Don't know why, but all my cakes are cracking and sticking to the pan today! I made a carrot cake from scratch (first time), and it stuck to the pan. That was salvagable. But my chocolate cake, I don't know.
See the picture. Everywhere you see a crack, that's where I had to dig it out of the pan! I prepared the pan with Pam spray and powdered cocoa (per the Cake Doctor book), and then used flour on top of that, since the cocoa was not acting like flour... Could this be the problem?
Anyway, this is just one layer for a 2-layer cake which will be covered in fondant. Should I try to patch it up and work with it, or just trash it for cake balls?
Aaaaaiiiiiiiyyyyyyyyiiiiiii! Oh my gosh what a mess! I have never tried the Pam/cocoa/flour method. I always use Crisco with Flour spray in the blue can and never have any problems. You can also line the bottom of your pan with parchment paper for a 100% guarantee of no sticking.
For this cake...try putting it in the freezer for a little while to firm it up, then crumb coat it and freeze some more. See if it will hold together enough so you can make it look good on the outside (we know it's delicious on the inside, lol 
).
Don't know why, but all my cakes are cracking and sticking to the pan today! I made a carrot cake from scratch (first time), and it stuck to the pan. That was salvagable. But my chocolate cake, I don't know.
See the picture. Everywhere you see a crack, that's where I had to dig it out of the pan! I prepared the pan with Pam spray and powdered cocoa (per the Cake Doctor book), and then used flour on top of that, since the cocoa was not acting like flour... Could this be the problem?
Anyway, this is just one layer for a 2-layer cake which will be covered in fondant. Should I try to patch it up and work with it, or just trash it for cake balls?
Trash it and start over.
Grease the pan really well with crisco then flour it. Forget about the cocoa powder and the pam.
If you have to dig it out again after doing that start looking at the recipe.
Okay, the second one came out GREAT, with the Pam and the flour, no cocoa powder. So I think that was the culprit!
At first I was game to try to patch it together and try to make it work, but I don't think it will be worth the frustration. I think cake truffles are in order, here! (Especially since my kids have already asked to eat the cracked cake, since it was so messed up!)
BTW, this is the Enhanced Cake Formula from this website, using a devil's food cake mix and adding 3 TBSP of cocoa powder and 2 dashes of cinnamon to the mixture. Totally awesome flavor!!!
Back to the store for more ingredients!
Thanks, ladies!
Can you believe it? I was able to salvage this cake after all! Put the chocolate mousse on the top of the second one I baked, then flipped it (mousse and all) on top of the cracked on. Fliped the whole mess on top of my cake base, and then crumb coated it. Everything stayed relatively together, and it's now in the fridge firming up. YEAH!!!
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