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High Ratio Chocolate cake

Discussion in 'Pastries & Baking' started by angelfox, Apr 6, 2011.

  1. Apr 6, 2011 #1
    angelfox

    angelfox

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    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!!
     
  3. Apr 6, 2011 #2
    dobzre

    dobzre

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    Post the recipe, I'll see what I can muster.
     
  4. Apr 7, 2011 #3
    angelfox

    angelfox

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    2lb 2.5 oz Sugar5.75oz Sugar
    13.5 oz Cake Flour2.25oz Cake Flour
    7.5oz Cocoa Powder1.25 oz Cocoa Powder
    1.5oz Baking Powder
    0.25oz Baking Powder
    1.5oz Baking Soda0.25oz Baking Soda
    1.5 tsp Salt0.25 tsp Salt
    18 fl oz Milk3 fl oz Milk
    1lb 6.5oz Eggs3.75oz Eggs
    6oz Light Corn Syrup1oz Light Corn Syrup
    1.5 floz Vanilla Extract0.25 fl oz Vanilla Extract
    1lb 6.5oz Butter3.75oz 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.
     
  5. Apr 7, 2011 #4
    dobzre

    dobzre

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    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.
     
  6. Apr 7, 2011 #5
    chefedb

    chefedb

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    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??
     
    Last edited: Apr 7, 2011
  7. Aug 20, 2011 #6
    jackcake

    jackcake

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