I've made the chocolate fudge cake in this pan 3 times, using the recipe as written, each time the cake doesn't thoroughly bake in the time suggested. I add time each time I bake. Today I got much better results but needed to leave it in the oven an additional 45 minutes, my Viking pro oven is fairly accurate temperature wise, and still had a tough time getting the cake to release from the pan after cooling in it for 25 minutes. One small divot this time as opposed to the whole thing breaking and 15% of it sticking to the bottom of the pan. Your thoughts and suggestions please.

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