i tried to bake chocolate cake today and after 30 min it is like flour cooked in water and oil. it only happens when the batter is thin. i followed this recipe https://addapinch.com/the-best-chocolate-cake-recipe-ever/
i checked thrice with 3 different recipes and its always the same..no change..im totally frustrated
..help me out of this..when i bake normal vanilla cake..it comes out perfect..it only happens with moist cake recipes..
That looks like the recipe on the back of Hershey's cocoa powder. I've made that without any issues, although I agree it is a very wet batter. Do you whisk all the wet ingredients together before adding them to the dry? The recipe I like right now for my chocolate cakes is from the Scran Line. It uses the reverse creaming method which coats the flour in fat to help inhibit gluten formation/rubbery cake. I am rather hit or miss myself, so I am sure other with more wisdom and actual knowledge will chime in.
The recipe you used is definitely an adaptation of Hershey's Perfectly Chocolate, Chocolate Cake. The only difference I see is the addition of espresso powder and the substition of milk for boiling water. I've made the original Hershey's recipe dozens of times without any problems. It is a very wet, to the point of sloshy, batter. I don't do anything special, bake at 350 degrees F. (without baking strips) until a tester comes out clean. It looks just like the picture on your recipe. Sorry, I have no idea of the problem. You are not at high altitudes, are you?
Since the others say they have used that or a very similar recipe my thought turns to your oven.....are you SUPER SURE the temp is right on? Have it check out - it's called calabrating and if I remember correctly both the gas company & electric will do it for free.
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