Does anyone else notice that chocolate cake recipes that include melted chocolate form a top crust when baking? Is it just me, or no? Wondering if there is anything you can do to prevent it. It makes it difficult to tell when the cake is done baking because it isn't spring-y. Sometimes the crust will crack while baking too, which I don't like.
I haven't noticed it particularly with melted chocolate recipes, but ever since the "False Done Fiasco of '93" I always use a wooden pick and kind of dig around to test for doneness - not just a quick poke. Gotta make a fairly large hole so the crusty top doesn't clean off the pick, which is what happened on that fateful day in '93.
Unfortunately, I don't know what causes the crusty top, so I can't offer any suggestions to prevent it.
Oh boy, I'd like to hear more about the false done fiasco of 93, lol!
yeah, I hate digging around in the cake. I am just really noticing it happening with melted chocolate cakes. Maybe I am crazy! Just wondered if anyone else noticed that.