Hello! I recently have been having difficulty with my chocolate cakes. Whenever I take them out of the pan, the bottom starts cracking. I recently change the type of cocoa I was using....could this be the problem or am I overbaking?
Any advise would be helpful.
Location: Seattle, WA via Italy, the region of Piemonte, the city of Torino via Guam
Posts: 128
chocolate cakes
Are you inverting them onto a wire rack to cool? Which side crackes if you are doing this? Are you lining pans with buttered or silicone coated parchement? If you are this should not happen.
I do invert them onto a wire rack and I use pan release spray with wax paper. They crack from the everywhere but the middle. Should I reinvert back to the bottom?
Chocolate Cake 
