Whats Wrong With My Chocolate Cake!! ???

Baking By Juli2527 Updated 27 Oct 2015 , 11:41pm by crnewbold

Juli2527 Posted 27 Oct 2015 , 6:10pm
post #1 of 12

Every time i take it out from the oven it sinks in the middle, i use hersheys recipe with sourcream instead of milk,  while it is in the oven it looks beautiful, but as soon as i put it in the counter it just sinks! Any advice will be very appreciated. Thanks

11 replies
Pastrybaglady Posted 27 Oct 2015 , 6:41pm
post #2 of 12

Is your oven the correct temperature?  I just bought an oven thermometer and lo and behold my oven is about 20 degrees too low.  If yours is like mine the temperature or baking time needs to be adjusted.  How old is your leavening?

craftybanana2 Posted 27 Oct 2015 , 6:49pm
post #3 of 12

Are you using 1.5tsp or 1 tsp of each leavener? I heard that the 1.5 tsp can cause it to sink in the middle.

Brookebakescake Posted 27 Oct 2015 , 6:58pm
post #4 of 12

Are you sure it's done in middle? It can also sink if it's not done, and skewers or butter knives can sometimes be deceiving. 

Juli2527 Posted 27 Oct 2015 , 7:19pm
post #5 of 12

Yes it is done, i always end wasting a lot of cake as i have to remove too much from the top to level it. :(dont know what to do.

Juli2527 Posted 27 Oct 2015 , 7:20pm
post #6 of 12

Yes i use an oven thermometer every time.

Juli2527 Posted 27 Oct 2015 , 7:24pm
post #7 of 12

I use 2 tsp baking soda and 1 of baking powder, seriously i have no idea what i am doing wrong.

cake-lab Posted 27 Oct 2015 , 9:10pm
post #8 of 12

Maybe just try a different recipe?
I tried a lot of chocolate cakes, some failed on me, some turned out wonderful.

OHaresTstyTrts Posted 27 Oct 2015 , 9:13pm
post #9 of 12

Unfortunately, that problem could be a few different things or a combination of things. I was having that happen to my cakes for a while.  I bought a separate thermometer and it turned out my oven was 25-50 degrees off at any given time. I had my oven fixed and that problem went away. Also, some delicate cake recipes will sink if you test it too many times.  I have a white cake recipe like that. it's a pain in the butt recipe but people love it, so I just have to not test it more than two times. 

craftybanana2 Posted 27 Oct 2015 , 10:47pm
post #10 of 12

If you are using Hershey's Perfectly Chocolate cake, then here are the modifications:

1 tsp of baking soda (instead of 1.5 tsp)

1 tsp of baking powder (instead of 1.5tsp)

1 cup of sour cream (8oz) instead of the milk [I've also used buttermilk]

3/4 cup boiling (hot) water - some use coffee

Here is the original hershey's recipe: https://www.hersheys.com/recipes/en_US/recipes/184/hersheys_perfectly_chocolate_chocolate_cake.html

Everything else about the recipe is the same.

I've made it like this about 3 times now, comes out good every time! I got the modifications from another thread on here.  http://www.cakecentral.com/forum/t/742949/need-modiified-hershey-perfectly-chocolate-cake-recipe

*Last edited by craftybanana2 on 27 Oct 2015 , 10:50pm
Juli2527 Posted 27 Oct 2015 , 11:31pm
post #11 of 12

Thank you so much craftybanana, I will try changing the leaveners next tme, just read the thread and it is a big help. Thanks a lot!

crnewbold Posted 27 Oct 2015 , 11:39pm
post #12 of 12

Thank you craftybanana2.  I have had the same issue as Juli2527 using the original Hersheys recipe(s), and posted my frustration here also.  I'm almost afraid to try again but will definitely make those suggested changes.

*Last edited by crnewbold on 27 Oct 2015 , 11:41pm

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