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Old 11-27-2004, 11:33 PM   #1
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Chocolate Cake help needed

Hi guys..

Just baked my 1st choc cake and it look "Holely" could it be due to air bubbles popping up during baking?

How can i prevent or reduce this problem..

To see a pic ....




THANKS!!! :(


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Old 11-28-2004, 01:50 AM   #2
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Hi VYEO, can you post the recipe and the method please.

From the picture (BTW the first link doesn't work, and I didn't think the second one did either, but I found the cake amongst the wedding pics!!! Nice album!!!) it looks to be a fat problem. If it is a creaming method, I think you might have gone too far, and the butter was too melted, and hasn't done it's thing with the flour properly.

Or if it's a melt and mix method, this happens sometimes, and it's just trial and error, you may have needed to increase the ratio of flour to fat.

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Old 11-28-2004, 02:43 AM   #3
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Stiff batter, improper mixing, or oven too hoat are my three guesses.

What's the texture like?
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Old 11-28-2004, 06:33 PM   #4
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The next time just before putting your cake into the oven, whack the dickens out of it on the countertop by holding it above the counter an inch or so and letting it fall, over and over. The air bubbles will rise to the top and "pop"...and no more big bubbles left inside your cake!
Pain is inevitable. Suffering is Optional.
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