I'm baking a chocolate cake but I noticed that 40 mins of baking, i open the oven and the chocolate cake shrinks and pulls away from the sides of the Pan?
Is there something i can do to prevent such a drastic shrinkage?
- I'm using oil in this cake
- Baking Soda to Flour Ratio is 3/4 teaspoon Baking Soda : 1 Cup Flour
- Cooking Temperature is 175°C / 347°F
- Cooking time is 40 mins (Did not open in the cooking time to check doneness with stick as I didn't want the cake to collapse from sudden change in temp)
Turn down the heat and bake less time Those instructions are just a guide but not the hard and fast rule
It seems a bit unusual for a cake to use baking soda instead of baking powder, unless you are making it with buttermilk or sour cream. I doubt that would have anything to do with the shrinkage, though.
I find that baking at lower temps (300 dregees F) for 20 minutes per cake mix/recipe, then turn the oven up to 325 for about an equal amount of time results in a much more moist cake that does not shrink - at least not that much! It also produces a flat cake that almost always does not need leveling.
some cakes just do shrink that much too