Hazelnut Cake Looked Like a Science Experiment!!! Help!!

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Discussion Overview

This thread centers around a participant's experience with making a Warm Chocolate Hazelnut Cake in a microwave, highlighting issues with the cake overflowing and sticking to the rice cooker. Participants share their thoughts on the cooking process and offer insights into potential causes and solutions for the problems encountered.

Discussion Character

  • Anecdotal

Main Points Raised

  • One participant describes their experience of the cake bubbling over in the microwave, creating a mess, despite following the recipe closely.
  • Another participant inquires about whether the cake stuck to the bottom or sides of the rice cooker and whether the lid was on or off during cooking.
  • One participant notes that the recipe instructed to leave the lid off, and mentions that the cake only stuck to one edge of the bottom.
  • Another participant shares their technique of banging the bottom of the cooker before flipping it over, suggesting it might have been a fluke.
  • One participant expresses concern about the overflowing cake, referring to it as a "volcano effect," and mentions the cake's delicious taste.
  • Another participant suggests checking if the microwave has a turntable and recommends lowering the power to 50% and doubling the cooking time as a possible solution.
  • One participant shares their experience of cooking micro cakes at 80% power to prevent similar issues.
  • The original poster acknowledges the suggestion to lower the power and expresses intent to try it.

Areas of Agreement / Disagreement

Views differ regarding the cause of the cake's overflow, with some participants suggesting adjustments to cooking power and time, while others focus on the technique used during cooking.

Contextual Notes

The discussion reflects personal experiences with microwave cooking, specifically regarding the preparation of a chocolate cake, and does not imply any official guidance on cooking methods.

Who May Find This Useful

Consultants interested in sharing experiences related to microwave baking and troubleshooting similar issues may find this discussion relevant.

M
mom2matt
Messages
12
Okay, what am I doing wrong??? I followed the recipe exactly to make the Warm Chocolate Hazelnut Cake from the SB F/W '06. I have a 1100 W microwave and I set the timer for 9 minutes (the recipe says 9-11 minutes). After about 7 minutes the thing was bubbling out the top and running down the sides. It made quite a mess. I had no choice but to finish letting it cook like that (it's not like I could take it out and put it in the oven). It was baked through at 9 minutes. It tasted fabulous!!!! BUT, what to do about the volcano in my microwave? And when I turned it out part of it stuck in the rice cooker. Nothing a little chocolate topping and hazelnuts didn't fix, but I had oiled the rice cooker like the recipe said so I'm not sure why it stuck like that. Any advice?
 
Did it stick to the bottom or the sides of the rice cooker?
Did you have the lid on or off?
 
  • Thread starter
  • #3
The recipe said to leave the lid off, so that's what I did. I oiled the entire cooker, and it only stuck to the bottom along one edge.
 
I typically bang the bottom with my hand before I flip it over...It was probably just a fluke thing!!
 
  • Thread starter
  • #5
But what about the volcano effect? It was seriously chocolate lava bubbling out of the sides of that thing all over my microwave. That cake is SOOO yummy and I would love to use it for a show, but it would be really embarassing to have that happen.
 
Turn tableDoes your microwave have a turn table? I can't think of any other reason why it would do that.
Have you tried lowering the power to 50% and doubling the time?

Debbie :D
 
My microwave is pretty hot, so whenever I do the micro cakes, I cook them for the specified time, but at 80% power. Otherwise, mine would probably do the same thing.
HTH
 
  • Thread starter
  • #8
My microwave does have a turn table. I'll try turning the power down, that will probably fix it. Thanks!!!!
 

Frequently Asked Questions

What went wrong with my Hazelnut Cake?

There could be several reasons your Hazelnut Cake didn't turn out as expected. Common issues include incorrect measurements, overmixing the batter, or not following the baking time and temperature accurately. Make sure to double-check your recipe and ensure all ingredients are fresh and properly measured.

How can I fix a cake that didn't rise properly?

If your Hazelnut Cake didn't rise, it might be due to expired baking powder or baking soda. Ensure these leavening agents are fresh. Additionally, avoid overmixing the batter, as this can lead to a dense cake. If the batter was too thick, adding a bit more liquid could help.

What should I do if my cake is too dry?

A dry cake can result from overbaking or not having enough moisture in the batter. To remedy this, you can try adding a simple syrup to the cooled cake layers or serve it with a sauce or whipped cream to add moisture. For future bakes, consider adding an extra egg or some yogurt to the batter for added moisture.

How can I prevent my cake from collapsing?

A collapsing cake can be caused by underbaking or a sudden temperature change. Make sure to bake your cake until a toothpick inserted in the center comes out clean. Avoid opening the oven door too frequently during baking, as this can cause temperature fluctuations that lead to collapse.

What are some tips for decorating a cake that didn't turn out well?

If your Hazelnut Cake looks less than perfect, don't worry! You can cover imperfections with frosting or ganache. Adding fresh fruits, nuts, or chocolate shavings can also enhance the appearance. Consider using a cake stand or decorative plate to elevate the presentation, and remember that taste is what matters most!

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