https://www.allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/ I use this recipe to make a wonderful chocolate cake from scratch. About 70% of the time it comes out perfect and the other 30% of the time it is too heavy or so light that it starts to fall apart when I am cutting. Any ideas of what is causing this?
Inconsistent results with chocolate cake?
- Thread starter pengyou
- Start date
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First thought that comes to mind is your flour. Perhaps most times you are stirring/aerating it just right and other times too much or not enough. I always use a big whisk to stir my flour well before measuring out.
Only other factor I can think of is the humidity that day.
I'm afraid I'm not enough of a baker to help you other than those thoughts which probably aren't right, just what comes to mind first.
Only other factor I can think of is the humidity that day.
I'm afraid I'm not enough of a baker to help you other than those thoughts which probably aren't right, just what comes to mind first.
Silversage
Head Chef
The most common reasons for the inconsistency would be one of the following. Without more information we can't give you one specific reason.
1. Measurements - whether you dip n scoop, spoon in the cup, or weigh your flour, it will come out different.
2. Temperature of ingredients - eggs and other liquids act differently if they are warm or cold.
3. Age of leavener - baking powder and baking soda lose potency over time.
4. Mixing - over or under mixing can cause problems.
1. Measurements - whether you dip n scoop, spoon in the cup, or weigh your flour, it will come out different.
2. Temperature of ingredients - eggs and other liquids act differently if they are warm or cold.
3. Age of leavener - baking powder and baking soda lose potency over time.
4. Mixing - over or under mixing can cause problems.
