When it comes to baking a Guinness cake, it is not uncommon for the cake to sink slightly in the middle. This can be attributed to a few factors, including the liquid batter and the cooking time.
One possible reason for the sinking in the middle is the consistency of the batter. Guinness cake typically has a liquid batter, which helps to create a moist and rich cake. However, this also means that the cake can take longer to cook. The liquid in the batter needs more time to evaporate and for the cake to set properly. If the cake is taken out of the oven too early, it may not have fully baked, resulting in a slight sinking in the middle.
Another factor that can contribute to a sunken cake is the cooking time. While recipes often provide a suggested cooking time, it is important to remember that every oven is different. The cooking time can vary depending on factors such as the oven's temperature accuracy and the size and type of cake pan used. If the cake is not cooked for long enough, it may not have had sufficient time to rise and set properly, leading to a sinking in the middle.
I have personally experienced a Guinness cake sinking in the middle when I didn't give it enough time to bake. The outer edges of the cake were perfectly cooked, but the center was still slightly underdone. To avoid this, it is important to check for doneness by inserting a skewer or toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If there is still wet batter clinging to the skewer, it needs more time in the oven.
A Guinness cake sinking in the middle can be attributed to the liquid batter and the cooking time. The liquid consistency of the batter contributes to a moist cake but requires longer cooking time. If the cake is not fully baked, it may sink slightly in the middle. It is important to monitor the cooking time and check for doneness to ensure that the cake is cooked evenly and does not sink.