Why are the chocolate chunks falling in my orange and chocolate bundt cake?
Posted: 13 April 2014 11:36 AM   [ Ignore ]
Jr. Member
Total Posts:  31
Joined  2009-06-30


For years I have been making an outstanding Ina Garten orange and chocolate chunk cake (without the syrup or ganache):


I make the cake exactly as described (egg size, etc.), and have been using Toll House semisweet chunks. I coat them in flour as per the directions, but inevitably, almost all of the chunks sink. Are the Toll House chunks just too heavy for a cake? Is there a better way to get the chunks to stay where they are supposed to be?


Posted: 13 April 2014 01:18 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Total Posts:  1440
Joined  2008-09-27

They do make a smaller size chip that would be more likely to stay afloat. That’s what I used in one of Rose’s similar recipes.

You might give the larger chips a whirl in the food processor; I don’t know if it will break them up significantly, but it would roughen up the exterior which might given them a better grip in the batter.


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

—Hans Reichenbach

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