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High Ratio Chocolate cake

post #1 of 6
Thread Starter 

OK so I have tried this high ratio chocolate cake recipe a total of three times. I've triple checked everything I could detect that could be a problem. But every time I've baked, it has collapsed in the center while still in the oven. It tastes really good, but that issue, I just can't figure out....

 

Please anyone with advice or answers, I'd love to hear them!!

post #2 of 6

Post the recipe, I'll see what I can muster.

post #3 of 6
Thread Starter 
2lb 2.5 oz Sugar 5.75oz Sugar
13.5 oz Cake Flour 2.25oz Cake Flour
7.5oz Cocoa Powder 1.25 oz Cocoa Powder
1.5oz Baking Powder

0.25oz Baking Powder

1.5oz Baking Soda 0.25oz Baking Soda
1.5 tsp Salt 0.25 tsp Salt
18 fl oz Milk 3 fl oz Milk
1lb 6.5oz Eggs 3.75oz Eggs
6oz Light Corn Syrup 1oz Light Corn Syrup
1.5 floz Vanilla Extract 0.25 fl oz Vanilla Extract
1lb 6.5oz Butter 3.75oz Butter

Then you use the two stage mixing method.

 

The column on the left is the original recipe, that makes 6 cakes, the one on the right my conversion for only one cake.

post #4 of 6

I thought that recipe looked familiar, worked fine for me... A few things you can try:

( I am a bit confused though... I have never had a chemically levened cake fall on me, air-levened cakes all the time though ;) )

 

A stronger flour

 

Beat for a longer period of time.

 

What pans are you baking in and how much batter is going in them. Some cakes collapse under their own weight despite levening (this may be where a stronger flour may help) 

 

Use shortening instead of butter (GASP! Its the fat of choice in traditional High-Ratio) 

 

Dumb question but I have to ask (many students have been guilty of this in the past) are you weighing the ingredients on a scale or using measuring cups? I weigh everything nowadays... even water for breads.   

 

If all of that fails :(

 

Cake Flour 3 7/8 oz

Cocoa Powder 5/8 oz

Salt 1/2 tsp

Baking Powder 1 tsp

Baking Soda 1/2 tsp

Evil Shortening 2 1/4 oz

Sugar 5 1/8 oz

Milk #1 2 1/2 oz

Vanilla 1 1/2 tsp

Milk #2 2 oz

Eggs 2 1/2 oz

 

 Sift Dry

Cream shortening with dry for two minutes

Scrape

Cream another two minutes

Add Milk #1 and Sugar

Mix 3 minutes

Scrape

Add Milk # 2 and eggs alternating 

Scrape

Mix another 5 minutes

 

Bake 335 for 30-35 minutes. Makes 1 8in cake.

 

 

post #5 of 6

Seems to me the  formula Dobzre has a ratio (&) of ingredients that will stabilize the structure of the cake. I agree with using a high ratio shortning  over butter. This formula also seems to have less liquid to solid., As well as more baking powder and soda. Also what temps are you baking at and how long mixing process??

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 6

Is there a chance that you may have this recipe converted to US measurements?

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