Hi . I’ve been making my chocolate eggless recipe for years but usually as cupcakes. I find when I make it as a cake it always forms a thick crust on top and domes ,however my vanilla version bakes perfectly and flat. It also takes forever to bake ,not sure if that is the reason for the crust? Next time I will try baking with a mail but anyone has experience with the wacky cakes? I use 1tsp soda to 1 tablespoon vinegar (original recipe is actually 11/2tsp soda. I see so many variations but don’t know the science behind the ratio.  

an idea might be to put a foil tent over it after it first crusts to keep it from crusting so hard maybe