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Chocolate cake recipe
11 years ago
Alright I have had a few people ask for the chocolate cake recipe I have. So here ya go!
2 lb 6 oz sugar
1 lb 2 oz cake flour (Or All purpose if you cannot get cake flour. keep in mind using different flour changes the cake)
1/2 + 1/8 oz baking soda
1 1/4 tsp baking powder
1/2 lb + 4 oz eggs
1/2 lb + 4 oz butter
25 FL oz warm watter
1/2 fl oz Vanilla Extract
8 oz dark choco powder.
Heat oven to 350 F
Coat pans of 8 or 9 inches with pam baking spray.
Combine the sugar, flour, baking soda and baking powder. (I usually sift or whisk it all together)
Blend the eggs in 3 editions, make certain each edition is blended thoroughly before the next edition is added.
Add butter and mix until blended evenly. Add water and Vanilla to the mix. (It will be thin)
Add the cocoa powder and blend until smooth. It will thicken up with the addition of the powder.
Scale out accordingly in the pans. Remember it is going to rise, keep that in mind and leave roughtly 1/2 an inch or more from the top of the pan.
The directions say 45 minutes but that never is the case for me. So I just keep cooking and keep checking on it usually about every 15 minutes after the first 45. Then I check it with a knife until the knife comes out clean.
Have a parchment/wax paper over racks prepared so when the cakes come out, you can quickly flip them over to let them cool. YOU MUST BE CAREFUL AND QUICK in this step as you do not want the cakes to fall and break. Its trickier than you think.
Once the cakes are cool. I generally flip them back over, where I can trim off the top to get an even surface, (though I don't always do this) I then take simple syrup and, using a basting brush, coat the top of the cake to help retain moisture in the cake.
Alright there ya go. I'll see about getting the Buttercream recipe up later! Take care and enjoy!
2 lb 6 oz sugar
1 lb 2 oz cake flour (Or All purpose if you cannot get cake flour. keep in mind using different flour changes the cake)
1/2 + 1/8 oz baking soda
1 1/4 tsp baking powder
1/2 lb + 4 oz eggs
1/2 lb + 4 oz butter
25 FL oz warm watter
1/2 fl oz Vanilla Extract
8 oz dark choco powder.
Heat oven to 350 F
Coat pans of 8 or 9 inches with pam baking spray.
Combine the sugar, flour, baking soda and baking powder. (I usually sift or whisk it all together)
Blend the eggs in 3 editions, make certain each edition is blended thoroughly before the next edition is added.
Add butter and mix until blended evenly. Add water and Vanilla to the mix. (It will be thin)
Add the cocoa powder and blend until smooth. It will thicken up with the addition of the powder.
Scale out accordingly in the pans. Remember it is going to rise, keep that in mind and leave roughtly 1/2 an inch or more from the top of the pan.
The directions say 45 minutes but that never is the case for me. So I just keep cooking and keep checking on it usually about every 15 minutes after the first 45. Then I check it with a knife until the knife comes out clean.
Have a parchment/wax paper over racks prepared so when the cakes come out, you can quickly flip them over to let them cool. YOU MUST BE CAREFUL AND QUICK in this step as you do not want the cakes to fall and break. Its trickier than you think.
Once the cakes are cool. I generally flip them back over, where I can trim off the top to get an even surface, (though I don't always do this) I then take simple syrup and, using a basting brush, coat the top of the cake to help retain moisture in the cake.
Alright there ya go. I'll see about getting the Buttercream recipe up later! Take care and enjoy!
shkkf
~shkkf
Try a careeer as a chef? :3
sightseer
~sightseer
this sounds like an interesting recipe. i'll give it try ^^ i bet it'll taste yummy
