Why Does My Chocolate Cake Always Crack? 
Posted: 18 February 2014 07:04 AM   [ Ignore ]
Total Posts:  12
Joined  2014-02-13

Just started cake decorating and I’ve noticed that my chocolate cake always cracks. White doesn’t do this. Does it have something to do with the egg yolks? How do I prevent this from happening?


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Posted: 19 February 2014 12:47 AM   [ Ignore ]   [ # 1 ]
Sr. Member
Total Posts:  1432
Joined  2008-09-27

It might be because the dark color causes it to dry out faster; tenting a sheet of foil over the cake halfway through baking might help.


If error is corrected whenever it is recognized as such, the path of error is the path of truth.

—Hans Reichenbach

Posted: 19 February 2014 01:39 AM   [ Ignore ]   [ # 2 ]
Sr. Member
Total Posts:  757
Joined  2012-01-12

Is the crack at the center ? try using baking strips..  if you are decorating it and covering it w/ frosting,  just cut off the cracked part but only it the part with the crack is like a mound then frost.
Or maybe try the heating core.

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