Yes, how you described it is how all mine come out. Honestly, try brushing the water and the plastic wrap, it really does work
The horizontal split always happens to me too. At least with brown choc muds. I have heard that laying a piece of baking paper over the top stops it, but haven't tried it yet.
Originally Posted by Dayti
Thanks Zespri, but to be honest the crust I get is about 0.5cm - 1cm thick, so I'm not sure that brushing it with water is going to work. I also get a kind of horizontal split (not a split like you would get on a loaf type cake, I hope I'm making sense!). It's like the cake top cooks too fast and as the centre catches up and rises, it pushes the cooked cake top up and makes it split. The whole top of the cake is crunchy! I might try putting foil over the tins (I bake in 3" tins, don't know if that would make any difference).