Huge Crown/dome On Hershey's Chocolate Cake??

Baking By CharliesMom09 Updated 10 Nov 2010 , 3:05am by Creativebakes

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CharliesMom09 Posted 9 Nov 2010 , 8:12pm
post #1 of 5

I'm a new hobbyist, and after reading raves about the Hershey's "perfectly chocolate" chocolate cake recipe, I decided to give it a go. I've made it twice, and both times I ended up with huge domes. Each time, after I leveled my two layers, the leftovers could have made a third layer! My cakes were short as a result. The second time I made the recipe, I baked the cake with one flower nail in the center of each of the two 9" pans. There was no difference; still a huge dome.

What am I doing wrong??? Or does this recipe just produce a big crown? Many TIA!

p.s. Hubby didn't complain... he got LOTS of scraps, and cake was delish!

4 replies
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TexasSugar Posted 9 Nov 2010 , 8:21pm
post #2 of 5

Have you tried the bake even strips or lowering the oven temp to 325?

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shkepa Posted 9 Nov 2010 , 8:50pm
post #3 of 5

I agree try baking at 325 it make a big diffence and use the cake nail. Also when the cake fist comes out of the oven while still hot compress the cake dome to try and level cake.

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CharliesMom09 Posted 10 Nov 2010 , 2:45am
post #4 of 5

Thank you! Next time, I'll have to try the 325 tip and pressing down on the top. I haven't tried the bake even strips, but they're on my Christmas list. : )

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Creativebakes Posted 10 Nov 2010 , 3:05am
post #5 of 5

this cake is worth perfecting. Its the only chocolate cake i use and I get rave reviews on it. I use a wet towel wrapped around my pan to prevent domes. HTH

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