How Can I Stop My Chocolate Sponges From Splitting And Breaking?

Our answer

Nigella's Chocolate Cake With Coffee Buttercream (from AT MY TABLE) has moist chocolate sponges that are made simply by stirring ingredients together in a bowl. The sponges have quite a liquid batter that gives a tender sponge and the tops of the sponges can be prone to slight cracking.

If the cracks in the top of the cakes were quite deep and the cake had a peaked centre, then it is possible that the oven temperature was too high. If the oven is too hot then the outside of the cake cooks quickly, pushing the centre inwards and upwards and creating cracks. If the cracks are deep then this increases the risk that the cake could break when it is removed from the pan. If you were using a fan oven then you may need to adjust the temperature slightly more as some fan ovens can still cook more quickly even if the temperature has been reduced. For a regular oven make sure that the cakes are placed no higher than the centre shelf. If the cracks were only on the surface of the sponges then it is possible that the cakes broke up because the sponge was not quite fully cooked and set. The cakes should be firm on top, shrinking away from the sides of the pans and a cake tester inserted into the centre should come out clean. Also handle the cooked sponges carefully as you remove them from the pans as they are very tender.