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Preventing crust on top of chocolate cake

21/12/2012 01:31 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

robdex1

member since 21/12/2012
2 posts (ø0.01/day)

I made a chocolate mud cake cake and it turned out really nice except there was a crust on the top and sides and when I cut into it the top broke a bit. I am using it for a birthday cake and need to ice it. How can i stop the crust from forming? I altered the recipe slightly, instead of using just caster sugar i substituted half for light muscovado sugar? Could that have made a difference?
21/12/2012 22:59 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

Androcles

member since 08/09/2010
1,482 posts (ø1.5/day)

Hi Robdex,

We,come to CU. I often mix or substitute sugars and never really notice much difference except to taste, so I wonder if you need to look at your method - did you cook at too high a temperature or for too long? Was the oven a fan oven or not? Was the batter too dry?

Sorry not an answer but may give a few things to consider!

Best wishes.

A.
02/01/2013 14:53 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

RagDollCookie

member since 04/10/2012
16 posts (ø0.07/day)

Here's a chocolate cake recipe I love! www.youtube.com/watch?v=idqr2Gh2QMQI bring this up because you can edit it to make it a chocolate pudding by under-baking it, so no crust problems. Oh my gosh, it's delicious!
10/01/2013 23:05 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

JohanCorn

member since 09/01/2013
6 posts (ø0.04/day)

Hi robdex,

A crust form upon a fully baked cake, if left in the high temperature for the longer time, as the heat from above causes the ingredients (such as sugar included) to begin caramelizing (on a micro level) which can eventually burn....To avoid the crust, consider baking for shorter time or slightly lowering the temperature for the last 15 minutes.
29/03/2013 05:33 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

chocfetish

member since 29/03/2013
1 posts (ø0.02/day)

Hello everyone

I just saw this forum and thought I know the answer to this question. So I have just joined. Hope I can help and share some of the recipes from my website as well.

Sounds to me like your oven may be too hot and/or you have baked the cake too long. The change of sugar should not have caused your cake from crusting however one thing I read recently is that if you find the outside your cake cooking too quick you can just cover the tin with foil. That alone should stop any further drying out of the top and sides of your cake.

I had the very same thing happen to me just this past week. I too was caught by surprise as the recipe I was experimenting with was supposed to be a Rich Chocolate Mud Cake. It too dried out on the top and sides.
As it turned out however I added one secret ingredient which not only redeemed my cakes drying out fault, it elevated it to something quite amazing.

If you need any more assistance, please just let me know. where is...
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