Please give me some suggestion.
I have made chocolate cake yesterday but my cake is not so good.
My cake falls, does not rise well or sinks in the center.
What is the solution of this type of problem?
Share your idea. Thanks in advance.
This link has some good advice on cakes that sink in the center.
ACan you post the recipe and baking temp.
I bake all my cakes at 325 degress because sometimes at 350 degrees the outside areas would bake so much faster than the middle area and the middle would sink.
It also seemed to me that if I did the touch test to see if the cake was done and the center was still really soft - the cakes I touched would sink. And I would barely touch the cakes, it wasn't like I was mashing them to see if they were done.