpled" sides instead of being straight up and down like the sides of the cake tin.
Here is a picture to show you what I mean - I can't understand what could be causing it??? Any ideas???
I have had a cake to two do that as well and would like to know the answer!
What did you use to line the tin? Was it straight and smooth when you put the batter in?
Any chance it shifted? what was the lining like when you removed it from the cake? creased? buckled over?
To tell you the honest truth I didn't line it, just greased it....
From my experience this is caused when there is too much liquid in the recipe.
That may not be always true, but as I said, from the couple of times it happened to me that's the answer.
I agree with kakeladi...too much liquid.
Thank you so much - I think you are probably right about the liquid. Its a mud cake so quite a lot of liquid in it so maybe I just got my measurements a bit wrong!
Mud cakes are a VERY liquid cake batter. So it may not have been that. Did you cool down your liquid ingredients to room temp before adding to your dry ones? Did you mix thoroughly before placing in your cake pan? Did you melt all the chocolate and butter until perfectly smooth?
If you did everything right, and the cake is not tapered from top to bottom (on its sides) then I would say it is within normal limits. You can fill any mild dimpling with ganache as you 'crumb coat'. I never bake my mud cakes in bare pans, always line them with baking paper as they need to bake slowly at a low temperature and if you don't line them it can cause the sides to brown and dry out too much.