Ingredient/Measure/Weight
unsweetened cocoa powder/½ cup + 3 tbsp/2.25 ounces
boiling water/1 liquid cup/8.25 ounces
3 large eggs/scant 5 fluid ounces/5.25 ounces
vanilla/2 ¼ teaspoons/----
sifted cake flour/2 1/4 cups + 2 tbsp/8.25 ounces
sugar/1 ½ cups/10.5 ounces
baking powder/1 tbsp/----
salt/¾ teaspoon/----
unsalted butter/1 cup/8 ounces
Preheat oven to 350 degrees. Grease, flour two 9-inch cake pans. Add wax paper to inside and grease and flour the wax paper.
In a medium bowl whisk together the cocoa and boiling water until smooth. Cool to room temperature.
In another bowl lightly combine the eggs, ¼ of the cocoa mixture, and vanilla.
In
a large mixing bowl combine the remaining dry ingredients and mix on low speed
for 30 seconds to blend. Add the butter
and remaining cocoa mixture. Mix on low
speed until the dry ingredients are moistened.
Increase to medium speed (high speed if using a hand mixer) and beat for
1 ½ minutes to aerate and develop the cake’s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches,
beating for 20 seconds after each addition to incorporate the ingredient sand
strengthen the structure. Scrape down
the sides.
Scrape
the batter into the prepared pans and smooth the surface with a spatula. The pans will be about ½ full. Bake 25 to 35 minutes or until a tester
inserted near the center comes out clean and the cake springs back when pressed
lightly in the center. The cakes should
start to shrink from the sides of the pans only after removal from the oven.
Let
the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula
and invert onto greased wire racks. To
prevent splitting, reinvert so that the tops are up and cool completely before
wrapping airtight.
Makes
2 9-inch layers
Serves
12
From
The Cake Bible
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