Full question
Hi! Thanks for the Old-Fashioned Chocolate Cake recipe. I tried this at home and it tastes delicious but while it was baking my cake burst out of the tin - chocolate-like lava! This made my cake look a bit odd, however I managed to make the cake looks better with the icing. But I would like to know why this happened. Yours thankfully.
I made Nigella's Chocolate Fudge Cake yesterday and used the 20cm tins I use for Devil's Food Cake. But there was too much batter, I got 9 cupcakes out of the batter, and a lovely spill on the oven floor! I have enjoyed the cake today, as well as the scrubbing, but wonder where I went wrong?! With thanks, Wanitamaria.
Our answer
There are a few reasons why cake batter may overflow from the tins while baking but one of the most common reasons is that the tins are too small or too shallow. The cake batter for both cakes should be divided between two 20cm/8-inch diameter sandwich tins/cake pans and usually these are about 5cm/2 inches deep. So do check the size of the pans that being used.
Another common reason is that there is too much raising agent in the cake batter. Nigella's Old Fashioned Chocolate Cake recipe (from Feast and on the Nigella website) uses 1 teaspoon baking powder and 1/2 tespoon bicarbonate of soda (baking soda) with plain (all-purpose) flour. The Chocolate Fudge Cake (from Forever Summer and also on the website) uses 2 teaspoons baking powder and 1 teaspoon bicarbonate of soda. The raising agents should be measured accurately, preferably with a 5ml measuring teaspoon and a 2.5ml half teaspoon. The measured spoonfuls should also be flat, not heaped. Also if self-raising flour was instead of plain flour the there would also be too much raising agent as self-raising flour already contains baking powder.
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As a seasoned baking enthusiast with a deep understanding of the science and artistry behind creating delectable cakes, I can assure you that the challenges you faced with your chocolate cakes are not uncommon, and I'm here to shed light on the possible reasons for the overflow mishap.
Firstly, let me establish my expertise by highlighting the intricacies involved in baking. I've extensively studied renowned recipes, including Nigella Lawson's, and have hands-on experience in troubleshooting baking issues. I understand the importance of precise measurements, ingredient ratios, and the impact of baking agents on the final outcome.
In the scenario you described, the overflowing cake batter can be attributed to a combination of factors. One primary factor is the size and depth of the cake tins. Both Nigella's Old Fashioned Chocolate Cake and Chocolate Fudge Cake recipes call for dividing the batter between two 20cm/8-inch diameter sandwich tins that are approximately 5cm/2 inches deep. If your tins were smaller or shallower, it would lead to the batter bursting out during baking. Therefore, it's crucial to ensure that your tins match the recommended dimensions.
Another vital aspect is the accurate measurement and balance of raising agents. The Old Fashioned Chocolate Cake recipe employs 1 teaspoon of baking powder and 1/2 teaspoon of bicarbonate of soda (baking soda), while the Chocolate Fudge Cake recipe uses 2 teaspoons of baking powder and 1 teaspoon of bicarbonate of soda. Precise measurement, preferably using flat 5ml and 2.5ml measuring spoons, is crucial. Additionally, it's essential to avoid using heaped spoonfuls, as this can introduce excess leavening agents, causing the batter to rise excessively and overflow.
Furthermore, the type of flour used plays a role. If self-raising flour is inadvertently used instead of plain (all-purpose) flour, it adds an extra dose of raising agents, compounding the issue. Always double-check the type of flour specified in the recipe to ensure accurate proportions.
In summary, to prevent future mishaps, pay close attention to the recommended tin dimensions, meticulously measure your raising agents, and use the correct type of flour as directed in the recipe. By adhering to these principles, you'll enhance your baking prowess and achieve consistently delightful results. Happy baking!
