The Baking Club - Chocolate Butter Cake

[lorea]

The Baking Club - Chocolate Butter Cake

This recipe makes 2 9-inch cakes.

(Adapted from the Cake Bible by Rose Levy Berenbaum)

Unsweetened Dutch Processed Cocoa

½ cup + 3 tablespoons, lightly spooned

2.25 oz.

63 g

Boiling water

1 liquid cup

8.25 oz

236 g

3 large eggs

Scant 5 fluid oz

5.25 oz (without shells)

150 g (without shells)

Vanilla

2 ¼ teaspoons

9 g

Sifted cake flour

2 ¼ cups + 2 T

8.25 oz

235 g

Sugar

1 ½ cups

10.5 oz

300 g

Baking powder

1 T

15 g

Salt

¾ teaspoon

5 g

Unsalted butter, softened

1 cup

8 oz

227 g

Preheat the oven to 350 degrees.

Whisk together the cocoa and boiling water. Cool.

Mix eggs, 1/4 of cocoa mixture, & vanilla.

Mix together the dry ingredients. Add butter and remaining cocoa. Beat for 1 1/2 minutes to develop the cakes's structure. Add the egg mixture in 3 batches.

Bake for about 25-35 minutes.

Keywords: Intermediate, Cake

( RG1008 )