I baked this cake today. while it smelled and tasted heavenly but it had huge cracks allover on the top. as my oven is a very small one so I divided the recipe and made the batter and baked it in 2 batches. could this be the reason? also when the first one developed cracks I used only 1 egg in the second one to avoid this. but that also broke from the sides. I am sorry your cakes developed cracks. Are you making any substitutions? Are you using natural cocoa rather than dutched cocoa? Are you using bread flour instead of all purpose? Be sure not to over mix the batter. The cake's texture will more dense and less delicate if mixed too long. Is your oven preheated to the correct temperature? Maybe it runs hot (an oven thermometer helps greatly!). Perhaps you are baking the cake too long? The cake should begin pulling away from the sides of the pan and the top should bounce back when poked with your finger. This recipe is one of my personal favorites! It is my go-to for chocolate birthday cake in my house. Elisabeth

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