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Chocolate cake baked from recipe is too delicate/fragile
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?How should I alter a chocolate cake recipe to make plain/flavoured cake?Too big tin for meringue cake recipe. How to solve?Sponge cake with only three ingredients - will this work at all?Holes in baked cakeAre there any tricks to making a light-textured “whipped cream cake”?What causes a cake to sink in the center?Can I make any modern improvements to this Russian cake recipe from 1971?Make a chocolate CakeSugar Free Chocolate Cake Too DenseJapanese Cotton Sponge Cake - How to stop collapsing?
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I tried baking a chocolate espresso cake from this recipe. The idea was to produce a cake that could be used for a layered cake, similar to the entire recipe itself.
I baked a single layer as a test, using a third of each ingredient. I used the toothpick test and found the cake to be done around 28 minutes, which is considerably earlier than the recipe called for. However, the cake came out almost sponge-like, very light and delicate. Removing the parchment paper from the bottom of the cake without causing it to crumble proved nearly impossible.
The cake didn't come out with the domed, cracked top which I suspect has to do with the oven time. My question is whether this alone answers for why the cake turned out as it did. In the video the cake seems much sturdier than the one I ended up with. My ingredients were weighted, except for the coffee which was measured to 180ml.
Is it a matter of letting the cake sit out longer in the oven, or is there something else I'm missing?
cake
asked 11 mins ago
FimpellizieriFimpellizieri
101
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Fimpellizieri is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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I tried baking a chocolate espresso cake from this recipe. The idea was to produce a cake that could be used for a layered cake, similar to the entire recipe itself.
I baked a single layer as a test, using a third of each ingredient. I used the toothpick test and found the cake to be done around 28 minutes, which is considerably earlier than the recipe called for. However, the cake came out almost sponge-like, very light and delicate. Removing the parchment paper from the bottom of the cake without causing it to crumble proved nearly impossible.
The cake didn't come out with the domed, cracked top which I suspect has to do with the oven time. My question is whether this alone answers for why the cake turned out as it did. In the video the cake seems much sturdier than the one I ended up with. My ingredients were weighted, except for the coffee which was measured to 180ml.
Is it a matter of letting the cake sit out longer in the oven, or is there something else I'm missing?
cake
asked 11 mins ago
FimpellizieriFimpellizieri
101
New contributor
Fimpellizieri is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I tried baking a chocolate espresso cake from this recipe. The idea was to produce a cake that could be used for a layered cake, similar to the entire recipe itself.
I baked a single layer as a test, using a third of each ingredient. I used the toothpick test and found the cake to be done around 28 minutes, which is considerably earlier than the recipe called for. However, the cake came out almost sponge-like, very light and delicate. Removing the parchment paper from the bottom of the cake without causing it to crumble proved nearly impossible.
The cake didn't come out with the domed, cracked top which I suspect has to do with the oven time. My question is whether this alone answers for why the cake turned out as it did. In the video the cake seems much sturdier than the one I ended up with. My ingredients were weighted, except for the coffee which was measured to 180ml.
Is it a matter of letting the cake sit out longer in the oven, or is there something else I'm missing?
cake
asked 11 mins ago
FimpellizieriFimpellizieri
101
New contributor
Fimpellizieri is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I tried baking a chocolate espresso cake from this recipe. The idea was to produce a cake that could be used for a layered cake, similar to the entire recipe itself.
I baked a single layer as a test, using a third of each ingredient. I used the toothpick test and found the cake to be done around 28 minutes, which is considerably earlier than the recipe called for. However, the cake came out almost sponge-like, very light and delicate. Removing the parchment paper from the bottom of the cake without causing it to crumble proved nearly impossible.
The cake didn't come out with the domed, cracked top which I suspect has to do with the oven time. My question is whether this alone answers for why the cake turned out as it did. In the video the cake seems much sturdier than the one I ended up with. My ingredients were weighted, except for the coffee which was measured to 180ml.
Is it a matter of letting the cake sit out longer in the oven, or is there something else I'm missing?
cake
cake
asked 11 mins ago
FimpellizieriFimpellizieri
101
New contributor
Fimpellizieri is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 11 mins ago
FimpellizieriFimpellizieri
101
New contributor
Fimpellizieri is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 11 mins ago
FimpellizieriFimpellizieri
101
New contributor
Fimpellizieri is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 11 mins ago
FimpellizieriFimpellizieri
101
asked 11 mins ago
FimpellizieriFimpellizieri
101
101
New contributor
Fimpellizieri is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Fimpellizieri is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Fimpellizieri is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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