I think I've read this before on here but not sure I remember if anyone found an answer. I've been having terrible troubles with scratch chocolate cake recipes. I've made two different recipes this week and neither of them came out. The first, an old betty crocker fudge cake recipe I've made a million times over the past 20 years, all of a sudden gave me crumbling edges. The second was a mudcake recipe that I've made before with success, that came out looking like a picture of the moon! I have a brand new can of baking powder, I use all fresh ingredients. The only thing I've changed is the cocoa powder I'm using. I bought a 13 pound bag of Bensdorp cocoa and I'm pretty sure it's dutch process. So I know that reacts differently based on the baking soda in the recipe, etc...so if anyone knows or thinks that's my problem, I'd love to know!
Does anyone have any tips they can give about scratch baking chocolate cake? Thanks so much!
Here's a pic of the craters in my mudcake that never rose!!
Whoa. I have nothing to add, except, "Whoa. I have never seen a cake do THAT."
crop circles lips
something wasn't mixed up right?
Haha - it does look like a pair of lips (or crop circles) and I have never seen anything like it either. The top looked like brownies, but this was what it looked like when I turned it out. The rest of the batter went into a square pan that came out fine - didn't rise much but tasted like a fudgy brownie.....